A tropical oat jar combining mango, chia seeds, and toasted coconut for a creamy, refreshing morning treat.
# What You Need:
→ Base
01 - 1 cup rolled oats, gluten-free certified optional
02 - 1 cup unsweetened coconut milk, canned or carton
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 roasted almonds, chopped, optional
# How To Make:
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 incorporated.
02 - Cover the jar and refrigerate for at least 6 to 8 hours, or overnight, until the mixture reaches a creamy, thickened consistency.
03 - Using a fork, mash 1/2 cup diced mango with lime juice until the mixture is slightly chunky with some whole fruit pieces remaining.
04 - Heat a dry skillet over medium heat. Add shredded coconut and toast, stirring frequently, for 2 to 3 minutes until golden and fragrant. Transfer to a plate and allow to cool completely. Mix with chopped almonds if desired.
05 - Stir the chilled oat mixture. Divide half of the overnight oats between two serving jars or glasses. Add a spoonful of mango puree to each, then top with remaining oats.
06 - Sprinkle the toasted coconut crunch generously over the top of each jar immediately before serving.
