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Mango and Kiwi Coconut Overnight Oats

from the Tropical Breakfast Plan | Granola and Oats | 4 Meals | 2 Portions Each
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Get 50% off your first box & free treats for 2 months!
Calories
: 
776 kcal
Protein
: 
13.3g protein
Total
: 
5 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Oats
  • Cereals containing gluten
  • Milk
  • Nuts
  • Soya
  • Cashew nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Mango

1 unit(s)

Kiwi

120 grams

Instant Oats

(Contains: Cereals containing gluten, Oats May contain traces of: Cereals containing gluten, Milk, Nuts, Soya, Cashew nuts)

400 milliliter(s)

Coconut Milk

Not included in your delivery

2 tsp

Sugar

200 milliliter(s)

Water

Energy (kJ)3247 kJ
Energy (kcal)776 kcal
Fat46.5 g
of which saturates35.3 g
Carbohydrate77.1 g
of which sugars37.6 g
Dietary Fibre10.8 g
Protein13.3 g
Salt0.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Zester
•Chopping Board
•Large Bowl
•Knife

Cooking Steps

1

a) In a large bowl, mix 2 packets of instant oats with 1 tin of coconut milk, 2 tsp sugar and 200ml cold water, then cover and refrigerate overnight.

b) When you're ready to eat, peel 1 mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).

c) Peel 1 kiwi, then thinly slice.

d) Divide the coconut overnight oats between 2 serving bowls. Arrange the mango over half the oats, then lay the kiwi slices along the side of the mango to finish.

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