Gluten-free overnight oats with mango and coconut

Gluten-free overnight oats with mango and coconut: a creamy breakfast with oats, coconut milk, chia seeds and fresh mango – easy, filling and good to make ahead.

At a glance

• Serves 2
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 380 kcal per serving
• Protein: 9 g
• Fat: 14 g
• Carbs: 56 g

Ingredients

• ½ mango
• 60g gluten-free oats (porridge oats)
• 150ml coconut milk
• 1 tbsp desiccated coconut
• 1 tbsp chia seeds
• 1 tsp honey

Method

You’ll need: chopping board · knife · mixing bowl · grater

1. Stir the oats, coconut milk, chia seeds and honey together thoroughly in a jar or bowl until well combined.
2. Leave the mixture to swell briefly, then stir again so the chia seeds are evenly distributed.
3. Cover the jar and put it in the fridge for several hours or overnight.
4. The next morning, peel the mango and cut it into small cubes.
5. Take the overnight oats out of the fridge and, if needed, stir in a little more coconut milk to make them creamier.
6. To serve, top the overnight oats with the mango cubes and desiccated coconut.

Good to know

Having something ready in the fridge in the morning is just nice. These overnight oats are creamy, fruity and relaxed to make.

Swaps

Honey → date paste (more fibre). Coconut milk → natural yoghurt or coconut yoghurt (more protein or a milder flavour). Mango → berries (usually a little more fibre and often less sugar). Chia seeds → ground linseed (similar nutrient profile, usually cheaper).

Allergens

Depending on the coconut milk, contains none of the main allergens. With coeliac disease, the oats must be clearly labelled gluten-free. Generally suitable for children from 1 year old (because of the honey) and in pregnancy; just use chia seeds in normal amounts.

Dairy-free recipes