These tropical, overnight oats are like a breakfast parfait. Which is a good thing. A very good thing. We made a quick compote using rescued mangoes and threw coconut in the mix, but you can customize toppings all you want. You can make just the cold oatmeal recipe and have that at the ready for a quick breakfast with different toppings for every day of the week.
Print Tropical Overnight Oats with Mango Compote, Toasted Coconut, and Pecans
Description
Don’t have mango? This is a great, easy method for any seasonal fruit compote.
Ingredients
Scale
Oats
- 1 cup old-fashioned rolled oats
- 1 cup nut milk or alternative milk of choice (we like oat milk)
- 1 teaspoon agave nectar, honey, maple syrup, or coconut sugar
- 1 tablespoon pecans, chopped and lightly toasted (or any nut or seed that you like and have on-hand)
- 1 tablespoon large flake coconut, lightly toasted (optional)
- 1/4 cup diced fresh mango (or other seasonal fruit)
Compote
- 2 1/2 tablespoons water
- 1 very ripe mango, peeled and diced
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- Squeeze of lime juice
Instructions
- For the base, stir to combine oats, milk, and agave. Put in a closed container and refrigerate overnight.
- For the compote, place all ingredients in a small saucepan. Simmer over medium-low heat for 5-7 minutes until mango is soft. Lightly mash by hand, or blend the warm compote in a mixer or blender for a smoother consistency.
- To serve, top overnight oats with pecans, coconut, fresh mango, and a tablespoon of compote.