I think I need a mango tree. I guess I should probably move to South America. Mango, banana, coconut, chia seed, milk, maple syrup, and whole grain oats – geez, that’s a good breakfast.
Here’s what I love about this. Half of the pint jar is filled with oats and half is filled with fruit – delicious, buttery, sweet, fruit. Have you figured out yet that I love mango?
I’m not late to the overnight oats game, I am late to posting about it. It’s a genius concept really. Let the oats hang out in the fridge all night in some milk, dairy or non-dairy, doesn’t matter. Add toppings in the morning. I go the fruits, nuts, and seeds route. I haven’t gotten on board with the savory yet.
Overnight oats have to be one of the easiest way to get extra fiber and whole grains into the diet. What’s cool about making them in mason jars is the ability to take them to go. Far too many grab breakfast and go, but this can be eaten at work if there’s no time to eat at home.
The recipe is simple: 1/2 cup rolled oats and 1/2 cup milk. I do a 1:1 ratio on oats to liquid. Choose any liquid you choose: dairy milk, coconut milk, almond milk, flax milk, soy milk. They all work.
I choose to add my toppings in the morning, but if mornings are bad, add them in the evening, seal and go.
- ½ cup rolled oats (not quick cooking)
- ½ cup milk (any type)
- 1 small mango, but into chunks
- 1 small banana, sliced
- 1 Tablespoon maple syrup
- 1 Tablespoon unsweetened coconut flakes
- ⅛ teaspoon chia seeds
- Add oats and milk to jar or bowl, cover and set in the refrigerator overnight, or at least a few hours
- Add remaining ingredients to the top when ready to eat.