Prep time: 10 minutes | Chill time: 6 hours (or overnight) | Servings: 2 jars

Ingredients

The Oat Base:

  • 1 cup Rolled oats (old-fashioned work best for texture)

  • 1 cup Unsweetened coconut milk (canned for richness, or carton for lighter calories)

  • 1/2 cup Greek yogurt (plain or vanilla)

  • 1 tbsp Chia seeds (helps thicken the mixture)

  • 1-2 tbsp Maple syrup or honey (adjust to your sweetness preference)

  • 1/2 tsp Vanilla extract

  • A pinch of salt

The Layers & Topping:

  • 1 large Ripe mango, diced into cubes

  • 1 tsp Toasted sesame seeds or “Everything Bagel” seasoning (as seen in the photo for a savory-sweet contrast)

  • Optional: A squeeze of lime juice over the mango for brightness

Instructions

  1. Mix the Base: In a medium bowl, whisk together the coconut milk, yogurt, maple syrup, vanilla, and salt until smooth.

  2. Add Grains: Fold in the rolled oats and chia seeds. Stir well to ensure all the oats are submerged.

  3. The First Layer: Spoon about 1/3 of the oat mixture into the bottom of two glass jars.

  4. The Fruit Middle: Add a generous layer of diced mango on top of the oats.

  5. Finish Layering: Top with the remaining oat mixture, leaving a little room at the top of the jar.

  6. Chill: Seal the jars and place them in the refrigerator for at least 6 hours, though overnight is ideal for the creamiest texture.

  7. Serve: Right before eating, add the final fresh mango cubes on top and sprinkle with the sesame seeds or seed mix.

Pro Tips for Success

  • Texture Check: If the oats are too thick the next morning, stir in a splash of extra coconut milk to loosen them up.

  • Mango Hack: To get those perfect cubes like the photo, slice the mango “cheeks” off the pit, score them in a grid pattern without cutting the skin, and scoop them out with a spoon.

  • Storage: These stay fresh and delicious in the fridge for up to 4 days, making them excellent for meal prep.