Rolled oats soaked with mango, yogurt and a hint of cardamom for a chilled, creamy tropical breakfast.
# Components:
→ Oats base
01 - 1 cup rolled oats (use certified gluten-free oats if required)
02 - 1 cup milk (dairy or unsweetened plant-based alternative)
03 - 1/2 cup plain Greek yogurt
04 - 2 teaspoons chia seeds (optional)
→ Mango mixture
05 - 1 cup ripe mango, diced (fresh or thawed from 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 of ground cardamom (optional)
# Method:
01 - In a medium mixing bowl or two storage jars, stir together the rolled oats, milk, Greek yogurt and chia seeds (if using) until evenly combined.
02 - Place the 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 uniformly blended and the color is even throughout.
04 - Divide the combined mixture between two jars or containers, cover and refrigerate for at least 6–8 hours or overnight to allow the oats to soften and thicken.
05 - Stir the chilled oats, top with diced mango and chopped pistachios or almonds, add a final pinch of cardamom if desired, and serve cold.
