Golden Mango Oats
If you are looking for a new routine to kickstart your day, it all starts with a healthy and nourishing breakfast. For anyone who skips breakfast, whether it’s because of lack of time, lack of inspiration, or lack or motivation… this recipe is for you! It’s an effortless meal prep that you can prepare the night before in order to have a delicious + satisfying breakfast ready to go in the morning. These golden mango oats combines the high nutrient, high fiber of the organic rolled oats with the anti-inflammatory and immune-boosting properties of turmeric, along with the gut friendly probiotics of the vegan yogurt. Trust me, this recipe helps give your digestive tract a boost, all while keeping you full and satisfied all day long.
Being in early April, there are ripe mangos flying around at all the local grocery stores in So-cal, and what better way to utilize them than in this overnight oats recipe. Not only do I love the taste of mangos, but they’re also really good for you too. Just a 3/4 cup of mango meat provides 50% of your daily vitamin C, 8% of your daily vitamin A and 8% of your daily vitamin B6! These superfoods are low in calories, and high in nutrients which helps keep your immune system strong, your heart healthy, and can even aid in the fight against cancer within the body. Whether you add mangos into these overnight oats, or just snack on them right out of the pit, your body will thank you.
These golden oats are:
high in fiber
gut friendly
anti-inflammatory
dairy free and gluten free
simple and delicious
great on the go breakfast
Save this recipe later when you are looking for inspiration to start your day. These golden oats are a two part recipe, not only can you make the overnight oats, but you can also save extra the golden milk for your favorite lattes, cereal, or simply enjoy by itself!
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Makes 4 (16oz) overnight oats:
The Goods:
For the golden milk:
4 cups water
1/2 cup cashews, soaked in hot water for 15 minutes and drained
3 dates, pitted
1 1/2 tsp tumeric powder
1/2 tsp cinnamon
Pinch of cardamom
Pinch of black pepper
2 tbsp agave
For the mango yogurt mixture:
3 mangos, diced and peeled
3/4 cup unsweetened plain vegan yogurt
1 tsp vanilla extract
1 tsp agave
For the oats:
4 cups gluten free organic rolled oats, divided
2 tbsp shredded coconut flakes, divided
Cinnamon powder, divided
The Method:
Start by making the milk. In high powered blender and add all the golden milk ingredients into it. Blend on high for 1-2 minutes until smooth. The cashews have no outer shell, so there’s no need for straining. Set aside inside the blender or pour into a glass container. (Bai’s Tip: If the milk sits too long in the blender it can stain your blender yellow, so you can quickly transfer the liquid into a separate container until it’s ready to be used.)
Next, toss the diced mango, vegan yogurt, vanilla extract, and agave into a large mixing bowl then mix with a spoon until everything is coated. Set aside.
Grab four clean and dried (16oz) mason jars and pour in one cup of oats into each one. Pour enough golden milk over all the oats for them to be submerged just slightly. Mix with a fork and if needed, add a pinch of milk to all the oats to have them perfectly submerge. Not too much golden milk where the oats are swimming, but not too little that the oats don’t have enough milk to soak up and expand. Let the oats sit for 5 minutes.
Save the extra golden milk in a covered glass jar for your lattes, cereal, or anything else your heart desires.
Now, grab your mango/yogurt mixture and distribute the mixture evenly between all four jars.
Garnish each jar with 1/2 tablespoon of coconut flakes, and a sprinkle of cinnamon. Cap with a lid and store in the fridge for 4+ hours or overnight before enjoying. Best enjoyed extra chilled!
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