Overnight Oats Mango Coconut (Print Version)

Creamy oats combined with vibrant mango and shredded coconut for a fresh morning start.

# What You Need:

→ Oats Base

01 - 1 cup rolled oats
02 - 1 cup unsweetened coconut milk
03 - 1/2 cup plain Greek yogurt
04 - 1 tablespoon chia seeds
05 - 1 tablespoon honey or maple syrup
06 - 1/2 teaspoon vanilla extract

→ Toppings

07 - 1 large ripe mango, peeled and diced
08 - 1/4 cup unsweetened shredded coconut
09 - 2 tablespoons chopped roasted almonds or cashews
10 - Honey or maple syrup for drizzling

# How To Make It:

01 - In a medium bowl or jar, combine rolled oats, coconut milk, yogurt, chia seeds, honey or maple syrup, and vanilla extract. Stir thoroughly until well mixed.
02 - Cover and refrigerate for at least 6 hours or overnight, allowing the oats to absorb the liquid and reach desired creamy consistency.
03 - In the morning, stir the oat mixture and divide evenly between two bowls or serving jars.
04 - Top each serving with diced mango, shredded coconut, and roasted nuts if desired.
05 - Drizzle with additional honey or maple syrup if desired. Serve chilled.

# Expert Advice:

01 -
  • It sits in your fridge like a secret present, ready to eat whenever you actually wake up.
  • The texture is silky without being heavy, and those tropical flavors feel like a mini vacation in a bowl.
  • Zero cooking required means you can make it while your coffee brews.
02 -
  • The mango must be truly ripe or the whole thing tastes like you're eating fruit salad with regret—buy it a day or two early and let it sit on your counter.
  • If your overnight oats taste gritty the next morning, you didn't stir enough initially, and the chia seeds separated from everything else.
03 -
  • Make these in clear jars so you can see the beautiful layers—it makes breakfast feel intentional instead of just functional.
  • If you're vegan, plant-based yogurt works perfectly, and maple syrup over honey makes everything feel a bit more elegant.
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