# What You Need:
→ Base
01 - 1 cup rolled oats, gluten-free certified
02 - 1 cup unsweetened coconut milk
03 - 1/2 cup fresh mango, diced
04 - 1 tablespoon maple syrup
05 - 2 tablespoons chia seeds
06 - 1/2 teaspoon vanilla extract
07 - Pinch of salt
→ Mango Layer
08 - 1/2 cup fresh mango, diced
09 - 1 teaspoon lime juice
→ Toasted Coconut Crunch
10 - 1/4 cup unsweetened shredded coconut
11 - 1 tablespoon roasted almonds, chopped
# Steps:
01 - In a medium bowl or large jar, combine rolled oats, coconut milk, 1/2 cup diced mango, maple syrup, chia seeds, vanilla extract, and salt. Stir thoroughly until all ingredients are evenly incorporated.
02 - Cover the jar or bowl with a lid or plastic wrap and refrigerate for at least 6 to 8 hours, preferably overnight, until the oats have thickened and achieved a creamy consistency.
03 - In a separate small bowl, combine 1/2 cup diced fresh mango with lime juice. Using a fork, mash the mango until slightly chunky, maintaining some texture.
04 - Heat a dry skillet over medium heat. Add shredded coconut and toast, stirring frequently, for 2 to 3 minutes until golden and fragrant. Transfer to a plate and allow to cool completely. Stir in chopped roasted almonds if desired.
05 - Stir the chilled overnight oat mixture to loosen and recombine. Divide half the oat mixture between two serving jars or glasses. Layer a spoonful of mango puree on top, then distribute the remaining oat mixture.
06 - Generously top each jar with toasted coconut crunch mixture. Serve immediately at room temperature or chilled, depending on preference.
