Noosa Yoghurt is currently my most favorite yogurt (yoghurt!) ever so I was pretty thrilled when they wanted to work with me to create a recipe using Noosa Yoghurt. They have all of these dreamy flavors and it was a little hard to decide just which ONE yogurt I wanted to focus on.
In the end I decided to use the Coconut Noosa Yoghurt and did a little twist on Overnight Oats using tropical Filipino flavors such as coconut, ube (purple yam), and mango.
You see a lot of Ube Macapuno desserts floating around at the Filipino bakeries. Macapuno is the nicer term for what is known as a “mutant coconut”. It’s not a mutant monster or anything, it’s just basically a weird coconut that is softer and has more coconut goodness on the inside. My inspiration for these overnight oats comes from that dessert which is used in a lot of cakes.
Over at Seafood City there are a variety of ways to incorporate Ube. You can buy it frozen, you can buy Ube powder and you can also buy Ube jam. I actually bought the powder and the jam but for this recipe decided to only use the jam.
The jam it very thick and paste-like in consistency. It looks nothing like a looser berry yam and is an incredibly bright purple. The taste is sweet and smooth and has the same texture as regular yams.
My recipe consisted of regular old fashioned oatmeal, Noosa coconut yogurt, coconut milk, regular milk, and ube jam. The yogurt and ube are the only sweeteners used in this recipe. I was unsure of how much ube jam to use and ended up not putting in very much so the oats actually have more of a light pink color rather than the striking purple of the jam.
I wanted a little additional texture in my overnight oats so I added in some mango. I bought fresh cut up mango at the store only to find that the mango tasted just like crunchy cubes of blandness. I opted to use some frozen mangos I found in the freezer that had been cut from some fresh mango this past summer. The flavor difference was incredible as the frozen mangoes tasted far and away more superior to the weird bland mangoes. Lesson learned.
The ingredients are simply mixed together and left in a bowl to sit out overnight. The oats get all magical and soft overnight.
I also toasted a little bit of coconut to put on top for dramatic flair and to say they this is like triple the coconut flavor in one batch!
Noosa has so many great flavors and I adore how creamy their yoghurts are. The lemon one seriously tastes like you’re eating dessert with it’s layer of lemon curd mixed it. So many possible uses for that one, too!
This is a pretty easy and pretty quick breakfast idea and I hope you can try it! The jar of Ube jam would be great in a lot of other uses, too, like spread on toast, used in cookies, and more. Try it out!
- 1/2 cup old fashioned oatmeal (not the quick oats)
- 1/2 cup Noosa coconut yogurt
- 1/4 cup coconut milk
- 1/2 cup regular milk (I like mine a little thinner)
- 2-3 tablespoons ube jam
- 1/2 cup mango, cut into cubes
- shredded coconut, toasted (optional)
- Combine all of the ingredients except for the shredded coconut into a bowl. Place in the fridge overnight (8-9 hours). The mixture will thicken and become magical and yummy! Top with additional mango and toasted shredded coconut if desired.
- The ratio of oatmeal-yogurt-liquid is about 1 to 1 if you want to make additional oats for a crowd.
- Mostly I eyeball this type of recipe since you don't need to be exact. If you like thinner oatmeal, add more coconut or regular milk. You can also top this with other things like nuts, granola, or additional fresh fruit.