These Mango Passionfruit Blended Oats taste like summer in every mouthful. Thick, creamy protein-packed and gut-healthy mango blended oats with passionfruit, granola and coconut.
I love a good oats recipe for breakfast and when I want something quick and cold (and forgot to soak my overnight oats) I opt for blended oat jars. Oats are safe to eat un-cooked or un-soaked, so these are perfect for a 10-minute (or less) breakfast jar. They are loaded with mango, passionfruit and coconut, making them feel really summery.
Why will I love these Mango Passionfruit Blended Oats?
You are going to love eating these oats as they are:
Thick, creamy and oaty
Packed with fibre, protein and wholefood goodness
Fruity and tropical
Sweet and sticky
Naturally vegan, gluten-free and nut-free
Easy and quick to make in one bowl in 10 minutes
Great for meal prep
A delicious breakfast, brunch or snack
If you already love the idea of these Mango Passionfruit Blended Oats then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The recipe list is short and sweet:
Oats: the obvious ingredient for these Mango Passionfruit Blended Oats. Make sure your oats are gluten-free where needed and any type of oats will work here as they are going to be blended.
Chia seeds: I use white chia seeds for the lighter colour but black chia seeds will also work. These are whole chia seeds bur you can also use ground.
Desiccated coconut: for a light coconut flavour and a tropical element.
Vegan vanilla protein powder: this adds a boost of protein and the naturally sweet vanilla flavour works so well with the tropical flavours. I use the gut-healthy and plant-based vanilla from Macromike (discount code is MM-AMY-10 for 10% off everything).
Mango passionfruit coconut kefir: this is the delicious new kefir drink from Cocos Organic which is so thick and creamy. If you don’t have access to this, you can use a dairy-free thick mango or mango-passionfruit yoghurt, too.
Plant-based milk: any milk is great here like oat, almond, coconut (from a carton) or soya.
Cubed mango: fresh or frozen mango is great. If using frozen mango, allow it to de-frost first.
Coconut yoghurt: this is for layering up the jars of Mango Passionfruit Blended Oats. I use the Cocos one as it’s really thick and packed with gut-healthy ingredients.
These Mango Passionfruit Blended Oats taste like summer in every mouthful. Thick, creamy protein packed and gut-healthy mango blended oats with passionfruit, granola and coconut.
30g chia seeds
15g desiccated coconut
40g vegan vanilla protein powder
250ml mango passionfruit coconut kefir drink
120ml plant-based milk
160g cubed mango, divided
4 tbsp coconut yoghurt
4 tbsp granola
1 passionfruit, halved and scooped out
A few blueberries
Extra desiccated coconut
2 tbsp maple syrup
Add the oats, chia seeds, coconut, protein powder, coconut kefir and plant-based milk to a blender and process till thick and creamy.
Stir in 100g of the mango. At this point you can keep the mix in a sealed container for 2-3 days in the fridge. Add a splash of milk as needed to loosen the mix.
Spread 1 tbsp of yoghurt into each of two jars and top with some cubed mango. Add some of the mango oat mix and then add some more yoghurt and granola. Top with more mango oats, yoghurt, mango and granola. Serve with some passionfruit, blueberries and extra desiccated coconut. Drizzle over the maple syrup and serve. Enjoy straight away or keep for 1-2 days in the fridge, wrapped well.
I look forward to hearing what you think of these Mango Passionfruit Blended Oats so please let me know in the comments below. If you do make these oats, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!