Hey ya'll!

I'm just a 20-something girl trying to navigate the world. Originally from Virginia, but loving the Pacific Northwest. Coffee snob + lover of all things puppies, biscuits + gravy,  and nature! Catch me cooking and jamming out to Tony Bennett. 

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{VEGAN} Mango Overnight Oats

{VEGAN} Mango Overnight Oats

Hey ya'll, it's basically spring which means it is practically summer which also means that mango season is back!


Can you sense the excitement? I l.o.v.e LOVE LOOOOVVVEEE l o v e (can you tell I love?) mango. Mangos help improve your digestion (which is what you want for gut health) + the antioxidant compounds in mangos show to protect against breast/colon/prostate cancer and leukemia. ALSO, fruit (especially low sugar fruits) are good for concentration and us folks that suffer from ADHD. 

I also preach about overnight oats. Seriously they are so easy. You throw all your ingredients in a bowl/cup/whatever and put them in the fridge. The next morning they are ready for you to eat or grab and go! You can make them any flavor you want. Seriously what is easier than that?

One day in class I was thinking about everything other than the topic of that class... ADHD brain.. and I wanted to try mango breakfast. So I decided to somehow add mango to my overnight oats. So I just tried it!



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Mango Overnight Oats
Vegan overnight oats for mango lovers that are on the go!
  • 1/4 cup Frozen or Fresh Mangos
  • 1 cup Almond milk
  • 1 cup Oats
  • 1/4 cup Sweetener (I used maple syrup)
  • 1 tbs Coconut sugar
  • Toppings of choice: I used more mango, coconut shavings, maple syrup, and granola
Put all your ingredients in a bowl, cover it, put it in the fridge. Eat 4-6 hours later.
Prep time: Cook time: Total time: Yield: 3

Don't worry about having to worry about what you're going to eat for breakfast again; jump right out of bed and grab an easy + nutritious breakfast to start your day off well!

Until next time,


{VEGAN} Coconut Ice Cream

{VEGAN} Coconut Ice Cream

{Low FODMAP} Spinach, Walnut + Ricotta Pasta

{Low FODMAP} Spinach, Walnut + Ricotta Pasta