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Tropical Overnight Oats

Tropical Overnight Oats

from the Granola Yoghurt and Oats Breakfast Selection | Serves 2
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
549 kcal
Protein
: 
10.8g protein
Total
: 
10 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

120 grams

Instant Oats

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

200 milliliter(s)

Coconut Milk

1 unit(s)

Mango

1 unit(s)

Lime

Not included in your delivery

2 tsp

Sugar

200 milliliter(s)

Water

Energy (kJ)2298 kJ
Energy (kcal)549 kcal
Fat27.5 g
of which saturates20.4 g
Carbohydrate65 g
of which sugars30.7 g
Dietary Fibre10.6 g
Protein10.8 g
Salt0.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Large Bowl
•Spoon
•Peeler
•Knife
•Juicer

Instructions

1

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

b) When you're ready to eat, peel the 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). Pop the mango into another large bowl.

c) Zest and juice one lime into the bowl of mango. Add another 1 tsp of sugar, then stir to combine. 

c) Divide the coconut overnight oats between your bowls and top with the zesty mango mixture. Enjoy!

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