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.