Mango Coconut Overnight Oats
These fresh, sweet and vibrant overnight coconut oats topped with toasty maple-coated coconut flakes are a multifaceted breakfast: they’re the solution both to days that are too hot to cook anything warm and too cold and grey days that require sunshine. Best of all, they can be made at the start of the week and stored in the fridge for an under-thirty second breakfast all week long.
10 mins (+ chilling)
30g chia seeds
⅛ tsp salt
300ml plant based milk
300g coconut yoghurt
4 tbsp/20g coconut flakes
1 tbsp/15ml maple syrup
1 tbsp/15g coconut oil
⅛ tsp salt
2 mangos (around 300g), sliced
In a large bowl (or tupperware) combine the oats, chia seeds and salt. Stir in the yoghurt and milk until combined. Cover the bowl and place it in the fridge to chill overnight or for at least one hour.
When the oats are ready, prepare the topping. Heat the coconut oil in a small pan over medium heat.
Add the coconut flakes and toast them for 3-4 minutes until golden brown, stirring constantly to prevent burning the coconut. Stir in the maple syrup, cook for 1 more minute. Sprinkle in the salt.
Serve the overnight oats topped with a spoonful of coconut flakes and sliced mango.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.