A creamy, fruity, no refined sugar, plant-based breakfast — topped with a chocolate shell.

Serves: 3
Prep time: 15 mins
Cook time: 4 hrs or overnight

Ingredients

Mango Layer:
350 g Mango (fresh or frozen)
15 g Maple syrup

Blended Oats:
100 g Rolled oats
30 g Chia seeds
35 g Maple syrup
350 g Almond milk
150 g Plant-based yoghurt
Pinch of sea salt (optional)

Chocolate Shell:
120 g House of Chocolate Coconut Mylk Mango White Chocolate
1 tsp Coconut oil

Method

1. Prepare the Mango Purée:

Blend the mango and maple syrup until smooth. Set aside 140 g of the purée for topping.

2.Blend the Oat Mixture:

To the remaining mango purée, add oats, chia seeds, maple syrup, almond milk, yoghurt, and sea salt. Blend until creamy.

3.Assemble the Jars:

Divide the oat mixture evenly into 3 jars, then spoon the reserved mango purée on top.

4. Make the Chocolate Shell:

Melt the chocolate and coconut oil over a double boiler or a heatproof bowl set over simmering water, stirring until smooth.

5.Top and Chill:

Pour the melted chocolate over each jar to form a thin shell. Cover and refrigerate for at least 4 hours or overnight.

6.Serve:

Crack the chocolate shell and enjoy your creamy mango overnight oats in the morning!