Peachy Mango Madness Overnight Oats Trifle with Coconut Lime Crunch

Peachy Mango Madness Overnight Oats Trifle with Coconut Lime Crunch

A bright, make-ahead breakfast trifle that layers creamy overnight oats with the tropical-sweet zip of Peachy Mango Madness, tangy Greek yogurt, and a crunchy toasted coconut-lime crumble. Easy to assemble, visually pretty in clear jars or a glass trifle bowl, and balanced between sweet, tangy, and nutty textures.

Ingredients

• 1 1/2 cups rolled oats (old-fashioned)
• 1 1/2 cups unsweetened almond milk (or milk of choice)
• 1/2 cup plain Greek yogurt, divided
• 3 tablespoons chia seeds
• 2 tablespoons honey or maple syrup, plus more for drizzling
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 3/4 cup Peachy Mango Madness
• 1 cup diced fresh peaches (about 1 large peach) or thawed frozen peaches
• 1 medium ripe mango, diced (about 1 cup)
• 1/2 cup shredded unsweetened coconut
• 1/3 cup chopped toasted almonds or macadamia nuts
• Zest of 1 lime plus 1 tablespoon fresh lime juice
• Optional garnish: fresh mint leaves, extra peach or mango slices, edible flowers

Equipment

• Mixing bowls, spatula
• Small nonstick skillet
• Glass trifle bowl or six 8-ounce jars for individual servings

Instructions

1. Make the overnight oats: In a medium bowl combine the rolled oats, almond milk, 1/4 cup Greek yogurt, chia seeds, 1 tablespoon honey, vanilla extract, and cinnamon. Stir until evenly mixed. Cover and refrigerate at least 4 hours or overnight to thicken.
2. Prepare the coconut-lime crunch: Heat a small skillet over medium heat. Add the shredded coconut and toast, stirring constantly, until golden and fragrant, about 3 to 5 minutes. Remove to a plate to cool. In the same skillet add the chopped nuts and toast 2 to 3 minutes until lightly brown. Combine toasted coconut and nuts in a bowl. Stir in lime zest and lime juice, and 1 tablespoon of Peachy Mango Madness. Toss to coat and let cool to form a slightly sticky crunch.
3. Make the peach-mango compote (quick): In a small saucepan over medium-low heat combine the diced peaches, diced mango, and 1/2 cup Peachy Mango Madness. Cook, stirring occasionally, until the fruit softens and the mixture thickens slightly, about 6 to 8 minutes. Remove from heat and let cool. This concentrated compote is a creative use of the Peachy Mango Madness to both sweeten and glaze the fruit.
4. Prep the yogurt layer: In a bowl fold the remaining 1/4 cup Greek yogurt with 1 tablespoon Peachy Mango Madness and 1 tablespoon honey until smooth. Taste and adjust sweetness if needed.
5. Assemble the trifle: In a clear trifle bowl or jars layer 1/3 of the overnight oats as the base. Spoon a generous layer of the peach-mango compote over the oats. Add a thin layer of the Peachy Mango yogurt. Sprinkle about a quarter of the coconut-lime crunch on top. Repeat the layers two more times ending with a sprinkle of crunch and a few fresh fruit pieces for color. Reserve a few teaspoons of Peachy Mango Madness to glaze the top if desired.
6. Chill and serve: Refrigerate for at least 30 minutes so flavors meld. Drizzle a little extra Peachy Mango Madness on top just before serving and garnish with fresh mint and extra peach or mango slices.

Notes

• Make-ahead tip: Overnight oats and compote keep separately in the fridge for up to 3 days. Assemble just before serving for maximum crunch.
• Texture swap: Use granola in place of the coconut-nut crunch for a heartier bite.
• Vegan option: Use vegan yogurt and maple syrup to make this recipe fully plant-based.

This trifle highlights the Peachy Mango Madness both as a compote sweetener and a yogurt swirl for a layered brightness that looks beautiful in glassware and tastes of sunny fruit and coconut-lime crunch.