With over 10 million views on my recent Strawberry Blended Oats reel, I think it’s safe to say you guys liked them! I had loads of requests to try it with a different fruit, so here are my Mango Blended Oats with a White Chocolate Shell and these are to die for! They only take 10 minutes to make and they’re great for the whole family.
Mango Blended Oats are the perfect way to mix up your breakfast game (especially, if like me, you get into repetitive morning ruts).
*My current obsession is Marmite on Sourdough – but I’m not making a recipe for that!*
Anyway, back to blended oats…
Blended oats have a very similar texture to cake batter, but with LOADS of nutritional perks…
Also, Summer’s coming up… so it’s great to have a chilled option for a quick, refreshing, delicious and nutritious breakfast!
TOP TIP: I like to prepare these on a Sunday ready for quick breakfasts and snacks during the week! My toddler also adores blended oats, so they’re perfect for the whole family.
Mango Blended Oats Ingredients
Planning on making my Mango Blended Oats recipe? Well you’re going to need these…
Rolled Oats: Not only are rolled oats perfect in terms of texture for this recipe, they also provide a nutritious and fibre-y base for the dish.
Milk of Choice (such as Soya or Oat): Milk is essential for creating that creamy, luscious texture synonymous with blended oats. If you’re vegan, or lactose intolerant, use plant-based options like soy or oat milk!
Fresh Mango: Adding juicy and fragrant mango chunks offers a burst of tropical flavour and natural sweetness to the dish. Not only does mango contribute to the taste, it also provides a vibrant ‘pop’ of colour and a lovely contrast in texture.
Greek Yogurt: Greek yogurt lends a tangy, creamy element to the blended oats, balancing the sweetness from the mango and maple syrup. If you’re vegan, consider a soy-based yogurt! (I use the Alpro Greek Style Yoghurt, it’s thick and really creamy so perfect for this recipe)
Vanilla Extract: A touch of vanilla extract enhances the overall flavour, adding warmth and depth to the dish.
Maple Syrup (Optional): Yes, yes, yes… the dish is naturally sweetened by the mango anyway, but the addition of maple syrup offers an extra layer of sweetness for those who prefer a more indulgent treat.
Salt: A pinch of salt might seem like an unlikely addition, but it actually helps to balance and enhance the overall flavours in the dish, preventing it from tasting flat or one-dimensional.
White Chocolate (Vegan): The vegan white chocolate is used to create a delicate shell or coating for the blended oats.
Coconut Oil (Optional): The coconut oil is an optional ingredient that can be used to thin out the white chocolate, making it SO MUCH EASIER to create that desired shell. It also adds a subtle yet wonderful coconut undertone to the chocolate layer.
How to Use a Bain Marie
To make this recipe, I use a Bain Marie to melt the chocolate.
I’ve attached a video (below) on how to do this at home…
Don’t worry too much about this if you can’t be bothered – you can always microwave it!
But if you’re feeling a little ‘extra’ – the Bain Marie is a super fun option
Customise Your Blended Oats
Feel free to get a little creative with your toppings (if you like!).
Here are a few of my favourites…
- Coconut Flakes
- Sliced Almonds
- Fresh Berries (Blueberries would be my go-to!)
But the world is your oyster – play around and have fun with it! The beauty here is that these keep really well in the fridge for 4-5 days. So you can have variations of the Mango Blended Oats EVERY day simply by changing-up the toppings!
Mango Blended Oats (With A White Chocolate Shell!)
Ingredients
Blended Oats
- 90 g rolled oats
- 125 ml milk of choice such as soya or oat
- 80 g fresh mango chopped into chunks
- 110 g greek yoghurt I use a soya based one
- 1 tsp vanilla extract
- 1 tbsp maple syrup optional
- 1 pinch salt
Chocolate Shell
- 60 g white chocolate I used a vegan white chocolate
- 2 tsp coconut oil optional – helps to thin the chocolate making it easier to create the shell
Instructions
- Add all of the blended oats ingredients to a blender, blend until a 'cake batter' consistency forms.
- Pour into your jars (you can also add chopped mango to the bottom of the jar like I did). Smooth over the top.
- Melt the chocolate along with the coconut oil (if using) – do this in the microwave or in a Bain Marie. Pour over the blended oats so it covers the top. Place in the fridge to set for 2-3 hours or overnight. Enjoy!
Batch Prep’d Mango Blended Oats
As I mentioned above, you can ‘meal prep’ these blended oats – and they’ll keep overnight (and beyond!)
In fact, they should last a good 3-5 days if stored correctly in the fridge…
Oh, and they typically keep better in glass rather than plastic.
Georgina’s Top Tips
To get the perfect chocolate shell, during the melting process (of the chocolate), mix in 2 tsp of coconut oil.
This makes it SO MUCH EASIER to spread the chocolate over the top of the blended oats.
Once the mango blended oats have been in the fridge for 2-3 hours, the chocolate shell will have set and you’ll have a beautiful chocolate shell!
FAQ
Where do you get vegan white chocolate?
I get my vegan white chocolate from Tesco Supermarket (I am UK based) but I’m fairly sure you can get it from most supermarkets in the Western world!
Those Jars are wonderful – where did you get them?
The jars I’m using are re-used Bonne Maman Jars (they used to have jam in them – I just washed them out once the jam was finished!). You can get these from most supermarkets.
Are these Blended Oats high protein?
I guess they are, yes. Each serving has around 20grams of protein – which is a nice hit!
Can I use water instead of milk?
You absolutely can – you’ll just have a MUCH less creamier version of the recipe!
1 Comment
I can NOT wait to try this! I think my kids would love it. We are big ‘nectarines on oatmeal’ kind of people when they are in season in the summer and I want to try using those too!