Mango Coconut Overnight Oats
This recipe was born out of my love for mango sticky rice (khao niao mamuang), a thai dessert I grew up eating, made by my grandma Tasanee. One other thing I love? Pooping. To up the fiber, I’ve swapped the rice out for oats and chia seeds. And instead of cooking the oats you’ll soak them for a minimum of 3 hours or overnight (hence the name). See how it’s made here.
Makes 1 Serving
Time: 3 hours or overnight
Ingredients
¼ cup old fashioned rolled oats
3 tbsp. of brewed black tea
1 ½ tsp. honey
¼ cup coconut milk, stirred well
¼ tsp. vanilla extract
Pinch of kosher salt
2 tsp. chia seeds
For topping: fresh sliced mango, drizzle of coconut milk or cream, toasted coconut flakes, flaky salt, and lime zest
Make it!
Brew a small cup of black tea. Transfer 3 tablespoons of the brewed tea to a bowl and dissolve the honey into it. Set aside.
Build your bowl! Add the brewed tea with honey to the bowl with the coconut milk, vanilla extract and salt. Stir to combine. Add the oats and chia seeds and stir again to combine. Cover and store in the fridge for a minimum of 3 hours or overnight.
To serve, remove from the fridge and top with fresh mango slices, a drizzle of coconut milk or cream, toasted coconut, lime zest, and a pinch of flaky salt. Enjoy!
