Overnight Oats (chilled) Recipe

Mix oat base

In a medium bowl or a 24–32 oz jar, combine 1 cup rolled oats, 1 cup milk, 1/2 cup Greek yogurt, 2 tbsp almond butter, 1 tbsp maple syrup, 1 tsp chia seeds, 1/2 tsp vanilla extract and 1/8 tsp salt. Whisk or stir vigorously until the almond butter is mostly incorporated and there are no large clumps.

Cover the bowl or seal the jar and refrigerate at least 6 hours or overnight (8–10 hours recommended) to allow oats and chia to soften and thicken. Stir once before serving to redistribute any settled liquid.

About 10–15 minutes before serving, preheat a grill pan or outdoor grill to medium-high heat (about 375–400°F / 190–205°C). Lightly brush the mango slices with 1/2 tsp coconut oil and toss with 1 tsp lime juice.

Place mango slices on the hot grill or grill pan. Cook 1–2 minutes per side until you see grill marks and the mango softens slightly but still holds shape. Remove and let cool a few minutes; if desired, slice or dice into bite-sized pieces.

While the grill heats (or up to 30 minutes before serving), make candied almonds. In a small nonstick skillet over medium heat combine 1 tsp granulated sugar and 1/2 tsp water; stir until sugar dissolves and starts to simmer.

Add 1/4 cup whole raw almonds to the pan and stir constantly so the sugar coats the nuts. Continue cooking 2–3 minutes until the sugar crystallizes and then re-melts into a glossy coating on the almonds. Add a pinch (1/8 tsp) of salt, stir to combine, then transfer almonds to a sheet of parchment to cool and separate. Break into smaller pieces once set.

Assemble each serving (recipe yields two portions): divide chilled overnight oats between two bowls or jars.

Top each portion with half of the grilled mango pieces, sprinkle with 1 tbsp shredded coconut (adjust per portion from the 2 tbsp total), and scatter the candied almonds evenly (about half of the 1/4 cup total per serving).

Drizzle about 1/2 tsp of extra almond butter over each portion (warm slightly to thin if needed), finish with a little lime zest and a tiny pinch of flaky sea salt if using.

Serve chilled. Leftovers: keep covered in the refrigerator up to 2 days; add grilled mango just before eating for best texture.