Fermented Mango Overnight Oats
Fermented Mango Overnight Oats
Prep
10mins
Total
30mins
Servings
1
Ingredients
3
Level
Easy
Prep
10mins
Total
30mins
Servings
1
Ingredients
3
Level
Easy
Recipe by:Sara Binde
Fermented Mango Overnight Oats
Prep:10minsTotal:30minsServes:1
Ingredients
Directions
  1. Remove the flesh of the mango from the skin and pit.
  2. Dice the mango into bite-sized pieces and place in a ceramic or glass jar or bowl. In a separate bowl mix together the oats, yogurt and water.
  3. Layer the oats mixture on top of the mango and lightly cover with a cloth, stocking or cheesecloth.
  4. Place the oats in a location at room temperature where they will not be disturbed overnight.
  5. Enjoy your oats in the morning.
  6. Refrigerate for 30 minutes or more if chilled oats are desired.
Ingredients
Directions
  1. Remove the flesh of the mango from the skin and pit.
  2. Dice the mango into bite-sized pieces and place in a ceramic or glass jar or bowl. In a separate bowl mix together the oats, yogurt and water.
  3. Layer the oats mixture on top of the mango and lightly cover with a cloth, stocking or cheesecloth.
  4. Place the oats in a location at room temperature where they will not be disturbed overnight.
  5. Enjoy your oats in the morning.
  6. Refrigerate for 30 minutes or more if chilled oats are desired.
Directions
  1. Remove the flesh of the mango from the skin and pit.
  2. Dice the mango into bite-sized pieces and place in a ceramic or glass jar or bowl. In a separate bowl mix together the oats, yogurt and water.
  3. Layer the oats mixture on top of the mango and lightly cover with a cloth, stocking or cheesecloth.
  4. Place the oats in a location at room temperature where they will not be disturbed overnight.
  5. Enjoy your oats in the morning.
  6. Refrigerate for 30 minutes or more if chilled oats are desired.
Notes

Sara’s tips:

Replace the mango with other fruits if you don’t like mangoes or mangoes aren’t in season. However, stay away from highly acidic fruits (i.e. orange, pineapple, kiwi) and frozen fruits. The acidic environment isn’t ideal for the bacteria and frozen fruits slow down the fermentation process

Sara Binde

Chef: 

Sara Binde is the nutritionist and weight loss super-star behind CarobCherub. Her 70-pound weight loss inspired her to share guilt-free recipes, nutrition tips and weight loss advice soothers can be healthy. Sara’s most recent pursuit is modeling. She aims to prove it’s never too late to lose weight.