Mango Coconut Overnight Oats

A healthy, but decadent make ahead breakfast.


Ok guys this recipe is a real winner. It is decadent, sweet, filling and healthy. Whole grains, unsweetened coconut milk, high protein greek yogurt, a touch of honey and fresh mango make this breakfast fast filling and delicious. I was shocked how good this tasted. How had I never though to add coconut before? I love overnight oats for the ease and convenience. You can even prep a few days worth and have breakfast to go all week.

If you’ve been reading my blog for a while now you know I love a fast recipe, especially for breakfast. it brings me so much joy to experiment and make delicious recipes that take a little extra effort. But that isn’t always realistic. Life is just busy. And I just cant bring myself to make some elaborate breakfast during the week. Honestly I rarely do it on a regular weekend. These kind of delicious make ahead breakfasts are perfect. They feel special but are really simple. And just freakin delicious!


Mango Coconut Overnight Oats

Yields: 2-3 servings


  •  1 cup Rolled Oats
  •  1 cup Canned Coconut Milk
  •  1 cup Coconut Greek Yogurt (I used 2%)
  •  1 tbsp Honey
  •  1 tsp Vanilla
  •  4 tbsp Unsweetened Coconut Chips, toasted preferred
  •  1/2 Mango, chopped


In a bowl combine rolled oats, coconut milk, greek yogurt, honey and vanilla in a medium bowl. Transfer to an air tight storage container and place in the fridge overnight.

If you can’t find pre toasted coconut chips (or flakes) you can make your own by baking then on a sheet pan for 5-10 minutes at 325°F. Once bake cool and store in an air tight container for up to a week.

When ready to eat, place oats in a serving bowl. Top with toasted coconut and chopped mango. Enjoy!

Adapted from Eat Drink Love.

Healthy Mango Coconut Overnight Oats - Yum!

Whole Wheat Banana Pancakes with Brûlée Bananas


I have had that Jack Johnson song Banana Pancakes stuck in my head all week, so on Saturday when I woke up early and had nothing on the agenda for the day I thought I’d make a special breakfast of Banana Pancakes. I decided to switch things up a bit and add brûlée bananas to the top…. Yum!


I like to use whole wheat four whenever I can since it has added fibre. I also love the nutty flavour which compliments banana really well. The problem with whole wheat flour is that it can create tough pancakes that sit in your belly like a rock! So I’ve added extra moisture to keep these pancakes light and fluffy!


Now the brûlée bananas are an extra special touch that really doesn’t take much effort at all. The banana caramelize and sweeten which is a nice addition to the soft fluffy pancakes. I like to top my pancakes with butter and a little maple syrup, but next time I’m adding walnuts for some extra crunch!

These were so good, I hope you give them a try!


Whole Wheat Bananas with Brûlée Bananas

Yields: 8-10 Pancakes (depending on size)



  • 1 1/3 Cup Whole Wheat Flour
  • 1/4 Teaspoon Salt
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Cinnamon
  • 1 Egg
  • 1 1/4 cup Milk (any kind)
  • 2 Tablespoons Butter, melted
  • 1 Ripe Banana, mashed
  • 1 Tablespoon Brown Sugar
  • 1 Teaspoon Vanilla Extract

Brûlée Bananas

  • 2 Tablespoons Turbinado Sugar (raw brown sugar) or White Sugar
  • 1 Large Banana, Sliced


Move the rack in your oven to the top position closest to the element. Preheat your oven to broil (500°F). Place Turbinado or white sugar in a small bowl. Dip one side of the banana slices into sugar and place on cookie sheet. Broil bananas until sugar crystallizes and starts to brown. This will take 2-5 minutes depending on your oven. DO NOT walk away from oven, check on bananas every 30 seconds to 1 minute. Do not let bananas burn.

Once caramelized set bananas aside to cool.

In a large bowl mix together flour, salt, baking powder and cinnamon. Set aside. In a small bowl whisk banana, butter and egg together. Add milk, brown sugar and vanilla extract to wet ingredients. Whisk until smooth. Pour wet ingredients into dry and fold together using a spatula or wooden spoon. Mix until just combined. Set aside until ready to use.

Preheat a skillet or grilled over medium heat. Once warm grease pan with a small amount of butter or oil. Pour 1/3 cup of batter onto skillet. Cook until bubbles form on surface of the pancake, about 2-3 minutes. Flip and cook the second side until golden brown, about 1-2 minutes.

Serve pancakes with butter, broiled bananas and maple syrup.

Adapted from Sally’s Baking Addiction and Entertaining with Beth.


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Peach Mango Green Smoothie

I have a really hard time getting up for work in the morning. My husband basically drags me out of bed with the promise of coffee and breakfast. I wish I was a morning person but I never have been.



Since I always wake up later then I’d like week day breakfast have to be fast, and nothing is faster then a smoothie. This smoothie is full of vegetables, fruit and fibre which keeps you full until lunch. It’s also delicious and sweet.


So are you a morning person?

Serves: 1-2


  • 1 cup of spinach
  • 1 cup frozen peaches
  • 1 cup frozen mango
  • 2 tablespoons ground flaxseed
  • 2 cups unsweetened almond milk (Milk of Choice)
  • Protein Powder, optional


Put all the ingredients into the blender. Blend until smooth adding additional liquid if necessary.

Yeast Raised Waffles

I really try to slow down and enjoy my weekends. Since I lead a pretty busy life this can be hard to do, but I always try to carve out one morning to relax. I love to sip coffee and cook a special breakfast with my husband. These waffles are our go to on the days we know we have time to savour the morning.


Now these aren’t your typical waffles. These waffles are yeast raised. The yeast makes them light and airy, but gives them an extra depth of flavour. One other thing that is different about these waffles is that the batter is made the night before. So a little planning is involved, but I promise they are worth it!


I like to top mine with butter and real Canadian maple syrup, but I bet they would be extra yummy with berries and whipped cream. I bet you’d even love them plain!

So what your family’s favourite weekend breakfast?


Servings: 20 Waffles


  • 1 packet active dry yeast
  • 1/2 cup warm water
  • 2 cups milk (I use 2%)
  • 12 cup unsalted butter, melted
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cups All Purpose Flour
  • 2 large eggs
  • 14 teaspoon baking soda
  • Your favourite toppings (butter, syrup, Nutella, strawberries, whipped cream)
Whisk yeast and sugar in ½ cup warm water until dissolved. Set aside for 5-10 minutes or until foamy and doubled in size. Add milk, melted butter, salt, and flour to the bowl. Whisk until smooth. Cover with plastic wrap and refrigerate over night.
Preheat your waffle iron. Whisk eggs and baking soda into the batter until smooth. Pour batter into the wells of your waffle iron (1/4 to 1/2 cup depending on the style of the iron). Allow to cook for thirty second before closing the lid. Lower the lid and cook per your waffle irons specifications until golden brown. Repeat with remaining batter.