Tropical Overnight Oats
I’d much rather give up an extra hour of sleep than go without a nutritious and leisurely meal in the morning. Starting the day on the right foot demands a breakfast that won’t weigh me down but a meal that will get me through to lunch. Most importantly though, breakfast must taste good. A breakfast loaded with fat, salt or sugar leaves my palate jaded, and tempts me to drink too many cups of coffee, always a recipe for disaster.
I’m not a cereal out of the box person, I never have been. It’s lack of flavour and the abundance of additives drive me to prepare my own muesli recipe and to mix up my breakfast choices on a daily basis. I enjoy Bircher style muesli though, simple to prepare ahead as all it really needs is soaking time. Food intolerances and my own personal climate change have forced me to re-evaluate Dr Bircher’s delicious recipe and adapt it to suit both.
It was a quick and delicious breakfast and just the beginning of many variations on a theme,
Tropical Overnight Oats
1 1/2 cups organic gluten free oats
300 mls coconut water
1 tablespoon coconut sugar
zest of 1 lime, very finely grated
1 tablespoon glace ginger, very finely chopped
1 large ripe mango
Coconut yoghurt for serving
Black sesame seeds
Lime zest julienne
Combine the oats, coconut water, coconut sugar, lime zest and glace ginger.
Cover and refrigerate overnight.
to serve:
Peel and slice the mango.
Layer the soaked oats in a glass with mango pieces.
Top with a generous dollop of coconut yoghurt, a few shreds of lime zest and a sprinkle of black sesame seeds.
Serves 4
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29 comments on “Tropical Overnight Oats”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
This looks delicious Sandra… Definitely on my breakfast to-do list!
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It’s a nice summery alternative to the usual offerings with oats Erin, enjoy..
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wow, amazing. What a brekky. Now that magoes are coming in, this could be a lovely thing to have even down here in cold old Melbourne. As I have a problem with coconut products, I am thinking of ways to keep the tropical feel [ mango, lime, sesame) with other soaking flavours. Pineapple juice or would that be too overpowering? Also are sesame seeds toasted? This post is making me look forward to my next healthy breakfast!
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I totally agree about having a good breakfast to set you up for the day. I am finding it especially important here in Greece where lunch is around 2:00pm and we breakfast somewhere between 6:00 and 6:30 in the morning. I normally dislike the dry stuff out of a box, yet this Bircher style muesli intrigues me. I’ve been seeing numerous versions of it, but I like your coconut milk version with lots of tropical tastes and those fresh mangos.
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I really enjoy traditional homemade Bircher muesli but this version is a delicious change. Coconut milk would be very rich Deb, coconut water, the liquid from the middle of the nut is much, much lighter and super nutritious. We’re really enjoying mango season, there are so many ways to use it
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I think that given my location that watered down yoghurt or even fresh squeezed orange juice might be a better alternative. I do envy you the mangos. A fantastic fruit!
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Looks incredible. I have tried overnight steel cut oats several times and have yet to find something that is quite right. This looks like a good alternative, especially in the warmer months. Loving the tropical flavors. I have used coconut milk beverage ( here it comes in a box but isn’t as heavy as actual coconut milk ) in steel cut oats and love it paired with blueberries. I’ll keep this recipe in mind when it warms up again.
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And I’ll try the blueberries, thanks..
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This looks delicious. I love the idea of the ginger. At the risk of being accused of flagrant self promotion, have a look at this post on the topic of our regular breakfast http://conorbofin.com/2013/01/03/over-half-a-ton-of-muesli/.
Best,
Conor
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Thanks Conor, we love the ginger in overnight oats, however, it’s addition to your “Great Aussie Muesli” might unbalance the 19yr old regularity run.
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Not being a fan of glace fruit, I’d be leaving out the glace ginger. Otherwise it sounds lovely.
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Truly Mary, the ginger adds a delicious tang, and if you chop it finely you hardly know there is glace fruit in there. I suggest you use some other form of sweetened ginger instead, perhaps even just the syrup from preserved ginger, it really does make the dish
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Thanks Sandra, I’ll give it a go.
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This is the type of breakfast I love. Great idea to soak it overnight. I never have time in the morning to put something together before leaving for the day. And I really like how your are using coconuts. So many uses and such healthy choices. Adorable little photograph at the top of your blog. 🙂
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Thanks Seana As much as I enjoy leisurely breakfasts in reality they are not the norm so having something delicious ready to go makes a lot of sense.
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Fantastic brekky combo going on here Sandra. Glace ginger would add a super zing. You have the tropical theme going on, well suited to your new surroundings.
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Brissy really has changed the way we eat. I just wish I had more time to play in the kitchen…
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Love these tropical flavours Sandra – so excited that mangos are once again making their way south for the summer. What a great way to start the day.
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Oh and love your little picture up the top of the bread makers(?) So sweet!
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Thanks Margot it was time for an update. They were making pizza dough, a long time ago now..
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I’m glad to see mangoes back in season too, there are so many delicious ways to use them, breakfast is just the beginning..
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Wonderful flavors here, Sandra. I only discovered the taste of mango recently, as I can now find organic mangoes from Spain at the store (I used to only be able to find non-organic mangoes from half-way around the world before then). It is quite a delightful fruit, I love its unique taste and pleasant texture. This sounds like quite a treat for breakfast!
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I’m glad that you have found the delicious flavour of mango Darya they are the flavour of summer in northern Australia.
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Thanks for the recipe, I’m off to buy some coconut water ( I have coconut milk but that might be too rich)….this sounds like a great twist on Bircher muesli 😀
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Thanks Sue, yes I agree that coconut milk would make the oats too rich..
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Looks and sounds great, Sandra. What is coconut yogurt?
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Thanks Stefan, it’s a delicious breakfast. Coconut yoghurt is thickened coconut milk innoculated with lactobacillus to produce a dairy free yoghurt. It’s widely available here but you’ll find a recipe online if you feel inspired to make your own.
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I may have to, because I doubt it is available here. Does it taste like coconut?
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Yes, same flavour as coconut milk/cream with a slight tang
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