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Kefir overnight oats

Prep Time 5 minutes
Refrigerated soaking 8 hours
Total Time 8 hours 5 minutes
Servings 2 servings
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Ingredients

  • 150 g rolled oats Use old-fashioned rolled oats for a little chew; quick-cooking oats turn much softer.
  • 500 g plain milk kefir One 500 g bottle (approximately 480 ml).
  • 330 g frozen diced mango Choose unsweetened, ready-to-eat pieces; no need to thaw first. Fresh peeled, diced mango also works.
  • 2 tsp honey Optional; add for a sweeter breakfast.

You will need

  • Two glass jars with lids
  • Kitchen scale
  • Spoon
  • Measuring teaspoon

Instructions

  • Divide the oats and kefir evenly between the two jars.
  • Stir well in each jar so every oat flake is coated in kefir.
  • Divide the mango evenly between the jars, on top of the oats.
  • Refrigerate the covered jars for at least 8 hours so the oats soften and the frozen mango thaws.
  • For a sweeter breakfast, drizzle each jar with 1 tsp honey in the morning; serve cold.

Storage and safety

Keep the jars covered in the refrigerator at 4°C (40°F) or below and eat them the next morning. If the kefir or fruit packaging gives an earlier use-by date or a shorter limit after opening, follow that instead. Always soak the oats and thaw the fruit in the refrigerator, never on the kitchen counter.