Mango overnight oats
Be the first to rate it
Mango, ginger and cinnamon are blended with coconut milk beverage and stirred into oats. Portion into jars the night before for a cold or warm make-ahead breakfast.
Ingredients
- 4 mangos roughly chopped (about 1 1/2 – 2 cups)
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 1/2 tablespoons agave nectar
- 1 1/2 cups coconut milk beverage
- 1/4 teaspoon salt
- 2 cups gluten-free rolled oats
- Optional toppings: fresh mango, shredded coconut, chia seeds
Equipment
- blender
- mixing bowl
- mason jars
Directions
- Blend the mango, ginger, cinnamon, agave, salt, and coconut milk in a high-speed blender until smooth.
- Pour the puree into a large bowl and mix in the oats.
- Cover and chill overnight, or for at least 6 hours.
- Spoon into single servings, such as mason jars.
- In the morning, stir it and eat it cold or warm.
- Add toppings if you like.
Notes
Store airtight (a glass jar with a tight seal) in the refrigerator up to five days; oats soften the longer they soak. For runnier oats use 2 cups coconut milk beverage or another milk.
Nutrition
Serving: 190g | Calories: 309kcal | Carbohydrates: 54g | Protein: 6.4g | Fat: 8.9g | Saturated Fat: 6.6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 167mg | Potassium: 430mg | Fiber: 7.6g | Sugar: 30g | Vitamin A: 1452IU | Vitamin C: 49mg | Calcium: 37mg | Iron: 1.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 servings; agave nectar counted as agave syrup, coconut milk beverage counted as sweetened flaked coconut. Brands and portions vary, so use it only as an approximation.