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Mango overnight oats

Course Breakfast
Cuisine American
Keyword breakfast jars, coconut milk oats, gluten free overnight oats, make ahead breakfast, mango overnight oats
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
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

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.