STRAWBERRY MANGO OVERNIGHT OATS

COOK WHILE YOU SLEEP … well, kinda.

I’m super excited to report that my whole family was both excited by and loved eating the Apple And Blackberry Overnight Oats I recently made. So much so that I was eager to make another batch. Always liking to mix things up, I played with my original recipe by spicing up the oats mixture with some sugar and almonds and then making a different summery fresh topping. Mangoes play really well in my family, so I knew these particular overnight oats would be a hit. Spoiler alert, I was 100% right. Let me know if they are a hit for you too!

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STRAWBERRY MANGO OVERNIGHT OATS

Yield: 4 Servings

Author: Michelle Williams

Prep time: 15 MinInactive time: 10 HourTotal time: 10 H & 15 M

Ingredients

• Rolled Oats (2 cups)
• Light Brown Sugar (1 teaspoon)
• Salt (roughly 1 twist from your salt mill in each mason jar)
• Almonds (1/4 cup when roughly chopped)
• Your Preferred Milk (2 cups. I've used 2%, Almond, and Oat milk. All were great)
• Mango (1, ripe, peeled and pit removed)
• Strawberries (3, greens removed)
• White Sugar (1 teaspoon)
• Lemon Juice (1 teaspoon)
• OPTIONAL TOPPING: Almond Slices and Shredded Coconut

KITCHEN TOOLS

• Cutting Board
• Chefs Knife
• Blender
• Mason Jars with Lids (4)

Instructions

TO MAKE YOUR OVERNIGHT OATS

1. Scoop 1/2 cup of rolled oats into each of your mason jars.
2. Add 1/4 teaspoon of light brown sugar, 1 tablespoon of chopped almonds, and a twist of salt from your salt mill to each mason jar. Mix.
3. Add 1/2 a cup of milk to each mason jar. Cover jars with their lids and store them in the refrigerator while you prep the purée.

TO MAKE YOUR STRAWBERRY MANGO PURÉE

1. In your blender, combine your strawberries, mango, white sugar, and lemon juice. Blend until you have an even and smooth purée—about 1 minute. Season with salt and blend again to incorporate it.
2. Using a teaspoon, evenly distribute your purée over your overnight oats in each mason jar—each mason jar should get about 3 teaspoons of purée. Put their lids back on and get them back in the refrigerator for a minimum of two hours or ideally overnight.
3. When they are ready to eat, sprinkle almond slices and shredded coconut over the tops of them. Serve, eat, and enjoy!

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