Creamy Mango Overnight Oats (Vegan)
Creamy oats and mango are the perfect combination, made with plant-based milk and the whole recipe is easy.
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Servings: servings
Equipment
- Jars or airtight overnight oats jars
Ingredients
- ½ cup rolled oats Rolled oats have the right consistency for overnight oats. Don't use quick or steel for this recipe.
- ½ cup regular coconut milk or your preferred plant-based milk - Use regular, full fat, quality coconut milk.
- ½ plant based milk of choice almond, oat, soy; This compliments the coconut milk and reduces the fat content
- 1 ripe yellow mango small diced pieces
- ½ tablespoon chia seeds
- 2 tablespoon maple syrup or agave optional
- ½ teaspoon vanilla extract
- A pinch of salt
- Toppings: additional mango shredded coconut, nuts, or seeds
Instructions
- Combine Ingredients: In a mixing bowl, combine rolled oats, coconut and plant milk, chia seeds, maple syrup, vanilla extract, and a pinch of salt. Stir well with whisk to ensure all the oats are coated with the liquid.½ cup rolled oats , ½ cup regular coconut milk, ½ plant based milk of choice , ½ tablespoon chia seeds, 2 tablespoon maple syrup or agave, ½ teaspoon vanilla extract, A pinch of salt
- Add Mango: Gently fold in the diced yellow mango, reserving a small amount for topping if desired. You can also blend some mango and layer in the pureé.1 ripe yellow mango
- Store: Transfer the mixture into a jar or airtight container. Seal it and place it in the refrigerator.
- Soak Overnight: Allow the oats to soak in the fridge overnight, or for at least 6 hours, until they are creamy and have absorbed the liquid.
- Serve: In the morning, give the oats a good stir. If the mixture is too thick, add a splash of plant milk to reach your desired consistency. Top with remaining mango, shredded coconut, and any other desired toppings.Your delicious mango coconut overnight oats are ready to be enjoyed as a nutritious breakfast or snack!