Mango & Millet Overnight Oats
An easy, no cook recipe for oatmeal that just got an extra dose of health with the addition of millets. Layer it, refrigerate it and let the oats soak up the goodness before it gets ready for your breakfast the next morning! This recipe works great to curb those early evening hunger pangs too!
Servings 1 person
Ingredients
- 1/2 cup quick cooking oats I used Quaker oats
- 1/8th cup millets I used foxtail millet
- 1/2 cup chopped mangoes
- 1 small banana, sliced I used elaichi banana
- 1/2-3/4th cup milk
- 1 teaspoon flax seed powder
- 2 teaspoons honey
- 1/2 teaspoon basil seeds (sabja/tukmaria) or chia seeds optional
Instructions
- Bring a little less than 1/2 cup of water to a boil in a small saucepan. Wash the millets (see notes) and add to the water and let it boil for half a minute. Turn off the heat and cover the pan. Leave the pan undisturbed for 15 minutes, then open, stir in the honey and keep aside to cool.
- Layer a bowl or a clean jam jar (or mason jar) with the cooked millets, sliced bananas, oats, mangoes and sprinkle the flaxseed powder & basil seeds on top.
- Pour the milk over it a little at a time. If need be, use a toothpick to poke 2-3 holes through the layers to ease out the milk and help it trickle in. Cover the jar or bowl and refrigerate for at least 8 hours
- Serve chilled for breakfast or as a guilt free dessert!
Notes
For a vegan version of this recipe, replace the milk with soy or almond (or cashew) milk and the honey with maple syrup
Replace millets with cooked quinoa or bulgur wheat (that has been soaked in water for 30 minutes and water squeezed out) or an equal quantity of oats