Mango, Ginger, Cardamom Overnight Oats
![photo by Izy Hossack](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/53/72/09/7yPsnzbKS6MBZRW3ePKT_untitled-6526.jpg)
photo by Izy Hossack
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![photo by Izy Hossack](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/53/72/09/vTW3MsjRRM20NKGRv1ho_untitled-6517.jpg)
![photo by Izy Hossack](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/submissions/recipe/2001201872/6KcQQj6jR4af1d1K0xYF_untitled-6515.jpg)
- Ready In:
- 5mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 2⁄3 cup old fashioned oats
- 2⁄3 cup milk, of choice (cow’s, almond, soy, rice…)
- 1 lime, zest of
- 1⁄2 teaspoon finely grated fresh ginger
- 1⁄4 teaspoon ground green cardamoms
- 1 mango
- 2 tablespoons toasted flaked coconut
- yoghurt, to serve
directions
- In a medium bowl, mix the oats, milk, lime zest, ginger and cardamom.
- Divide between two bowls or mason jars and store in the fridge overnight.
- Peel the mango, cut the flesh off of the pit and slice the flesh thinly. Keep in the fridge overnight.
- In the morning, top the oats with the mango, flaked coconut and yoghurt. Serve.
RECIPE SUBMITTED BY
Izy Hossack
United Kingdom
www.topwithcinnamon.com
Food blogger & cookbook author ('The Savvy Cook' and 'Top with Cinnamon')