4 Serving
Breakfast
Mango Overnight Oats
with Macadamia Nuts
SERVINGS
4
PREP & COOK TIME
5 min
CALORIES
370
FAT
11g
CARBOHYDRATES
64g
PROTEIN
7g
Get Recipes Delivered
INGREDIENTS
- 2 cups gluten-free rolled oats
- 2 tbsp maple syrup
- 2 cups non-dairy milk (not included)
- 1 tsp ground cinnamon
- 1 mango, peeled and diced
- 3 tbsp apricot preserves
- ¼ cup macadamia nuts, roughly chopped
- Non-dairy milk*
- Salt*
- *Not included
- For full ingredient list, see Nutrition.
Allergens: tree nut (macadamia)
SERVINGS
4
PREP & COOK TIME
5 min
CALORIES
370
FAT
11g
CARBOHYDRATES
64g
PROTEIN
7g
Get Recipes Delivered
INSTRUCTIONS
1
Prepare the overnight oats
Add oats, maple syrup, non-dairy milk, cinnamon, and a pinch of salt to a large bowl or container with a lid and stir. Cover and refrigerate oats overnight or for at least 8 hours.
2
Serve
Add mango and apricot preserves to a small bowl and mix until the mango is well coated. Divide the overnight oats between 4 serving dishes. Top with mango-apricot mixture and macadamia nuts.
SIMILAR RECIPES
SOLD OUT
4 Serving
Breakfast
LEMON POPPY OVERNIGHT OATS with Dried Blueberries & Almonds
5 Mins
/
340 Calories
SOLD OUT
4 Serving
Breakfast
MATCHA OVERNIGHT OATS with Pecans & Vanilla Yogurt
5 Mins
/
370 Calories
SOLD OUT
4 Serving
Breakfast
CARDAMOM OVERNIGHT OATS with Plums & Fig Preserves
5 Mins
/
320 Calories
SOLD OUT
4 Serving
Breakfast
PEACH MELBA OVERNIGHT OATS with Strawberry Jam & Almonds
5 Mins
/
330 Calories
SOLD OUT
4 Serving
Breakfast
ALMOND BUTTER OVERNIGHT OATS with Pear & Pumpkin Seeds
5 Mins
/
360 Calories
SOLD OUT
4 Serving
Breakfast
CARROT CAKE OVERNIGHT OATS with Candied Ginger & Walnuts
10 Mins
/
380 Calories
