layer with the shredded coconut, almond butter, chopped mango
Blend together the mango, vegan milk and maple syrup. You can pulse instead of a full blend to keep some pieces of mango intact.
Transfer to a medium bowl and add the raw oats. Stir to combine and set aside.
In a small bowl, whisk together the almond butter, 2 tbsp of vegan milk and ½ tbsp of maple syrup.
In a jar, transfer half of the mango-oat mixture, then add all of the almond butter mixture, then top with the rest of the mango mixture. Store in the fridge until ready to eat (let sit for at least 2 hours, overnight is best).
When ready to eat, add the toppings of your choice (shredded coconut, diced mango, chia seeds or nuts).