Overnight oats blended with mango, yogurt, chia and cardamom for a creamy, tropical make-ahead breakfast.
# What You Need:
→ Oats Base
01 - 1 cup rolled oats (use certified gluten-free if required)
02 - 1 cup milk (dairy or unsweetened plant-based)
03 - 1/2 cup plain Greek yogurt
04 - 2 teaspoons chia seeds (optional)
→ Mango Mixture
05 - 1 cup ripe mango, diced (fresh or thawed frozen)
06 - 2 tablespoons honey or maple syrup
07 - 1/2 teaspoon ground cardamom
08 - 1/2 teaspoon vanilla extract
→ Toppings
09 - 1/2 cup diced fresh mango
10 - 2 tablespoons chopped pistachios or almonds (optional)
11 - Pinch ground cardamom (optional)
# Step-by-Step Guide:
01 - In a medium bowl or jar, stir together the rolled oats, milk, plain Greek yogurt and chia seeds (if using) until the mixture is homogeneous.
02 - Place the diced mango, honey or maple syrup, ground cardamom and vanilla extract into a blender or food processor and purée until smooth.
03 - Fold the mango purée into the oat mixture until evenly distributed and the color is uniform throughout.
04 - Divide the mixture between two jars or bowls, cover tightly and refrigerate for at least 6–8 hours or overnight to thicken.
05 - Stir the chilled oats before serving, then top with diced fresh mango, chopped nuts and an extra pinch of cardamom if desired. Serve chilled.
