The appeal of these Mango Almond Overnight Oats is they are made ahead, stuck in the fridge and ready to eat for breakfast the next morning. They are also a portable breakfast to take on-the-go, making them perfect for busy people who want to eat healthy. Mason jars with a top make the perfect container for Overnight Oats.
When you mix the ingredients together in the beginning, they are soupy, but overnight, the ingredients thicken and become spoonable. Between the chia seeds and oatmeal that absorb liquid, the Overnight Oats turn into a pudding-like consistency.
I originally tried a Pumpkin Pie version of Overnight Oats, but wasn’t crazy about it, so I’m posting a recipe for Mango Almond Overnight Oats, which I found years ago online and love. The best time to make these is in the summer, when mango season is in full tilt, but frozen mango can be used or fresh peaches.
Mango Almond Overnight OatsCourse: BreakfastCuisine: HealthyDifficulty: Easy
1/4 cup uncooked old fashioned rolled oats
1/3 cup skim or almond milk
1/4 cup low-fat Greek yogurt
1 1/2 teapoons chia seeds
1/8 teaspoon almond extract
1 teaspoon honey
1/4 cup diced mango (about 1/2 a small mango)
- In a half pint jar or container, add oats, milk, yogurt, chia seeds, almond extract and honey. Put lid on jar and shake until well combined.
- Add mangoes and stir until mixed through.
- Put lid on jar and refrigerate overnight or up to 2 days. Eat chilled.
- If you don’t like almond flavor, add vanilla extract instead.
- If you do like almond flavor, you can add some toasted almonds as well.
- Add a dash of sea salt, if desired.