Mango and Toasted Coconut Overnight Oats
Love a tropical combo? Then you are going to love these mango-coconut oats. This healthy vegan breakfast is easy, creamy and so flavorful. The perfect meal for busy mornings.
Ingredients
OATS:
- 1 cup light coconut milk
- ½ cup unsweetened vegan coconut yogurt
- 1 Tbsp almond butter
- 4 tsp coconut nectar or maple syrup, or more to taste
- 1 ½ tsp vanilla extract
- ⅔ cup rolled oats, use GF, if necessary
- 5 Tbsp toasted shredded coconut*
- 1 Tbsp chia seeds
MANGO CREAM:
- 1 cup chopped mango
- ½ cup unsweetened vegan coconut yogurt
- ½ tsp vanilla extract
- 1 Medjool date or a splash of coconut nectar or maple syrup, optional
TO SERVE:
- Chopped mango
- More toasted coconut
Instructions
- OATS:
- In a medium bowl, whisk together the milk, yogurt, almond butter, coconut nectar or maple syrup and vanilla extract.
- Add the oats, shredded coconut and chia seeds. Mix until combined. Cover and let it sit in the fridge overnight or for at least 2 hours.
- MANGO CREAM:
- Add mango, yogurt, vanilla extract and sweetener, if using, to a high-speed blender. Blend until smooth and creamy.
- TO SERVE:
- You can do this the night before, so when you wake up the next morning your breakfast is good to go. Or you can throw everything together that same morning.
- Divide the mango cream into 2 glass jars.
- Add half of the oats-chia seeds combo to each jar.
- Top with chopped mango and more toasted coconut. You can also add more almond butter and an extra drizzle of maple syrup, if you want.
- Enjoy right away or close the jar and store in the fridge. It will keep for 4 - 5 days.
Notes
* You can use store-bought toasted coconut or toast it yourself. I toast it myself using one of these methods.