Tropical mango and yogurt-soaked oats with cardamom, chilled overnight for a creamy, grab-and-go breakfast.
# What You'll Need:
→ Oats Base
01 - Rolled oats, 1 cup (use certified gluten-free oats if required)
02 - Milk, 1 cup (cow's milk or unsweetened plant-based alternative)
03 - Plain Greek yogurt, 1/2 cup
04 - Chia seeds, 2 teaspoons (optional)
→ Mango Mixture
05 - Ripe mango, 1 cup, diced (fresh or thawed from frozen)
06 - Honey or maple syrup, 2 tablespoons
07 - Ground cardamom, 1/2 teaspoon
08 - Vanilla extract, 1/2 teaspoon
→ Toppings
09 - Diced fresh mango, 1/2 cup
10 - Chopped pistachios or almonds, 2 tablespoons (optional)
11 - Ground cardamom, pinch (optional)
# Directions:
01 - In a medium bowl or jar, stir together rolled oats, milk, plain Greek yogurt and chia seeds until uniformly combined.
02 - Place diced mango, honey or maple syrup, ground cardamom and vanilla extract in a blender or food processor and purée until smooth.
03 - Fold the mango purée into the oat mixture until evenly distributed and the mixture looks homogeneous.
04 - Divide the mixture between two jars or containers, cover and refrigerate overnight or for at least 6–8 hours to allow the oats to soften and thicken.
05 - Stir the chilled oats to uniform consistency, top with diced mango, chopped nuts and a pinch of cardamom if desired, and serve chilled.
