Creamy, tropical overnight oats with a sticky mango base, earthy matcha yogurt, juicy fruit, and warm toasted coconut. Makes 1 generous serving.
Ingredients
Mango sticky oats
- ½ cup (45–50 g) rolled oats
- ½ cup (120 g) mango purée
- 3–4 tbsp barista coconut milk, plus a splash if needed
- Pinch of salt
- 1 tsp maple syrup or honey, optional
Matcha yogurt
- ⅓ cup (80–100 g) Greek yogurt
- ½–1 tsp matcha powder
- 1 tsp maple syrup or honey, optional
To finish
- ½ ripe mango, tenderly diced into small cubes
- 1 passion fruit
- 2 tbsp coconut flakes
- Extra matcha for dusting, optional
Method
- Make the sticky oats the night before. Stir the oats, mango purée, coconut milk, salt, and optional sweetener together. You want the mixture quite thick rather than runny. Cover and refrigerate overnight. The oats will absorb the mango and coconut milk and become soft, dense, and sticky.
- Make the matcha yogurt. Sift the matcha into the Greek yogurt and stir thoroughly until smooth and pale green, adding a little sweetener if you like. For a looser, silkier yogurt, stir in a tiny splash of coconut milk.
- Toast the coconut. Add the coconut flakes to a dry frying pan over medium-low heat. Toss frequently for 2–3 minutes until fragrant and lightly golden. Take them out of the pan immediately so they don’t burn.
- Plate. Spoon the cold mango sticky oats into a shallow bowl and add a generous dollop of matcha yogurt alongside or over the top. Arrange the ½ mango, delicately diced, over the oats. Spoon over the fresh passion-fruit pulp and finish with the warm toasted coconut flakes.