This is a great option for breakfast entertaining in summer (Christmas morning anyone?) It can be made ahead and then dressed up with more diced mango, yoghurt, fresh berries or passionfruit. It also makes a great take-along option when portioned into recycled jam jars, whether for breakfast picnics, or to eat on your way to work. It’s also handily dairy free! You can use coconut milk, almond milk or Almond/Coconut milk in this recipe.

Serves 6-8

INGREDIENTS:

• 1 ripe banana

• 500ml coconut, almond, or coconut almond milk

• Flesh of 2 ripe mangoes, diced (approx 400 g mango flesh in total)

• 170g rolled oats

• 50g almonds, roughly chopped

• 40g shredded coconut

• 20g chia seeds

METHOD:

1. Combine the flesh of the banana, milk and half of the mango flesh in a blender and blitz until smooth.

2. In a large bowl (or recycled Harris Farm bulk 1 kg yoghurt tub) stir the rest of the ingredients together with the mango/banana milk, including the remaining pieces of diced mango.

3. Allow to sit overnight and the oats to swell. Eat with yoghurt, more diced mango, passionfruit or fresh berries, or portion into small jars to take to work or put on a breakfast buffet.

Recipe by  Tori Haschka. Find her on Instagram here
Photography and styling by Bonnie Coumbe. Follow her on Instagram here