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Ginger Mango Pineapple Overnight Oat Parfait

Creamy ginger-vanilla overnight oats layered with a bright mashed-mango lime sauce, juicy diced mango and pineapple, and a crunchy pepita-coconut topping with fresh mint.

Ginger Mango Pineapple Overnight Oat Parfait

Ingredients

  • 2 cups160 gOld-fashioned rolled oats
  • 1⅔ cups (390 ml)400 gSoy milk, original
  • 1 oz24 gChia seeds
  • 1½ tbsp30 gMaple syrup
  • 1⅛ tsp2 gGround ginger
  • 1 tsp4 gVanilla extract
  • 2½ cups diced400 gMangodivided
  • 1½ cups chunks250 gPineapplecut into small dice
  • ½ lime, juiced20 gLime juice
  • ⅓ cup50 gPumpkin seeds (pepitas)
  • 3½ tbsp20 gSweetened shredded coconut
  • 1 tbsp chopped6 gFresh mintthinly sliced

Steps

  1. The night before, stir the oats, soy milk, chia seeds, maple syrup, ground ginger and vanilla together in a bowl until the chia seeds are evenly spread. Cover and refrigerate at least 8 hours, until the oats are soft and creamy.
  2. When ready to serve, prepare the fruit: mash 150 g (about three-eighths) of the mango with a fork until saucy, then stir in the lime juice to make the mango-lime sauce.
  3. Cut the remaining mango into small dice and toss it with the pineapple and the mint.
  4. Make the crunch topping by mixing the pumpkin seeds and coconut in a small bowl.
  5. Stir the soaked oat mixture, and spoon half of it evenly into 4 glasses.
  6. Spoon half of the mango-lime sauce over the oats, then add half of the mango-pineapple mixture.
  7. Layer on the remaining half of the oat mixture, the remaining half of the mango-lime sauce, and the remaining half of the mango-pineapple mixture.
  8. Scatter the pepita-coconut crunch over each glass just before serving so it stays crisp.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Soy. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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