Mango Chia Overnight Oats (Print version)

A tropical blend of mango, chia seeds, and toasted coconut atop creamy oats for a fresh start.

# What you’ll need:

→ Base

01 - 1 cup rolled oats, gluten-free certified optional
02 - 1 cup unsweetened coconut milk
03 - 1/2 cup fresh or thawed frozen mango, diced
04 - 1 tablespoon maple syrup
05 - 2 tablespoons chia seeds
06 - 1/2 teaspoon vanilla extract
07 - Pinch of salt

→ Mango Layer

08 - 1/2 cup fresh or thawed frozen mango, diced
09 - 1 teaspoon fresh lime juice

→ Toasted Coconut Crunch

10 - 1/4 cup unsweetened shredded coconut
11 - 1 tablespoon chopped roasted almonds, optional

# Steps:

01 - In a medium bowl or large jar, combine oats, coconut milk, 1/2 cup diced mango, maple syrup, chia seeds, vanilla extract, and salt. Stir thoroughly until all ingredients are evenly incorporated.
02 - Cover jar and refrigerate for at least 6 to 8 hours or overnight until mixture thickens to a creamy consistency.
03 - In a small bowl, mash 1/2 cup diced mango with lime juice using a fork until texture is slightly chunky.
04 - Heat a dry skillet over medium heat. Add shredded coconut and toast while stirring frequently for 2 to 3 minutes until golden and aromatic. Transfer to a plate to cool. Combine with chopped almonds if desired.
05 - Stir the chilled oat mixture. Divide half the overnight oats between two serving jars or glasses, spoon mango puree over the oats, and top with remaining oat mixture.
06 - Generously sprinkle toasted coconut crunch over the top of each jar before serving.

# Cooking tips:

01 -
  • No cooking required the night before, just five minutes of stirring and you're done.
  • The texture is creamy without any dairy, thanks to coconut milk and those magical chia seeds.
  • You get actual crunch from toasted coconut, which keeps this from feeling like mushy oatmeal.
  • It tastes like dessert for breakfast but genuinely keeps you full until lunch.
02 -
  • If you forget to toast the coconut and add it raw, the whole thing tastes flat and the texture falls apart—toasting is the difference between forgettable and crave-able.
  • Don't skip shaking the coconut milk, because all that thick cream separates and settles, and you need both the liquid and fat to get the right consistency.
03 -
  • Use canned coconut milk for maximum creaminess—carton versions can be watery and the overnight oats won't have that silky texture you're after.
  • Toast your coconut the morning you're eating this, not ahead of time, because it stays crunchier and more fragrant when it's fresh.
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