Mango, banana and coconut overnight oats recipe - The Community Leader and Real Estate New and Views

Too hot to cook? Here’s a low fuss, no-cook breakfast recipe that’s perfect for sunny summer mornings.

INGREDIENTS (one serve)

  • ½ cup of rolled oats
  • ½ cup milk – whole, skim or nut milk – whatever you love
  • 2 tbsp chia seeds
  • 3 tbsp Greek yoghurt (coconut yoghurt also tastes great)
  • Half a small banana, sliced
  • Half a small mango, diced
  • Dried coconut pieces to serve 


  1. In a mason jar or a glass, combine the chia seeds and the oats.
  2. Add the milk, then stir the oats and chia seed mixture through.
  3. Add a layer of banana slices, followed by the yoghurt, then add the chopped mango.
  4. Cover the jar/glass with its lid or cling film and leave in the fridge overnight.
  5. Serve with dried coconut slices.

If you’ve got a sweet tooth, stir a dash of maple syrup or honey into the milk, and swap out the Greek yoghurt for a flavoured sweeter version. You can also make mini serves of overnight oats in small vases or shot glasses to add to a breakfast buffet.

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