Overnight Coconut & Mango Oats Parfait

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Adenike Eketunde
Adenike Eketundehttps://www.wikidoc.org/index.php/Adenike_Eketunde
I am a health enthusiast with a degree in medicine and public health. I have over 5 years of experience working in the clinical and non-clinical setting. I have experience in medical writing and review with published articles on PubMed. Favorite Quote “No thief, however skillful, can rob one of knowledge, and that is why knowledge is the best and safest treasure to acquire.” ― L. Frank Baum, The Lost Princess of Oz
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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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