Tropical combination of mango, chia, and toasted coconut layered with creamy oats for a refreshing start.
# What's Needed:
→ Base
01 - 1 cup rolled oats, gluten-free certified if desired
02 - 1 cup unsweetened coconut milk, shaken
03 - 1/2 cup fresh or thawed frozen mango, diced
04 - 1 tablespoon maple syrup
05 - 2 tablespoons chia seeds
06 - 1/2 teaspoon vanilla extract
07 - Pinch of salt
→ Mango Layer
08 - 1/2 cup fresh or thawed frozen mango, diced
09 - 1 teaspoon fresh lime juice
→ Toasted Coconut Crunch
10 - 1/4 cup unsweetened shredded coconut
11 - 1 tablespoon chopped roasted almonds, optional
# How To Make It:
01 - In a medium bowl or large jar, combine oats, coconut milk, 1/2 cup diced mango, maple syrup, chia seeds, vanilla extract, and salt. Stir thoroughly until well combined.
02 - Cover and refrigerate for at least 6 to 8 hours, or overnight, until the mixture achieves a thickened, creamy consistency.
03 - Mash 1/2 cup fresh or thawed frozen mango with 1 teaspoon lime juice using a fork until slightly chunky in texture.
04 - Heat a dry skillet over medium heat. Add shredded coconut and toast, stirring frequently, for 2 to 3 minutes until golden and fragrant. Remove from heat and allow to cool completely. Mix with chopped almonds if using.
05 - Stir the refrigerated oat mixture. Layer half the overnight oats into two serving jars or glasses, add a generous spoonful of mango puree, and top with remaining oats.
06 - Sprinkle generously with toasted coconut crunch immediately before serving.
