Mango Coconut Overnight Oats
Creamy mango coconut overnight oats made with coconut milk, chia seeds and fresh mango. An easy, dairy-free breakfast you can prep ahead.
Servings: 2 serves
Ingredients
Overnight Oats
- 1 cup rolled oats
- 1 tablespoon chia seeds
- ¼ c desiccated coconut
- 1 cup fresh mango diced
- 1 teaspoon vanilla extract
- ½ tablespoon maple syrup more or less to taste
- 350 mL coconut milk
To Serve
- Fresh mango diced
- 2 tablespoon mixed nuts and seeds
- Pinch of salt optional
Instructions
- In a medium bowl, add the rolled oats, chia seeds, desiccated coconut, diced mango, vanilla extract, maple syrup and coconut milk. Stir well until everything is evenly combined and the chia seeds are well dispersed.
- Cover the bowl and place it in the fridge for at least 4 hours, or ideally overnight, until the oats have softened and the mixture is thick and creamy.
- Once set, give the oats a good stir, then divide between two bowls or jars. Top with extra diced mango, a sprinkle of nuts and seeds if using, and a small pinch of salt for balance. Serve chilled.
Notes
For toddlers, you can mash the mango slightly before mixing and skip the toppings, or adjust the texture with an extra splash of coconut milk if needed.