Make-Ahead Mango Coconut Protein Oats
15min
0min
6
489
Free account. Otto builds a week around this recipe, with the shopping list done.
Chef's Note
If you find the oats are too thick after soaking overnight, simply stir in an extra splash of coconut milk or water right before eating to reach your preferred consistency. For an extra layer of flavor, you can lightly toast the shredded coconut in a dry pan for 2 minutes before adding it to the oats!
Tags
Ingredients
4 cups dry rolled oats
2 cups vanilla protein powder
3 whole fresh mangoes
3/4 cup unsweetened shredded coconut
5 cups unsweetened coconut milk beverage
Instructions
- 1
Wash, peel, and slice 3 whole fresh mangoes around their flat center pits. Dice the fruit flesh into bite-sized cubes and set aside.
- 2
In a large mixing bowl, combine 4 cups of dry rolled oats, 2 cups of vanilla protein powder, and 3/4 cup of unsweetened shredded coconut. Whisk the dry ingredients together thoroughly to ensure the protein powder is evenly distributed.
- 3
Pour 5 cups of unsweetened coconut milk beverage into the bowl with the dry mixture. Stir vigorously with a large spoon or spatula until all the protein powder is completely dissolved and no dry pockets remain.
- 4
Gently fold in the diced fresh mangoes, distributing them evenly throughout the oat mixture.
- 5
Divide the mixture evenly among 6 individual sealable jars or meal-prep containers.
- 6
Secure the lids on the containers and place them in the refrigerator for at least 4 hours, or ideally overnight, to allow the oats to fully absorb the liquid and soften before consuming.
Nutrition Information (per serving)
489
34g
59g
15g
Reviews (0)
No reviews yet
Be the first to review this recipe!