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.
The latter side won out with this recipe.
Despite morning temperatures hovering in the 40s, I couldn’t get the idea of chilled overnight oats out of my head.
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.
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!
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
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.
454.2 calories, 13.3 grams fat, 8 grams saturated fat, 11 grams fiber, 12.9 grams protein