Mango Overnight Oats

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Breakfast Grains

Prep Time

5 minutes

Cooking Time

0 minutes

Ingredients

1 cup gluten-free rolled oats
2 tsp chia seeds
1 cup light coconut milk - or non-dairy milk of your choice (see note)
¼ cup non-dairy yogurt - (optional, for extra creaminess)
2 tbsp real maple syrup - or sweetener of choice
pinch salt
1 tsp pure vanilla extract - ensure that is gluten-free. Can substitute coconut extract or almond extract as well
⅔ cup chopped mango - fresh or frozen, plus extra for topping

Toppings (Optional):

chopped mango
toasted coconut flakes
chia seeds
maple syrup - or honey (non-vegan option)

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Directions

Mix oats, chia seeds, coconut milk, yogurt (if using), sweetener, vanilla, and salt in a bowl.

Spoon mixture evenly into 8-ounce jars, filling the jars halfway.

Layer 2 tablespoons of chopped mango into each jar, and top with the remaining oat mixture. Add the remaining mango on top in each jar. Screw on lids, or cover tightly with plastic wrap.

Let oats sit in the refrigerator for at least 8 hours or up to 4 days.

Before serving, stir in toasted coconut, more mango chunks, and/or additional sweetener as desired.

Notes

Make ahead: these mango overnight oats will keep in the fridge in an airtight container for up to 4 days.

Milk alternative: feel free to use another type of nondairy or dairy milk in this recipe. If you do, feel free to add additional yogurt for a bit more creaminess.

Frozen fruit: you can use frozen mango chunks in these overnight oats! Just chop them frozen and add them to the recipe. They'll thaw by the time the oats are ready.

Nutrition

Credit

https://cheneetoday.com/wprm_print/6954

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