Tropical Overnight
Oats Recipe

Mango, coconut milk and passionfruit overnight oats, yeah boi, it’s like a little bowl of sunshine, easy to make and vegan too

You know how, when you’re an ex pat, there are certain foods you really crave – TimTams for the Aussies, Marmite for Brits – apparently the Irish equivalents are Taytos, Barry’s Tea and Flahavan’s porridge oats. Now I love porridge, but until I was invited to Ireland earlier this year to visit the family run Flahavan’s mill in County Waterford, I didn’t know you could tell any difference between brands.

tropical overnight oats

Overnight oats, fit!

Tuns out you can. Ireland’s climate is particularly suited to growing oats and Flahavans uses oats grown, harvested and milled in the country. They taste really creamy even when you’re a weirdo like me who likes your porridge made with water. I think I fell a little bit in love with the family as well. Mary Flahavan invited us over to the family home for oat bread, tea and biscuits,

tropical porridge

Serve warm by cooking the oats, dried mango, water and coconut milk together and topping with fruit

Anyway, now the weather’s finally starting to get a bit warmer I’ve jacked the porridge in for smoothies and overnight oats. This is one of my favourite recipes. I have it hot in winter but it’s really easy now the weather’s warmer to make it the night before, let the oats soak up the liquid and eat it straight from the fridge the next day.

Tropical Overnight Oats Recipe
Recipe type: Breakfast
Cuisine: Vegan
Mango, coconut milk and passionfruit give these easy overnight oats a taste of the tropics. Serves two.
  • 80g Flahavans Organic Porridge Oats
  • 110ml coconut milk
  • 110ml water
  • Handful of dried mango pieces
  • 1 x small/medium mango cut into chunks
  • 2 x passionfruit
  1. Place dry oats in a bowl.
  2. Mix the coconut milk and water together (you can use more coconut milk, less water if you prefer your oats creamier and vice versa) and stir into oats.
  3. Snip the dried mango into smaller pieces using scissors and stir into oats so they're distributed evenly. Keep a couple of pieces for topping tomorrow.
  4. Using tupperware, a kilner jar or glasses (this recipe makes enough for two so you may want two vessels), layer the mango chunks and passion fruit with the oats. Save a bit of fruit for topping. Place in the fridge overnight.
  5. In the morning, remove, top with extra fruit and dried mango, eat. Simples.
I usually put this in the jug from my Nutribullet as it has a non-leak lid so is great for carrying in your bag. Yes, I know how that makes me sound.

If you want to serve this warm, cook the oats and dried mango with the coconut milk and water then top with fruit and a drizzle of coconut milk.

Thanks to Flahavan’s for hosting us in Ireland

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