Mango and Coconut Overnight Oats

This is a make ahead recipe and can be put together pretty quickly the night before. If you want to be really organized and save on storage space, you can put individual portions of all the dry ingredients in reusable sandwich bags before your vacation even starts. Then all you have to do is pull out the dried mango to make the paste, tip everything into a bowl and add milk. Don’t be tempted to skip toasting the coconut. It’s the work of a minute or two and adds so much flavor. Watch it like a hawk, the coconut can go from brilliant white to burnt in seconds. 

Yield

1 hungry hiker (or 2 smaller portions)  

Ingredients list

½ Cup (approx 56g) quick oats 

2 Tablespoons of shredded coconut, toasted

1 Tablespoon chia seeds 

1 oz (approx 30g) dried mango, unsweetened 

Small handful almonds (approx 18), chopped

1 Cup (250mls) oat milk, or other non dairy milk 

Vanilla or plain yogurt, to serve 

Method 

Soak the dried mango for about 10 minutes in ⅓ cup (100mls) of boiling water until rehydrated. The mango should be very soft and pliable to the touch. 

Toast the shredded coconut in a small frying pan over a medium heat, until a light golden brown color. 

Combine the oats, toasted coconut, chia seeds and almonds and add the milk of your choice. 

Tip the mango soaking water into the oats, and chop the mango until a thick paste forms. Stir the paste into the oats. 

Leave overnight in the fridge. Enjoy the next day with a spoonful or two of yogurt.