Ginger Peanut Overnight Oats

• 50 g — Old-fashioned rolled oats
• 180 g — Unsweetened soy milk
• 15 g — Natural peanut butter
• 80 g, diced — Fresh mango
• 5 g, finely grated — Fresh ginger root
• 10 g — Chia seeds
• 5 g — Pure maple syrup
• 0.5 g — Ground cinnamon

Method

1. 1Measure ingredients: Whisk the ginger-peanut milkMeasure soy milk, peanut butter, ginger, maple syrup, and cinnamon using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Whisk the ginger-peanut milkWhisk soy milk, peanut butter, ginger, maple, and cinnamon for 45 seconds until smooth.45 secLook for: No peanut-butter streaks or ginger clumps remain.Safety: Use clean equipment and refrigerate perishable ingredients promptly.
3. 3Soak overnightStir in oats and chia, cover until the ingredients are evenly combined.Look for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Refrigerate for 8 hoursRefrigerate for 8 hours so the food stays covered and cold until needed.480 minLook for: Every oat is submerged and chia is evenly dispersed.Safety: Refrigerate immediately at 40°F or colder.
5. 5Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
6. 6Add the mangoStir the chilled oats thoroughly, fold in all diced mango, and serve cold.Look for: The oats are creamy and mango cubes remain distinct.Safety: Use clean equipment and refrigerate perishable ingredients promptly.