# What You'll Need:
→ Base
01 - 1 cup rolled oats, gluten-free certified
02 - 1 cup unsweetened coconut milk
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 - 1 pinch sea 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 roasted almonds, chopped
# How-To Steps:
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 container and refrigerate for at least 6 to 8 hours, or overnight, until the mixture achieves a creamy, thickened consistency.
03 - Using a fork, mash 1/2 cup fresh or thawed mango with lime juice until slightly chunky, creating a textured puree consistency.
04 - Heat a dry skillet over medium heat. Add shredded coconut and toast while stirring frequently for 2 to 3 minutes until golden and fragrant. Transfer to a cool surface and combine with chopped almonds if desired.
05 - Divide the overnight oat mixture equally between two serving jars or glasses. Layer half the oat mixture in each vessel, then distribute mango puree evenly, and top with remaining oat mixture.
06 - Generously sprinkle the toasted coconut crunch mixture over each jar before serving.
