Cardamom and Vanilla Infused Overnight Oats with Ginger-Macerated Mango

Prepare the aromatic infusion: Place 2 green cardamom pods on a cutting board and crush lightly with the side of a knife to expose the seeds. Slice 0.25 vanilla bean pod lengthwise and scrape out the seeds.

In a small saucepan or microwave-safe bowl, combine 180ml unsweetened soy milk with the cardamom pods, vanilla seeds, and the empty vanilla pod. Heat gently until just steaming (do not boil), then remove from heat and let steep for 5 minutes. Strain the milk through a fine-mesh sieve into a clean jar and discard the solids.

To the warm infused soy milk, whisk in 18g soy protein isolate powder until completely smooth. Add 30g rolled oats, 6g chia seeds, 0.25 tsp ground cinnamon, and a tiny pinch of salt. Stir well to combine, cover the jar, and refrigerate for at least 4 hours or overnight.

Prepare the mango component: Peel the fresh mango and dice 50g of the flesh into 1/4-inch cubes. Grate 0.5 inch of fresh ginger using a microplane. In a small bowl, toss the mango with the grated ginger, 0.5 tsp agave nectar, and the juice and zest of 0.5 lime. Cover and refrigerate overnight to allow the flavors to macerate.

Create the toasted crunch: In a small dry skillet over medium-low heat, add 1 tsp sliced almonds, 1 tsp pepitas, and 1 tsp coconut flakes. Toast for 2-3 minutes, tossing constantly, until the coconut is golden brown and the nuts are fragrant. Remove from the pan immediately and store at room temperature in an airtight container.

In the morning, give the oats a vigorous stir. If the consistency is too thick, add a splash of water or extra soy milk. Top the oats with the macerated mango mixture, including any juices from the bowl.

Garnish the dish with the toasted nut and coconut mixture, 0.5 tsp hemp hearts, 3 fresh mint leaves (torn or julienned), and 2 edible violas for a restaurant-quality presentation.