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Overnight Oats with Greek Yogurt and Mango
You can blend all the ingredients together to make a more uniformly smooth texture if your toddler (or you!) prefer.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
2
Calories:
282
kcal
Author:
Amy Palanjian
Ingredients
1
cup
plain Greek yogurt
(I prefer whole milk)
1
tablespoon
shredded unsweetened coconut
1/3
cup
rolled oats
(ground in a food processor or blender, or use quick oats)
1
tablespoon
hemp seeds
1
tablespoon
maple syrup or honey
1
cup
diced fresh mango
US Customary
-
Metric
Instructions
Combine yogurt, oats, coconut, seeds, and syrup in a medium bowl.
Place yogurt mixture and mangos in alternating layers in mason jars or storage containers.
Seal the container and store overnight in the fridge.
Serve cold in a bowl with a spoon or blend smooth and serve in a reusable pouch.
Notes
This can be stored in the fridge for 3-5 days in a sealed airtight container.
Dice the mango small enough that the pieces are easy to pick up with a spoon.
Grind up the
rolled oats
or use instant oats for a smoother texture.
Blend all the ingredients together to make a smoother texture. This is a great method if you'd like to serve this recipe in a
reusable pouch
.
Omit the added sweetener if serving to a baby. Or try this
Applesauce Overnight Oats
recipe.
Use berries or mashed banana in place of the mango if preferred.
Dairy-free: Use a favorite nondairy yogurt.
Gluten-free: Use certified gluten-free rolled oats.
Nutrition
Calories:
282
kcal
|
Carbohydrates:
34
g
|
Protein:
17
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
7
mg
|
Sodium:
50
mg
|
Potassium:
230
mg
|
Fiber:
4
g
|
Sugar:
22
g
|
Vitamin A:
997
IU
|
Vitamin C:
30
mg
|
Calcium:
171
mg
|
Iron:
2
mg