Last year, we had to wait until May for the weather to hit 70F. According to the forecast, we are expected to hit it today – March 9th! It’s not even Spring yet. This kind of weather had me in the mood for something tropical for breakfast.
I’ve been on a breakfast meal prep binge since it seems to only get eaten before 10 am if I make it ahead of time with a newborn. Not only does this recipe take 2 minutes to put together, it is made without added sugar, naturally gluten free, vegan, a good source of heart healthy fats, calcium and fiber as well as easy to bring with you on the go. I made mine in a mason jar but you can over course make yours in a bowl as well.
By swapping regular skim milk for Silk Unsweetened Vanilla Cashewmilk in this recipe, you save 65 calories! I find the vanilla flavor adds enough sweetness combined with the mango and coconut that you don’t miss any added sugar. Using the Cashewmilk also is creamier which allows you to avoid adding yogurt to get a muesli-like breakfast. You can find a store near you that carries Silk Cashewmilk here.
Between my morning latte and this, using a dairy free milk saves 130 calories right off the bat. Literally every ingredient in this recipe is chock full of nutrients and has a purpose for breastfeeding and pregnant mommas.
Tropical Chia Overnight Oats
Serves 1 Prep Time: 2 minute Total Time: 1+ hours
- 1/2 cup Old Fashioned Oats
- 1 tbsp Chia seeds
- 1 tbsp Unsweetened shredded coconut
- 1/4 -1/2 cup sliced mango (I used frozen organic mango)
- 1 cup Silk Unsweetened Vanilla Cashewmilk
Combine all ingredients in a mason jar, adding the milk last.
Shake well so that the chia seeds are not all stuck together at the bottom.
Put in the refrigerator and let sit for at least an hour. I put mine in the refrigerator overnight, hence the name. Enjoy!
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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.