Gluten-Free Mango Overnight Oats

Ingredients

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• 2 cups gluten-free oats Shop
• 1.5 cups unsweetened plant-based milk Shop
• 0.5 cup ripe mango, diced
• 2 tbsp chia seeds Shop
• 1 tbsp maple syrup or agave nectar Shop
• 0.5 tsp pure vanilla extract Shop
• Pinch salt

Instructions

1. 1 In a large bowl or individual containers, combine the gluten-free oats and chia seeds. Stir these dry ingredients together thoroughly to ensure the chia seeds are evenly distributed, which will help prevent clumping.
2. 2 Pour in the unsweetened plant-based milk, maple syrup, pure vanilla extract, and a pinch of salt. Whisk everything together until well combined, ensuring no dry pockets of oats or chia seeds remain. The mixture should be smooth and slightly liquidy.
3. 3 Gently fold in the diced ripe mango. Stir just enough to incorporate the mango pieces throughout the oat mixture, distributing the sweet fruit evenly for bursts of flavor in every bite.
4. 4 Cover the bowl or containers tightly with lids or plastic wrap. Refrigerate for at least 4 hours, or preferably overnight, allowing the oats and chia seeds to absorb the liquid and thicken into a creamy, pudding-like consistency. The oats will soften and the flavors will meld beautifully.
5. 5 Before serving, give the overnight oats a good stir. If the mixture is too thick for your liking, you can add a splash more plant-based milk to reach your desired consistency. Serve chilled, garnished with extra mango if desired.

Nutrition (per serving)

Tips & Notes

• Add the mango in the morning if you prefer it fresh. It softens and releases juice overnight.
• Canned coconut milk thinned with water gives a richer, tropical flavor that suits the mango.
• Overnight oats keep 3-4 days in the refrigerator, so you can make several jars at once.

Common questions