Step 1: Add 100g of mango cubes to a small blender with the plant-based milk and blend until smooth and creamy. Set the remaining mango cubes aside — those are for topping later.
Step 2: Into a large bowl, add the oats, lime zest and juice, dairy-free yoghurt, desiccated coconut, and the blended mango milk. Stir everything together well, then cover and pop it in the fridge overnight. You can keep this in the fridge for 2–3 days, so it's brilliant for meal prep.
Step 3: When ready to serve, spoon a layer of extra yoghurt into 2 jars. Top with the creamy mango oats, add another dollop of yoghurt, the reserved mango cubes, a scatter of crushed pistachios and/or seeds, and a drizzle of maple syrup.
Step 4: Enjoy straight away, or cover and keep in the fridge for another 1–2 days.
Note: If you're using plain oats instead of Linwoods, add 2 tbsp chia seeds to the mix. They swell overnight and give you that thick, pudding-like consistency. Don't skip this — trust me.
