Serves 4

Time: 15 minutes and set for 4 hours (better overnight)

Music Selection: Justin Timberlake – Can’t Stop The Feeling

“I Can’t Stop the Feeling” that you are going to really like this breakfast overnight oatmeal! This is a nice brunch dish, too, when you have company as you can make it in advance and it looks so pretty. I had several bags of frozen mango chunks that I had bought for smoothies, but needed the room in my freezer, so I decided to puree the mango and make something else out of them. So, this is what I created. I like using coconut milk in it, too, as a change from using cow’s milk, too. Besides, the coconut is a nice flavour paired with the mango. I top it off with a fresh raspberry for a bit of color, but you could also sprinkle on coconut flakes or a fruit syrup (like raspberry)… Enjoy your day.

Ingredients

2 cups Greek yogurt (vanilla or honey)

400 mL coconut milk (tip: if you cannot find coconut milk, use regular milk and replace the vanilla yogurt with coconut flavored yogurt)

1 ½ cups mango, purée

1 1/2 Cup old fashioned oats

4 Tbsp chia seeds

Extra mango purée for topping

raspberries

extra yogurt for garnish

fruit syrup

coconut flakes

Directions

To make Mango purée, in processor place 3 cups of cut up mango (fresh or thawed, if using frozen mango chunks) and turn on high. You may need to add a few teaspoons or water or orange juice if it is too thick to purée

In bowl, mix coconut milk, mango purée well. Mix in oats and chia seeds. When well mixed, add in the yogurt and mix until well blended.

• 

• 

• 

Scoop oatmeal into 4 or 5 mason jars – about a cup in each. Then top with extra mango purée, additional yogurt, fruit syrup, coconut flakes and/or fresh raspberries!  Cover with lids or plastic wrap, and let sit in fridge for a few hours or overnight. Enjoy!