Ginger Mango Muesli

The perfect overnight oats for a summer morning (or any morning).

I love the treat of ripe mangoes in the summer. They feel decadent. Paired with the creaminess of muesli (overnight oats) and the sharp spice of ginger, this simple breakfast really hits the spot.

Want a bit more flair? Doctor it up with some cocoa powder (I especially love it with the special Black Onyx variety) or cacao nibs and a few drizzles of almond butter.

• 1 cup rolled oats

• 1+ cup soy milk (or plant-based milk of choice)

• 1 ripe mango

• 2 T. flax meal

• knob of fresh ginger, grated (preferably on a microplane)

• a few pinches of salt

• optional: almond butter

• optional: cacao nibs or Black Onyx cocoa powder

Ingredients

Ginger Mango Muesli

1. The night before, combine the oats and milk in a wide mouth mason jar (pint) or bowl and cover. Make sure there is enough milk to fully cover the oats. Refrigerate overnight.

2. Morning of, wash and prep the mango. (I like to use a Y-peeler to remove the skin before slicing off the flesh from the pit and cutting that into a medium-to-large dice.)

3. Distribute the muesli (oat and milk mixture) into two bowls. Grate the ginger and add to the bowls with a pinch of salt and 1 T. of flax meal to each. Add more milk as needed for desired consistency.

4. Top bowls with mango and any optional additions such as almond butter, chopped walnuts, cacao nibs, or super special Black Onyx cocoa powder (available at some specialty spice shops and online).

Serves 2

Instructions

Last updated: August 8, 2024