This overnight oatmeal is fruity with a rich texture from coconut yogurt and chia seeds. You can sweeten it further with maple syrup, if you like.
Ever since making those peanut butter and banana overnight oats for Darrol, we’ve been on an overnight oatmeal kick around here. It’s such an easy, healthy breakfast. And he loves it!
Our mornings are so short this summer! Darrol’s school is kind of a hike, and most days we only have about 40 minutes to get him dressed, fed, and on his way. Overnight oatmeal has been a real timesaver. It only takes a few minutes to mix up a batch in the evening, and in the morning it’s even quicker to dish up than toast. On overnight oatmeal mornings, we get to spend those few extra minutes with our guy before taking him into daycare.
Over the winter we were doing oatmeal for him a few mornings a week, and one morning he burned his mouth on a too-hot spoonful. He’s been wary of food that’s even a little too warm since then, so overnight oats straight out of the fridge are perfect. This cherry-mango version is becoming a new fave. It combines his favorite things:
- coconut yogurt
What could be better?
Chia seeds are a pretty thirsty addition to a recipe. They soak up a lot of liquid, which I didn’t think about the first time I made this. The results were a little bit…starchy. Darrol didn’t mind, but for the next round I added some extra soy milk. Perfecto!
The fruit gives them a bit of natural sweetness, and if you’re using regular soy or almond milk, there’s a bit more sugar there. I’ve heard that the unsweetened coconut yogurt can be hard to find, so if you end up using plain, that adds sugar, too. Between those variables and plain old personal tastes, I didnt want to give a hard amount of sweetener. Taste the mix and sweeten it to taste, a bit at a time.
Cherry, Mango, and Coconut Overnight Oatmeal
Yield: 2 servings of overnight oatmeal
- 1/2 cup frozen cherries
- 1/2 cup frozen or fresh mango chunks
- 1/2 cup soy or almond milk
- 1 cup So Delicious Unsweetened Coconut Yogurt
- 1/2 cup rolled oats
- 2 tablespoons chia seeds
- maple syrup, to taste (We didn’t use any, but I’d start with 1/2 teaspoon and add by the 1/2 teaspoon until you reach your desired sweetness.)
- 1 teaspoon shredded, unsweetened coconut (optional)
- Combine all of your ingredients except the maple syrup and shredded coconut into a large bowl.
- Sweeten to taste with the maple syrup, then divide between two pint-sized mason jars.
- Refrigerate overnight. You can serve these cold, at room temperature, or warm them on the stovetop or in the microwave. Sprinkle with shredded coconut just before serving.
Overnight Oatmeal Variations
If cherries and mangoes aren’t your thing, you can use different fruits in this recipe. Blueberries, raspberries, strawberries, or sliced peaches would all work really well.
You could also add 1 teaspoon fresh grated ginger to this mix, if you like.