*This post is sponsored by The Quaker Oats Company, all opinions are 100% our own
I’m so happy to announce that this year I’m once again a part of The Oat Authority, a great team of bloggers out to help Quaker meet the needs of families’ evolving lifestyles with tips, recipes, and products that provide delicious, wholesome and convenient breakfasts and snacks.
Today we’re kicking things off with our new go-to breakfast for summer (Yay! It’s finally time to start talking about summer!)
Here’s Kristin with the goods…
I don’t know about you, but around here, summer weather makes us start craving tropical flavors.
In fact, it might seem like an surprising combination, but tropical flavors and oatmeal are one of our family’s favorite duos this time of year. Quaker Oats (whether Old Fashioned, Instant or Steel-Cut Oats) are 100 percent whole grain, making them the ideal morning start to help us prepare for the day ahead.
Today I’ve put together for you a chilled overnight oats recipe that’s perfect for summer. It’s creamy, sweet, and will knock your socks off (I swear).
Plus, the Quaker Oats, protein powder and coconut create the perfect combination to help keep everyone fueled until lunch time.
The best part about this recipe is that you make it the night before and breakfast is served upon waking. Easy peasy.
There’s absolutely no cooking involved. The oats soak in a liquid all night long and in the morning you have a hearty, satisfying breakfast.
Never eaten your oats cold? Think of it like cold cereal and milk. You’ll add just enough liquid to soften the oats and make it into a custard-type texture.
Side note: I love layering the ingredients in mason jars- looks so pretty!
Tropical Mango Overnight Oats
(Makes 2 servings)
1 cup Quaker Old Fashioned Oats (You can see in the photo we initially used Quaker Quick 1-Minute Oats. In the end, we found that Old Fashioned Oats are the way to go!)
1 1/2 cup coconut milk (divided)
2 scoops vanilla protein powder
1/2 cup unsweetened coconut flakes
1 mango, diced
In a large mason jar, combine Quaker Oats, vanilla protein powder and coconut milk. I buy full-fat and strain off the ‘milk’ leaving the layer of coconut cream.
Stir until fully combined.
Layer oatmeal (it will be soupy at this point), mango and coconut flakes in two smaller mason jars.
In a large mixing bowl, whip the leftover coconut cream (it has the consistency of butter) with a hand mixer until it holds a peak.
Top each jar of oats with a dollop of whipped coconut cream.
Cover and refrigerate overnight or for 6 hours until set.
This recipe doesn’t have any added sugar. It is sweetened with the fruit.
If you find that your family needs a bit more sweet, add a Tablespoon of honey to the oats.
That’s it! Enjoy and stay tuned for more great oat-inspired recipes to come.
More Quaker Oats Recipes from MPMK
Need help feeding your toddler?
Sign up for our newsletter to get a handy stick-it-your-fridge list of our favorite meals for toddlers and a link to all of the recipes!