Ingredients:

  • 1 cup (90g) old-fashioned rolled oats
  • 1 tbsp (12g) chia seeds
  • 1/2 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) sea salt
  • 1/2 cup (120ml) unsweetened coconut milk
  • 1/2 cup (120g) plain non-fat Greek yogurt
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp (15ml) pure maple syrup
  • 1 cup (160g) fresh ripe mango, diced
  • 1 tsp (5ml) fresh lime juice

Instructions:

  1. In a mixing bowl or directly in two 16 oz mason jars, combine the rolled oats, chia seeds, cinnamon, and salt.
  2. Stir in the coconut milk, Greek yogurt, vanilla extract, and maple syrup. Whisk vigorously until the chia seeds are suspended and no dry clumps of oats remain.
  3. Divide half of the diced mangoes into the jars. For a smoother texture, blend half of the mango with the lime juice into a puree and swirl it into the oat mixture.
  4. Seal the lids tightly and refrigerate for at least 6 hours or overnight to allow the oats and chia seeds to hydrate.