These Mango Coconut Overnight Oats are a perfect way to start your day with fresh tropical flavors! It's a blend of creamy yogurt, sweet juicy mango chunks, whole grain oats and chia seeds. Ideal for busy mornings, this easy-to-make breakfast can be prepared the night before and enjoyed the next morning or on the go.
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When friends ask for an easy, gluten-free breakfast idea, I always recommend overnight oats. It's ideal for busy mornings since you can make individual servings ahead of time and grab them on the go.
Made with simple ingredients like oats, chia seeds, and yogurt, it's filling enough to keep you satisfied until lunch.
Making this oat and mango recipe is as simple as mixing a few ingredients in a jar, refrigerating it overnight, and enjoying it the next morning, just like my lemon poppy seed overnight oats.
There's no cooking or baking, and you won't have extra dishes to clean. It's a convenient and delicious breakfast option all around.
Jump to:
- Why You'll Love These Mango Overnight Oats
- Ingredients Needed for Coconut Mango Overnight Oats
- How to Make Mango Coconut Overnight Oats
- Mango Overnight Oats Expert Tips:
- Mango Overnight Oats Recipe Variations & Substitutions
- Serving Suggestions for Mango Overnight Oats
- How to Store and Reheat Mango Overnight Oats
- Coconut Mango Overnight Oats Recipe FAQs
- More Oat Recipes You'll Love
- More Favorites from Eat Fresh Glow
- 📖 Recipe
- 💬 Comments
Why You'll Love These Mango Overnight Oats
- Quick and Easy: Prep in just 10 minutes the night before, like my lemon poppy seed overnight oats.
- Sweet Fresh Flavor: The combination of mango and coconut creates a delicious tropical taste.
- Versatile: Easily customizable with your favorite toppings or other fresh fruits, and can be eating 2 hours after making.
Other tasty oat recipes to try are my oatmeal strawberry crumble bars, banana oatmeal breakfast cookies, and my chewy chocolate chip granola bars.
Love mango? We make this mango mint salsa at our house on repeat!
Ingredients Needed for Coconut Mango Overnight Oats
You'll need the following ingredients to make coconut mango overnight oats:
Ingredient Notes:
- Old Fashioned Oats: Or rolled oats, provides a hearty whole-grains base that's perfect for soaking up flavors. I use certified gluten free oats. Avoid oat groats and instant oats.
- Full-Fat Canned Coconut Milk: Adds a rich, creamy texture and subtle coconut flavor.
- Fresh or Frozen Mango: Offers a sweet, juicy burst of tropical mango flavor. Frozen mango can be more affordable, especially in the off season, just allow it to thaw before using.
- Plant-Based Yogurt: Adds creaminess and a slight tang. I like to use coconut yogurt but you can also use greek yogurt in your oats.
- Chia Seeds: Helps thicken the oats and adds a mild texture. This recipe uses 2 teaspoons but feel free to add a tablespoon chia seeds for thicker oats.
- Pure Maple Syrup: Naturally sweetens the oats. Substitute with honey for a sweeter mango oats mixture.
- Unsweetened Shredded Coconut: Adds a tropical coconut flavor and a little bit of texture. Unsweetened coconut flakes will also work well.
See recipe card below for all ingredients and quantities.
How to Make Mango Coconut Overnight Oats
- Step 1: Add rolled oats, shredded coconut, and chia seeds to a mason jar or bowl and give it a quick mix.
- Step 2: Add full-fat coconut milk or non-dairy milk, yogurt, and maple syrup and blend well. At this point you can add the diced mango. I like to add the mango in the morning before I dig in - whatever you prefer!
- Step 3: Cover and refrigerate for a minimum of 2 hours or overnight. When ready to serve, top with diced mango and a sprinkle of coconut flakes.
Mango Overnight Oats Expert Tips:
- Adjust Sweetness: You can omit the maple syrup for less sweetness, or add more maple syrup or honey if you prefer a sweeter taste.
- Consistency: For thicker oats, reduce the amount of coconut milk or add more chia seeds.
Mango Overnight Oats Recipe Variations & Substitutions
- Allergic to coconut? Leave the shredded coconut out of the oat recipe and swap the coconut milk for almond milk, soy milk, oat milk or your favorite plant-based milk.
- Gluten-free: Use certified gluten-free oats.
- Add protein powder: Add a scoop of vanilla protein powder with two extra tablespoons of creamy coconut milk (or plant-base milk) to the oat mixture. Almond butter or another nut butter are also great choices.
- Chia seeds replacement: Chia seeds can be substituted for an equal amount of ground flax seed.
Serving Suggestions for Mango Overnight Oats
- Toppings: Enhance the flavor with toppings like fresh berries, other tropical fruits, toasted nuts, seeds, or a drizzle of honey to the creamy oats.
How to Store and Reheat Mango Overnight Oats
- Refrigerator: Store in an airtight container for up to 5 days. A covered glass jar is optimal for freshness.
- Meal Prep: Prepare multiple servings and store them individually for a grab-and-go breakfast.
- Reheating Instructions: If you'd like to take the chill off in the morning, microwave in 15 second bursts until warmed through.
Coconut Mango Overnight Oats Recipe FAQs
Yes, frozen mango can be used, just thaw it before adding. I've tried adding the frozen mango directly to the overnight oats mixture and they were still a little frozen in the morning, so definitely thaw first!
Old-fashioned oats, also known as rolled oats, are ideal for the classic overnight oats recipe because they become tender and creamy when soaked. Quick oats, which are cut into smaller pieces, can become mushy, but that's okay, and will still taste great. Steel cut oats, however, are less processed, and will remain quite firm even after soaking. They can be used, but will need to soak for at least 8 hours to become less chewy.
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📖 Recipe
Mango Overnight Oats
Equipment
- 1 mason jar with lid
Ingredients
- ½ cup (40 grams) old fashion rolled oats gluten free if needed
- 1 tablespoon unsweetened shredded coconut plus extra for topping
- 2 teaspoons chia seeds
- ½ cup (113 grams) full-fat coconut milk almond milk or favorite non-dairy milk
- 2 tablespoons dairy-free yogurt or greek yogurt
- 2 teaspoons maple syrup or honey
- ¼ cup (40 grams) mango chunks fresh or frozen and thawed
Instructions
- Add rolled oats, shredded coconut, and chia seeds to a mason jar or bowl, and blend.½ cup old fashion rolled oats, 1 tablespoon unsweetened shredded coconut, 2 teaspoons chia seeds
- Add coconut milk or non dairy milk, yogurt and maple syrup. You can also add the diced mango into the mix, or add the diced mango in the morning. Mix well.½ cup full-fat coconut milk, 2 tablespoons dairy-free yogurt, 2 teaspoons maple syrup, ¼ cup mango chunks
- Cover and refrigerate for a minimum of 2 hours or overnight.
- When ready to serve, top with extra diced mango and a sprinkle of shredded coconut flakes.
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Notes
- Adjust sweetness: you can omit the maple syrup for less sweetness, or add more maple syrup or honey if you prefer a sweeter taste.
- Consistency: for thicker oats, reduce the amount of coconut milk or add more chia seeds.
- Toppings: enhance the flavor with toppings like fresh berries, other tropical fruits, toasted nuts, seeds, or a drizzle of honey to the creamy oats.
Kristin says
Made it this morning! Love the combo of oats and chia seeds, alongside a little yogurt to make it a bit heartier.
Jacqui Wilson says
So glad you enjoyed it, and thank you for the wonderful comment!
Sage Scott says
So yummy! Mango and coconut are two of my favorite flavors. This dish is so perfect for breakfast on busy weekday mornings.
Jacqui Wilson says
Hi Sage, I'm happy you enjoyed the overnight oats.