Mango Chia Oats Crunch (Print Version)

Creamy mango and chia oats layered with lime and toasted coconut for a bright, tropical start.

# Components:

→ Base

01 - 1 cup rolled oats, gluten-free if desired
02 - 1 cup unsweetened coconut milk, shaken
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 chopped roasted almonds, optional

# Directions:

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 all ingredients are well incorporated.
02 - Cover the jar or bowl with a lid or plastic wrap. Refrigerate for at least 6 to 8 hours, or preferably overnight, until the mixture achieves a thickened, creamy consistency.
03 - Using a fork, mash 1/2 cup diced mango with 1 teaspoon lime juice until the texture is slightly chunky with some juice released.
04 - Heat a dry skillet over medium heat. Add shredded coconut and toast, stirring frequently, for 2 to 3 minutes until golden brown and fragrant. Transfer to a plate and allow to cool completely. Mix with chopped roasted almonds if desired.
05 - Stir the refrigerated oat mixture to recombine. Divide half of the oat mixture between two serving jars or glasses. Layer with a spoonful of mango puree, then top with the remaining oat mixture.
06 - Generously sprinkle the toasted coconut crunch mixture over the top of each jar immediately before serving.

# Expert Advice:

01 -
  • No cooking in the morning means you can actually sit down with your coffee instead of rushing around like a tornado.
  • The tropical mango and toasted coconut combination tastes like a vacation that you can eat with a spoon.
  • It's secretly packed with omega-3s and fiber, so you stay full way past mid-morning.
  • Completely plant-based and naturally sweet without feeling like you're sacrificing anything.
02 -
  • If you skip toasting the coconut and just use it raw, you're missing the magic—that slight caramelization is what makes it memorable.
  • Stir your overnight oats in the morning before layering; they'll be thick, and the stir loosens them back to a spoonable consistency.
03 -
  • Shake your canned coconut milk before opening, or you'll end up with a separated mixture that won't blend properly.
  • Toast your coconut just until golden—go past that and it turns bitter fast, so stay nearby and keep stirring.
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