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Tropical overnight oats recipe
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Give your oats a tropical twist with mango, pineapple and coconut - it's like you're on holiday! Providing 2 of your 5-a-day and being a source of protein and fibre, this uplifting breakfast will give you a great start to the day. See method
Ingredients
- 100g frozen mango
- 40g frozen pineapple
- 100ml coconut drink, plus extra if needed
- ½ lime, zested and juiced
- 50g porridge oats
- 1 tbsp chia seeds
- ½ small banana, sliced
- 30g raspberries
- 1 tbsp pumpkin seeds
2 of your 5-a-day; low in fat; source of protein; source of fibre
Each serving contains
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Energy
1735kj
413kcal
21%
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Fat
12g
17%
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Saturates
3g
15%
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Sugars
25g
27%
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Salt
0.1g
2%
of the reference intake
Carbohydrate 58.5g
Protein 12.5g
Fibre 11.6g
Method
- Add 50g mango, the pineapple, coconut milk, lime zest and juice plus 50ml water to a high-powered blender and blitz until very smooth.
- Pour into a bowl and mix through the oats and chia seeds. Cover and chill in the fridge overnight until the oats have swollen, creating a creamy texture.
- The next day, mix the overnight oats to loosen, adding a splash more coconut milk, if needed. Top with the remaining 50g defrosted mango, the banana and raspberries. Sprinkle with pumpkin seeds to serve.
Tip: Use gluten-free oats, if required.
See more Breakfast recipes