Mango Coconut Overnight Oats
Servings: 1
Calories: 868kcal
Frozen mango goes into these mango coconut overnight oats whole — it thaws overnight, sweetening the oats from the inside. Vegan, 5 minutes prep.
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Ingredients
For the oats:
- ½ cup rolled oats
- ¾ cup unsweetened soy milk
- ⅓ cup full-fat coconut milk shaken well
- 3 tablespoons chia seeds
- 2 tablespoons cashew butter
- ½ cup frozen mango chunks goes in frozen — do not thaw
- 1 tablespoon pure maple syrup
Toppings:
- ¼ cup fresh mango cubed
- 1 teaspoon unsweetened coconut flakes toasted
- 1 teaspoon fresh lime zest from 1 medium lime
Instructions
- Add oats, soy milk, coconut milk, chia seeds, cashew butter, frozen mango, and maple syrup to a jar. Stir well until the cashew butter is fully incorporated.
- Seal and refrigerate overnight or at least 8 hours. The frozen mango thaws overnight and releases natural juice into the oats.
- In the morning, stir well. Top with fresh mango cubes, toasted coconut flakes, and fresh lime zest. Serve cold.
Notes
- The frozen mango goes in straight from the freezer — do not thaw first. It releases natural sweetness and juice into the oats overnight.
- To use a full 13.5-oz can of coconut milk, multiply this recipe by 5. Make 5 jars at once and refrigerate for the week.
- Scale up easily — multiply all ingredients by however many jars you want to make.
- Refrigerate in a sealed jar up to 5 days without toppings. Add fresh toppings before serving.
- Do not freeze — the texture suffers significantly after thawing.
Nutrition
Calories: 868kcal | Carbohydrates: 90g | Protein: 25g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Sodium: 94mg | Potassium: 1120mg | Fiber: 20g | Sugar: 30g | Vitamin A: 1737IU | Vitamin C: 47mg | Calcium: 538mg | Iron: 10mg
