Overnight Oats Recipe

In a medium bowl or jar, combine the rolled oats, chia seeds, almond milk, Greek or coconut yogurt, maple syrup, vanilla extract and a pinch of salt. Stir until evenly combined. If the mixture seems too thick, stir in up to 2 tablespoons extra milk.

Cover the bowl or seal the jar and refrigerate at least 6 hours or overnight (8–12 hours is ideal) to allow oats and chia to soften and thicken.

While oats chill (or just before serving), mix the peanut butter with 1 teaspoon almond milk to loosen it into a spreadable but still thick consistency. Taste and add 1 teaspoon honey or maple syrup if you prefer sweeter peanut butter.

Reserve the peanut butter mixture in a small covered container in the fridge until ready to assemble.

Preheat a grill pan or skillet over medium-high heat. Peel the mango and cut the flesh away from the pit into thick slices or wedges.

Brush each mango slice lightly with 1/2 teaspoon coconut oil. Place slices on the hot grill pan and cook 1–2 minutes per side until you see grill marks and the fruit is slightly softened but still holds shape.

Remove mango from heat and toss gently with 1/2 teaspoon lime juice. Let cool to room temperature (you can refrigerate briefly if you prefer chilled mango).

Line a small plate with parchment paper. In a small nonstick skillet over medium heat, combine the sugar and water and heat until the sugar dissolves and begins to bubble (about 1 minute).

Add the raw almonds and stir constantly so the sugar coats the nuts. Continue stirring 1–2 minutes until the sugar caramelizes and the almonds are glossy and lightly browned. Immediately transfer the almonds to the parchment-lined plate to cool and separate.

While the candied almonds cool, toast the shredded coconut in the same dry skillet over medium heat, stirring constantly, until golden and fragrant, about 2–3 minutes. Remove from heat and cool.

Roughly chop the cooled candied almonds and combine with the toasted coconut and 1/8 teaspoon sea salt. Set aside.

When the overnight oats are chilled and ready, give them a quick stir. Spoon half of the oats into two serving jars or bowls (about 1/2 cup oats mixture per serving).

Add a layer (about 1 1/2 tablespoons) of the loosened peanut butter on top of the oats, then divide the remaining oats over the peanut butter layer.

Arrange the grilled mango slices on top of the oats. Scatter the candied almond and toasted coconut mixture evenly over the mango.

Drizzle each serving with a half tablespoon of almond butter (microwave 5–8 seconds if needed to thin), and finish with a tiny pinch of flaky sea salt if using.

Serve chilled. Leftover assembled oats (without the candied almonds) will keep covered in the refrigerator up to 2 days; add crunchy topping just before eating.