About This Recipe
Super creamy and tropical mango overnight oats with a 5-minute homemade mango milk. Loaded with mango flavor, protein, and fiber for a perfect make-ahead breakfast.
Ingredients
-
diced
fresh ripe mangoes
in season May-September
-
1 1/4 cups
milk
any kind, divided
-
1/2 teaspoon
vanilla extract
-
1 cup
rolled oats
-
1/2 cup
greek yogurt
-
2 tablespoons
chia seeds
-
1 teaspoon
cinnamon
-
pinch
salt
Instructions
- Make mango milk: Place 1 cup milk, diced mango, and vanilla extract in a blender.
- Blend: Blend until smooth and combined, about 30-60 seconds.
- Make overnight oats: Evenly divide the remaining ingredients (rolled oats, Greek yogurt, chia seeds, cinnamon, salt, and remaining 1/4 cup milk) between two medium jars. Pour over the mango milk, evenly dividing. Stir until all ingredients are thoroughly combined.
- Place the lid on the jar and refrigerate for 2-3 hours or overnight until the mixture thickens.
- Enjoy: Eat out of the jar and top with your favorite toppings.
💡 Notes & Tips
- Store in tightly sealed glass jar in fridge for up to 5 days.
- Freeze for up to 2 months - defrost in fridge overnight.
- Use certified gluten-free oats if needed.
- Heat on stovetop or microwave if you prefer warm oats.
Source: This recipe is from
Kelly Nardo, Eat the Gains.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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