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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Inspired by sticky mango rice, this yogurt bowl combines creamy coconut chia pudding, fresh mango, almond butter, and homemade granola for a delightful breakfast. The coconut chia pudding sets into a luscious texture, while the granola adds a golden crunch with pistachios and cashews. Each spoonful is a balance of creamy, fruity, and nutty goodness.
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Mix canned coconut cream, honey, and chia seeds in a bowl and let it set until thickened, about 10 minutes.
Toast gluten free oats, pistachios, cashews, honey, and olive oil in a pan over medium heat until golden and fragrant, about 5–7 minutes.
Add yogurt to a bowl.
Top with diced mango, coconut chia pudding, homemade granola, and almond butter.
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For extra crunch, let the granola cool completely before using.
Use ripe mango for the best sweetness and flavor.
You can substitute almond butter with peanut butter or any nut butter of your choice.
Can I use regular oats instead of gluten-free oats?
Yes, regular oats can be used if you don't need the recipe to be gluten-free.
How long does the chia pudding take to set?
It typically takes about 10 minutes to thicken, but you can leave it longer for a firmer texture.
Can I make the granola ahead of time?
Yes, granola can be made ahead and stored in an airtight container for up to a week.
What type of mango works best?
Ripe and sweet mango varieties like Ataulfo or Kent work best for this recipe.
Can I use coconut milk instead of coconut cream?
Coconut milk can be used, but the pudding may have a thinner consistency compared to using coconut cream.
