Mango Coconut Overnight Oats (Edit recipe)

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Since y'all know I'm a big overnight oats girl, using mango in them in some way was a no brainer. Plus, coconut is another favorite addition of mine, and these two flavors just happen to be a match made in heaven. For this mango and coconut version, you'll just need a few pantry staples like rolled oats, chia seeds, and vanilla in addition. Since I'm always looking to incorporate protein into my breakfast, Greek yogurt is another key. Plus it adds extra creaminess to make these oats thick and delicious. I hope y'all give these a try this summer 🙂

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PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

Serves: 2

Ingredients

1 cup Rolled Oats
2 Tbsp Chia Seeds
2 Tbsp shredded Coconut, unsweetened
0.25 cup Plain Greek Yogurt
1 cup Coconut Milk
1 tsp Pure Vanilla Extract
1 Tbsp Pure Maple Syrup, or honey; I recommend using super ripe mango for the natural sweetness, but you can include a sweetener if mango is less ripe or you prefer your oats sweeter
1 whole Mango, ripe, chopped (yields about a cup)
1 pinch unsweetened Coconut Flakes, toasted, for topping

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add oats, chia seeds, coconut, yogurt, coconut milk, vanilla, salt, and sweetener (if using) to a mixing bowl. Stir to incorporate completely.
To two jars, add oat mixture, filling about half way.
Add a couple of tbsp of chopped mango to each jar.
Divide and layer the rest of the oat mixture between the two jars.
Top with the rest of your mango and coconut flakes.
Cover and store in the fridge overnight (or for at least a few hours). Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	351
Fat:	28 g
Carbohydrates:	15 g
Protein:	5 g
Cholesterol:	4 g
Sodium:	13 mg
Fiber:	5 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.