When you want a breakfast that feels like a mini vacation, these tropical overnight oats deliver. Coconut milk gives them an ultra-creamy base, and the dried mango rehydrates overnight into soft, jammy bites. A sprinkle of toasted coconut on top adds the crunch.
Ingredients
- 1 cup rolled oats
- 1 cup full-fat coconut milk (canned)
- ⅓ cup water
- 1 tbsp whole black chia seeds
- 2 tbsp TN maple syrup
- ¼ cup dried mango, diced small
- 2 tbsp medium shredded coconut
- Pinch of Redmond Real Salt
- Toppings: toasted medium shredded coconut, cashew pieces, fresh pineapple or kiwi
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Stir together the oats, coconut milk, water, chia seeds, maple syrup, diced mango, shredded coconut, and salt.
- Cover and refrigerate for at least 6 hours or overnight.
- Toast 2 tablespoons of shredded coconut in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until golden.
- Stir the oats, top with toasted coconut, cashew pieces, and fresh fruit.
Notes
- Substitute banana chips for the dried mango for a different tropical spin.
- Make up to 3 days ahead. Keep toppings separate until serving for the best texture.
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