These mango overnight oats are a refreshing, creamy, and nutritious make-ahead breakfast featuring ripe mango, chia seeds, Greek yogurt, coconut, and fresh mint. Prepared the night before, they offer a convenient grab-and-go option that is balanced, filling, and naturally sweet without any added sugar.
Why You’ll Love This Recipe
This recipe is everything you want in a healthy breakfast: quick to prepare, energizing, and full of flavor. The combination of oats, chia seeds, and yogurt delivers fiber, protein, and healthy fats to keep you satisfied for hours. Mango brings natural sweetness and vibrant tropical notes, while mint and coconut add lovely finishing touches. You can use fresh or frozen mango, and the recipe easily adapts to gluten-free, dairy-free, or vegan diets. Best of all, it takes just a few minutes to assemble before letting the fridge do the rest.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup rolled oats
2 Tbsp chia seeds
1/2 tsp cinnamon
1/4 tsp ground ginger
1 cup plain Greek yogurt
1/2 cup unsweetened plant-based milk
1 tsp vanilla extract
1 mango, peeled and cut into chunks (or approximately 2 cups frozen mango)
2 Tbsp coconut flakes
2 Tbsp fresh mint, chopped or torn
Directions
In a large bowl or two individual jars, mix the rolled oats, chia seeds, cinnamon, and ground ginger.
Add the Greek yogurt, plant-based milk, and vanilla extract to the dry mixture. Stir thoroughly until everything is well combined.
Cover and refrigerate overnight or for at least 2 hours to allow the oats to soften and absorb the liquid.
Remove from the fridge and divide the mixture into two servings if needed.
Top each serving with mango chunks, coconut flakes, and fresh mint. Serve chilled and enjoy.
Servings and timing
This recipe makes 2 servings.
Prep time: 15 minutes
Refrigeration time: 2 hours
Total time: 2 hours 15 minutes
Variations
For a gluten-free version, use certified gluten-free rolled oats.
For a dairy-free or vegan option, replace Greek yogurt with a plant-based yogurt such as coconut yogurt.
You may use any unsweetened plant-based milk, such as almond, cashew, or coconut milk.
Add other fruits like berries or pineapple for extra flavor and color.
Swap mango for another seasonal fruit if desired.
Omit mint or coconut flakes if not available; the recipe will still be delicious.
Storage/Reheating
Store the prepared oats in airtight jars or containers in the refrigerator for up to 4 days, even with the mango added. These oats are meant to be eaten cold and do not require reheating.
FAQs
How far in advance can I make mango overnight oats?
You can prepare them up to 4 days ahead when stored in an airtight container in the refrigerator.
Can I use frozen mango?
Yes. Frozen mango works perfectly and will thaw overnight in the fridge.
Can I use steel-cut oats instead of rolled oats?
Steel-cut oats won’t soften enough using this method. Rolled oats are recommended for the best texture.
Can I make this recipe vegan?
Absolutely. Just replace the Greek yogurt with a dairy-free yogurt alternative.
Can I use regular dairy milk instead of plant-based milk?
Yes, any milk works as long as it is unsweetened to maintain the recipe’s natural flavor.
What if I don’t like ginger or cinnamon?
You may omit either or both spices; the oats will still have plenty of flavor from the mango and vanilla.
Do I need to add sweetener?
No, the mango adds natural sweetness. However, you can add honey or maple syrup if desired.
Can I blend the mango into the oat mixture?
Yes. Pureeing the mango and stirring it in creates a creamier, more mango-forward flavor.
Will the chia seeds make the oats too thick?
Chia seeds thicken the mixture, but if it becomes too thick, simply stir in a splash of milk before serving.
Can I double the recipe?
Yes, this recipe doubles very well. Store in multiple jars for easy meal prep.
Conclusion
These easy mango overnight oats make a refreshing, nourishing breakfast that requires minimal effort and delivers maximum flavor. With tropical sweetness from mango, satisfying creaminess from yogurt, and the wholesome goodness of oats and chia seeds, this recipe is both delicious and convenient. Whether preparing breakfast for busy mornings or planning healthy meals ahead, this versatile recipe is one you’ll want to make again and again.
These easy mango overnight oats are a refreshing and creamy make-ahead breakfast made with oats, chia seeds, Greek yogurt, and mango. Naturally sweet, filling, and packed with nutrients, they’re perfect for busy mornings.
Ingredients
1 cup rolled oats
2 Tbsp chia seeds
1/2 tsp cinnamon
1/4 tsp ground ginger
1 cup plain Greek yogurt
1/2 cup unsweetened plant-based milk
1 tsp vanilla extract
1 mango, peeled and cut into chunks (or approximately 2 cups frozen mango)
2 Tbsp coconut flakes
2 Tbsp fresh mint, chopped or torn
Instructions
In a large bowl or two jars, mix rolled oats, chia seeds, cinnamon, and ground ginger.
Add Greek yogurt, plant-based milk, and vanilla extract. Stir until fully combined.
Cover and refrigerate overnight or at least 2 hours.
Remove from the fridge and divide into two servings.
Top with mango chunks, coconut flakes, and fresh mint. Serve chilled.
Notes
Use certified gluten-free oats for a gluten-free version.
Swap Greek yogurt for dairy-free yogurt for a vegan option.
Use any plant-based milk such as almond, oat, or coconut.
Top with additional fruits like berries or pineapple.
