Ingredients and Weight:
- Rolled oats: 300g
- Fresh mango: 250g (chopped into small pieces)
- Full-fat Greek yogurt: 500g
- Honey or agave syrup: 3 tbsp
- Pure vanilla extract: 1 tsp
- Salt: ½ tsp
- Chopped almonds or other nuts (optional): 50g
- Milk or water (for soaking): 500ml
Preparation Time:
- Preparation: 15 minutes
- Cooking: Overnight (hence the name!)
- Total Time: About 8-12 hours (including soaking time)
Difficulty Level: 3 (Moderate)
Preparation Method Steps:
- In a large bowl, combine oats, chopped mango, Greek yogurt, honey or agave, vanilla extract, and salt.
- Add milk or water and mix well.
- Cover the bowl with a lid or plastic wrap and let it soak in the refrigerator overnight.
- In the morning or whenever ready to serve, top with chopped almonds or other nuts of choice.
Nutritional Information:
(Please note: These values are estimated and may vary slightly based on actual ingredients used.)
- Calories: Approx. 450 calories per serving (assuming equal distribution for 8 people)
- Carbohydrates: Oats are a good source of carbs.
- Protein: Greek yogurt adds protein to the dish.
- Fat: From the yogurt and optional nuts.
Dish Characteristics:
- A unique blend of flavors with sweet mango and creamy yogurt.
- A healthy and satisfying breakfast option that's also easy to make ahead of time.
- Great for a warm summer morning or as a post-workout snack.
User Comments:
- "Love the combination of mango and oats! So refreshing."
- "Great dish for a busy morning. Easy to make and tastes delicious."
- "Added some chia seeds for a crunchy texture. Worked out really well."
- "Made this for my family on a weekend morning. Everyone loved it!"
Special Precautions and Tips:
- Use fresh mangoes for best flavor. If not in season, frozen ones can be used as well.
- For a smoother texture, blend the mixture in a blender before soaking.
- Adjust the amount of honey or agave based on desired sweetness.
- This dish can be made up to 2 days ahead of time and stored in the refrigerator. Give it a quick stir before serving.