# What You'll Need:
→ Base
01 - 1 cup rolled oats, gluten-free certified if desired
02 - 1 cup unsweetened coconut milk, shaken
03 - 1/2 cup fresh or thawed frozen mango, diced
04 - 1 tablespoon maple syrup
05 - 2 tablespoons chia seeds
06 - 1/2 teaspoon vanilla extract
07 - Pinch of salt
→ Mango Layer
08 - 1/2 cup fresh or thawed frozen mango, diced
09 - 1 teaspoon fresh lime juice
→ Toasted Coconut Crunch
10 - 1/4 cup unsweetened shredded coconut
11 - 1 tablespoon chopped roasted almonds, optional
# How To Make It:
01 - In a medium mixing bowl or large jar, combine oats, coconut milk, 1/2 cup diced mango, maple syrup, chia seeds, vanilla extract, and salt. Stir thoroughly until all ingredients are evenly distributed.
02 - Cover the mixture and refrigerate for at least 6 to 8 hours, or overnight, until the oats absorb the liquid and develop a creamy consistency.
03 - In a separate bowl, mash 1/2 cup diced mango with lime juice using a fork until the mixture reaches a slightly chunky consistency.
04 - Heat a dry skillet over medium heat. Add shredded coconut and toast while stirring frequently for 2 to 3 minutes until the coconut becomes golden brown and fragrant. Transfer to a plate and cool completely. Combine with chopped almonds if using.
05 - Stir the chilled oat mixture to combine. Divide half of the overnight oats between two serving jars or glasses. Layer with a spoonful of mango puree, then top with the remaining oats mixture.
06 - Top each jar generously with the toasted coconut crunch mixture and serve immediately.
