Mango Coconut Overnight Oats

Mango Coconut Overnight Oats recipe

I’ve been a bit slow to blog recently; I’m giving myself a bit of a break over the summer months whilst we’ve been drinking too many Aperols and catching up with friends. All the ‘catching up’ has been catching up with me, so I’ve been making these Mango and Coconut Overnight Oats on rotation in an attempt to reverse my bad habits.

Overnight oats are such an effortless breakfast, they’ve got me written all over them. A black coffee and a ciggie, the French breakfast, is my usual style, but this delicious mango and coconut combo may be my new favourite. They’re a one bowl situation or a one jar if you’re making a more portable breakfast. If you’re anything like me and loathe an early morning, make them the night before so your breakfast is waiting for you. The not overly sweet combination of oats, coconut, dried mango makes a perfect start to anyones day with a touch more nutritional value than the aforementioned French Breakfast.

This is the breakfast haters breakfast, so quick, effortless and delicious. And they even fill me up until lunchtime, which is a modern day miracle.

The recipe inspiration for this lovely breakfast originally came from a recipe on the side of a huge bag of Costco dried mango. The whole lot got inhaled by my boys and the bag thrown away before I had a chance to write the recipe down, but my version is just as good so panic over. The mango is the star of the show here, along with the coconut, and I even pushed the boat out and used coconut milk, for a full on tropical vibe. The vanilla and maple syrup add just a touch of sweetness, add more to taste, if you have a sweeter tooth.

Start with your one bowl, or make straight in the jar for even less washing up. Measure in the oats, coconut and seeds and dried mango.

Pour on the milk of your choosing then add vanilla and the maple syrup, to taste, I found a tablespoon to be enough for me.

Give the whole lot a really good stir, making sure no dry oats are left at the bottom of the jar or bowl. Pop a lid on and leave for at least four hours or overnight to soak and for all the flavours to come together.

I make a double batch and they sit happily in the fridge all week, making breakfast for my working week oh so simple.

When you’re ready to eat your overnight oats, garnish with a drizzle more maple syrup and a little more chopped dried mango. Then tuck right in.

Don’t be fooled by my photogenic modest portions; I have been known to eat the whole jar in one sitting and not even feel bad about it. This is a guilt free tropical breakfast of dreams.

Lucy x

Mango Coconut Overnight Oats recipe

Makes 2 to 3 servings, breakfast appetite dependent

You will just need a jar with a lid, if you’re going to transport your breakfast, or a bowl with a lid if not

75g porridge oats

2 tablespoons desiccated coconut

2 tablespoons mixed seeds

30g dried mango, cut into bite sized pieces

200ml milk, I used coconut milk to carry on the tropical theme

1 tablespoon maple syrup

1 teaspoon vanilla extract

Extra dried mango and a drizzle of maple syrup to serve

Take a jar and measure in the oats, seeds and coconut. Snip or cut the mango into small pieces and add them to the jar. Pour in the milk, maple syrup and vanilla and stir well until the oat mixture is well combined.

Pop a lid on, or cover the bowl, and leave in the fridge for at least 4 hours, or for up to 4 days. When you’re ready to serve, spoon out the overnight oats into a bowl with some extra mango and a drizzle of maple syrup.

These oats will keep in the fridge for up to 4 days, making a lovely portable breakfast for the week.