Overnight Coconut & Mango Oats Parfait

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Lauren Zembron
Lauren Zembronhttps://www.healthyfoodforliving.com/
I am a 34 year old living outside of Boston with my wonderful husband, energetic daughter, sweet son, and playful dog. I have degrees in both psychology and guidance counseling, and have worked in a variety of school settings. I strive to find a balance between the two basic food philosophies of “eat to live” and “live to eat“. I believe that food should be (and is!) one of the great pleasures of leading a healthy lifestyle.
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The weather here in New England has turned decidedly dreary – overcast, rainy, cold – and I’ve found myself torn between winter comfort food and lighter spring fare.

On the one side, I crave steaming soup and hot oatmeal whereas on the opposing side I long for fresh berries and cold overnight oatmeal.

Coconut & Mango Oats Parfait

The latter side won out with this recipe.

Coconut & Mango Oats Parfait

Despite morning temperatures hovering in the 40s, I couldn’t get the idea of chilled overnight oats out of my head.

Coconut & Mango Oats Parfait

Tropical flavors – specifically mango and coconut – shine in this satisfying breakfast that is served parfait-style.

Rolled oats are soaked overnight in creamy coconut milk and thick Greek yogurt, and then layered with sweet mango-banana soft serve & crunchy toasted coconut flakes.

Coconut & Mango Oats Parfait

Sure, I might have eaten the parfait while huddled beneath a warm blanket, but I enjoyed it despite the gloomy weather.

I’ll be making this throughout the summer months, for sure!

Coconut & Mango Oats Parfait
Coconut & Mango Oats Parfait

Ingredients (1 serving)

  • 1/3 cup old-fashioned rolled oats
  • 1/3 cup 0% plain Greek yogurt
  • 1/3 cup canned unsweetened light coconut milk
  • 1 ripe banana, peeled & sliced
  • 1 very ripe champagne mango, peeled and chopped
  • 2 Tbsp unsweetened coconut flakes, lightly toasted until golden brown

Instructions

The night before you intend to eat the parfait, combine the oats, yogurt and coconut milk; stir well. Cover with plastic wrap and refrigerate overnight.

Also the night before, place the banana slices and mango pieces in a ziploc bag and freeze overnight.

In the morning, place the frozen banana and mango into a food processor (or high-speed blender) and process/blend until smooth and creamy.

Layer the cold overnight oats with the mango-banana soft serve and toasted coconut flakes.

Nutritional Information:

454.2 calories, 13.3 grams fat, 8 grams saturated fat, 11 grams fiber, 12.9 grams protein

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