Mango overnight oats is loaded with flavor and healthy ingredients. The sweet mango and coconut milk is a great combination. Easy and fast to prepare, perfect for meal prep and a great option for busy mornings!
This mango coconut overnight oats recipe is easy to make and loaded with flavor. Use a fresh or frozen mango, both works well for that tropical flavor. The mango is blended up until smooth and creamy and ads so much flavor and a creamy consistency. Just like in this Mango chia pudding recipe.
These mango oats require just 7 ingredients, plus your favorite toppings. It is a healthy breakfast that is both budget friendly and meal prep friendly, and only takes a few minutes to prepare. Works well for busy mornings when you want something ready straight from the fridge. Naturally vegan and gluten free and loaded with mango flavor, just like this Mango strawberry and peach smoothie or these Mango bliss balls.
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Ingredients
This overnight oats with mango is easy and fast to prepare the day before. Perfect for meal prep!
Follow along with the with the step-by-step photos below. For the full written instructions with measurements, see the recipe card at the bottom.
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Mango overnight oats
- Mango, either one large fresh mango that is peeled and chopped, or 1 Cup frozen mango that has been defrosted.
- Coconut milk, use coconut milk for drinking. I don’t recommend using full fat coconut milk from a can, it will get lumpy when cold. Can also be made with milk of choice.
- Rolled oats, or old fashion oats for texture and a little bite to this recipe. Use certified gluten-free oats if needed.
- Chia seeds, they are high in fibre, antioxidants, protein and help create creamy texture to this mango overnight oats recipe.
- Maple syrup, to taste, depending on how sweet the mango is.
- Vanilla extract, for a wonderful hint of vanilla that goes so well with the mango.
- Turmeric, optional, for color and flavor.
- Salt, just a pinch to balance and bring out the flavours.
Toppings
- Yoghurt, a thicker greek style yoghurt makes a great topping.
- Mango, fresh or frozen or other fruit of choice
- Coconut flakes or desiccated coconut
See recipe card for quantities.
Instructions
This creamy mango coconut overnight oats recipe is easy and fast to make. Follow along with the with the step-by-step photos below.
For the full written instructions, see the recipe card at the bottom.
- Step 1: If you are used frozen mango, let it defrost first. Add the mango to a blender or food processor. Blend until smooth, scraping down the sides as needed.
- Step 2: Add the mango puree to a mixing bowl with the coconut milk, maple syrup and vanilla. Stir well to combine.
- Step 3: Add the rolled oats, chia seeds, pinch of salt and optional turmeric to the bowl.
- Step 4: Stir well and then keep stirring a few times to prevent lumps forming from the chia seeds. Cover the bowl (or place in jars) and refrigerate overnight, or for at least 4 hours.
Step 5: To serve, add the overnight oats to two glasses. Top with thick greek style yoghurt, fresh mango and other fruit of choice. I topped it with some chunks of mango and fresh blueberries to make a blueberry mango overnight oats breakfast.
Hint: For another great topping idea, try some passion fruit and a little homemade granola like this Air Fryer Granola or this crunchy and Healthy Pecan Granola.
Substitutions
- Milk, this recipe uses coconut milk for a hint of coconut flavor. Use the coconut milk for drinking, not the one from a can. Other non-dairy milk can also be used to keep this recipe vegan, like oat milk or soy milk. Normal milk can also be used for non vegan.
- Sweetener, instead of the maple syrup, other liquid sweeteners like agave syrup can be used. Brown sugar or coconut sugar are two other great substitutions. Taste the overnight oats and depending on the sweetness of the mango, add more sweetener to taste.
- Extra protein – Mix in 1-2 tablespoons of your favorite protein powder to boost the protein content in this mango overnight oats recipe.
Variations
- Vegan – If using coconut milk and maple syrup, this recipe is vegan. Just make sure to use a plant based yoghurt for topping if adding.
- Gluten-free – Oats are naturally gluten-free, but they may contain traces of gluten. To ensure this mango overnight oats recipe is gluten-free, only certified gluten-free rolled oats.
- Citrus, add some freshly squeezed lime juice to taste for a nice flavour combination to the sweet mango.
- Coconut, add some unsweetened shredded coconut for some wonderful coconut flavor and texture.
- Cardamom – Instead of the vanilla extract, add ½ teaspoon ground cardamom to make it a mango lassi overnight oats.
- Yoghurt – For an extra creamy texture, add ½ cup yoghurt of choice instead of the milk. Coconut yoghurt or a greek style yoghurt are both great choices.
Equipment
Use a hight speed blender or food processor to make the mango purée. Or you can just leave the mango in small chunks if you don’t have one.
Storage
This mango and coconut overnight oats recipe can be stored in an airtight container for about 4 days in the fridge. This makes it a great recipe for meal prep! You can store the overnight oats in one large container or in individual containers for a grab and go breakfast or snack. This recipe can also be doubled to make 4 servings.
After being stored for a few days in the fridge, the overnight oats will have thicker consistency. This is because the rolled oats will continue o soak up more liquid as it sits. If needed, stir in a little extra milk before serving.
Overnight oats doesn’t freeze well, so I don’t recommend it.
Top Tip
For the best flavor, use a sweet and ripe mango. Underripe mango can taste bland and wont give you the same creamy texture. Frozen mango is also a great option!
Stir the oat mixture well to prevent lumps. Let them soak for at least 4 hours, preferably overnight. If the oats become too thick after chilling, stir in some milk before serving.
Add the toppings like fresh mango, coconut, or nuts just before serving so they stay fresh and don’t soften overnight.
FAQ
Yes, you can leave the chia seeds out. They help create a thicker and creamier consistency and some extra protein. Another option is to swap out half the milk for yoghurt.
Yes, if using certified gluten free oats. Oats are naturally gluten free, but can contain traces of gluten.
Yes, frozen mango is a great option. Let it defrost before adding to the blender.
Choose your favourites! Some great options are fresh mango or other fresh fruit or berries. Creamy yoghurt and some crunchy coconut flakes, chopped nuts or seeds, granola is also a great option.
You can, but I don’t recommend it. The rolled oats holds up well and will add some texture to the overnight oats. Quick oats will result in a mushier consistency.
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Mango overnight oats is loaded with flavor and healthy ingredients. The sweet mango and coconut milk is a great combination. Easy and fast to prepare, perfect for meal prep and a great option for busy mornings!
- 1 large mango, peeled and chopped, or 1 Cup frozen mango
- 1 cup coconut milk, or milk of choice
- 1 cup rolled oats
- 1 tablespoon chia seeds
- 1-2 tablespoon maple syrup, to taste
- 1 teaspoon vanilla extract
- ½ teaspoon turmeric optional, for color and flavor
- pinch of salt
- yoghurt
- mango or fruit of choice
- seeds or coconut flakes
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Blend the mango in a food processor or blender until smooth. If you are using frozen mango, let it defrost first.
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To a large mixing bowl, add the mango puree, coconut milk, maple syrup and vanilla extract and stir well.
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Add the rolled oats, chia seeds, pinch of salt and optional turmeric and stir very well. Keep stirring a few times to prevent lumps forming from the chia seeds.
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Cover the bowl (or place in jars) and refrigerate overnight, or for at least 4 hours.
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To serve, add the overnight oats to two glasses. Top with thick greek style yoghurt, fresh mango and other fruit of choice and some coconut flakes if desired.
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