Tropical Mango Coconut Oats
Escape to a tropical paradise with these luscious Tropical Mango Coconut Oats. Bursting with juicy mango, creamy coconut milk, and a hint of lime, this refreshing make-ahead breakfast will transport your taste buds to a sunny beach morning. Perfect for a bright and energizing start to your day!
Equipment
- 2 Mason jars With lids
- 1 Mixing spoon For combining
- 1 Citrus zester Optional, for lime zest
Ingredients
- 1 cup Rolled oats Old-fashioned oats
- 1 cup Coconut milk Full-fat or light
- 1 tbsp Chia seeds Optional for texture
- 1 tbsp Honey or agave syrup Adjust sweetness to taste
- ½ tsp Vanilla extract Pure
- ½ cup Mango chunks Fresh or frozen diced
- 2 tbsp Shredded coconut Unsweetened for topping
- 1 tsp Lime zest Optional for brightness
- 1 tbsp Toasted coconut chips Optional for garnish
Instructions
- Mix the Base: In a mixing bowl or mason jars, combine rolled oats, coconut milk, chia seeds (if using), vanilla extract, and honey or agave syrup. Stir until well mixed.
- Add Mango: Fold in half of the mango chunks, reserving the rest for topping.
- Layer and Store: Divide the mixture between two jars. Top with the remaining mango chunks, shredded coconut, and lime zest. Seal tightly.
- Refrigerate: Chill in the refrigerator for at least 6 hours or overnight to allow the oats to soften and absorb the tropical flavors.
- Serve: Stir well before eating. Garnish with toasted coconut chips for added texture and a delightful crunch!
Notes
- For extra creaminess, stir in a tablespoon of Greek yogurt before refrigerating.
- Substitute almond milk for coconut milk if you prefer a lighter option.
- This recipe is a perfect summer breakfast but works year-round using frozen mango.
- Store in the fridge for up to 4 days for an easy grab-and-go option.