HOW DO YOU MAKE OVERNIGHT OATS?
In the making of overnight oats, it’s a breeze. Instead of boiling oats in water, leave them overnight in the fridge, giving them a wonderful smooth and soft texture. However, letting them sit in water would be boring, which is not how we do things here. Instead, I prefer to kill two birds in one fell swoop. I also like to soak my oatmeal in yogurt.
Since the oats absorb water in the yogurt, it miraculously transforms into a thick Greek yogurt. Include a few fun additions, such as nuts or fruit, and you’ll have a perfectly complete breakfast that requires nothing to do. Throw everything in a Jar (or any other container) and return the following day. That’s it.
WHAT MAKES THEM “TROPICAL”?
I’ve combined mango, pineapple, bananas, and coconut shredded to make this tropical version of overnight oats. I prefer plain yogurt since it’s my preferred flavor, but you can choose vanilla if you like things sweeter. I discovered that I had all the required sweetness between the mango and the banana. It’s the same with coconut. I paid a bit more for unsweetened coconut shards; however, if all you have is regular sweetened coconut used in baking, then add it. The result will get a little sweeter.
HOW LONG DO THEY STAY GOOD?
These can be kept in the refrigerator for up to a week. Overnight yogurt Parfaits at room temperature for four to five days.
TIPS FOR DICING MANGOES
If you’re looking for help cutting a mango, watch this video tutorial on thekitchn.com. It is also possible to find mango dice within the frozen section. It’s as simple as putting the frozen cubes in the jar, and they’ll melt while the oats sit for a few hours. Additionally, I came across this fantastic method of peeling mangos using the help of a cup the other day, and it shocked me. I’ve done this a few times, and it’s working very well, though it’s best when mangoes are super ripe.
INGREDIENTS
1 cup of rolled oats ($0.17)
1 1/3 cup yogurt* ($0.66)
Two bananas ($0.43)
1 20oz. can pineapple chunks infused with juice ($1.37)
One mango ($1.00)
4 Tbsp of coconut shredded ($0.33)
INSTRUCTIONS
Add 1/4 cup rolled oatmeal in the top of 4 12 oz. mason jars or another container of the exact dimensions. Put 13 cups of yogurt to the oats in each mason jar.
Peel and slice the bananas, rinse the juice from the pineapple (the liquid can be kept to make smoothies), and cut the mango. Split the banana slices, pineapple chunks, and mango into four containers. Playing the bananas on top of the pineapple and yogurt can help stop the banana from turning brown. Then, top each jar with one tablespoon of coconut shredded.
Keep the jars in the fridge for several hours to soften and soak the oats. Use a spoon to stir the ingredients inside the pot before eating. The parfaits can be kept in the fridge for up to 5 days.
