Ingredients
Scale
- 1 cup old-fashioned rolled oats (use certified gluten-free if needed)
- 1 cup unsweetened coconut milk (canned for creaminess or carton for a lighter version)
- 1/2 cup Greek yogurt or coconut yogurt for a vegan option
- 1 tablespoon chia seeds
- 1–2 tablespoons maple syrup or honey (adjust to taste)
- 1/2 teaspoon vanilla extract
- 1 large ripe mango, diced
- 2 tablespoons unsweetened shredded coconut or coconut flakes
- A pinch of sea salt
Instructions
- In a medium-sized mixing bowl or directly in two wide-mouth glass jars, combine the rolled oats, coconut milk, yogurt, chia seeds, maple syrup, vanilla extract, and a pinch of salt. Stir the mixture vigorously until all ingredients are well combined and the chia seeds are evenly distributed. Ensure no dry pockets of oats remain at the bottom of the container.
- Gently fold in half of the diced mango pieces into the oat mixture. The juices from the mango will begin to infuse the oats with a natural sweetness overnight. If you are using glass jars, you can also layer the mango at the bottom or middle for a beautiful visual presentation. Sprinkle in half of the shredded coconut and give it one final light stir.
- Seal the jars with airtight lids or cover your bowl tightly with plastic wrap. Place the mixture in the refrigerator for at least 4 hours, though overnight (about 8 hours) is ideal for the best texture. This allows the oats and chia seeds to soak up the liquid, resulting in a thick, pudding-like consistency.
- In the morning, give the oats a good stir. If the mixture is too thick, add a splash of extra coconut milk to reach your desired style. Top each serving with the remaining fresh mango cubes and a generous sprinkle of shredded coconut. For extra crunch, you can add toasted coconut flakes or a few macadamia nuts right before eating.
- Cook Time: 10 minutes