Mango overnight oats

Name: Mango overnight oats
Yield: Serves 6
Ingredients: 300g jumbo rolled oats; 275ml dairy-free milk (we used oat); 450g tin of mango pulp; 1 large apple, grated; 200g dairy-free yogurt (we used coconut); Passion fruit seeds and the pulp, toasted chopped pistachios, pomegranate seeds, mixed seeds, to serve

Easy
January 2019

Easy
January 2019

Test kitchen approved

Serves 6
Hands-on time 15 min, plus overnight soaking

These vegan overnight oats use a tin of mango purée for an intensely fruity flavour – it’s something a little bit different to tuck in to in the morning. Top with a mix of nuts and seeds for extra crunch and fibre.

Dairy-free recipes
Vegan recipes

Nutrition: per serving

Calories: 284kcals
Fat: 6g (1.3g saturated)
Protein: 7.6g
Carbohydrates: 46.1g (13.8g sugars)
Fibre: 8g
Salt: 0.2g

Nutrition: per serving

Calories: 284kcals
Fat: 6g (1.3g saturated)
Protein: 7.6g
Carbohydrates: 46.1g (13.8g sugars)
Fibre: 8g
Salt: 0.2g

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Ingredients

300g jumbo rolled oats
275ml dairy-free milk (we used oat)
450g tin of mango pulp
1 large apple, grated
200g dairy-free yogurt (we used coconut)
Passion fruit seeds and the pulp, toasted chopped pistachios, pomegranate seeds, mixed seeds, to serve

Method

In a large bowl, mix the jumbo rolled oats with the dairy-free milk, the tin of mango pulp, grated apple and 125ml cold water.
Stir in the dairy-free yogurt, then cover and chill overnight or for up to 3 days.
To serve, divide among bowls, then top with passion fruit seeds and the pulp, toasted chopped pistachios, pomegranate seeds and mixed seeds, as you like