Mango Coconut Overnight Oats
Creamy, no-cook overnight oats infused with coconut and layered with sweet ripe mangoes. This tropical twist on a breakfast classic takes just minutes to prep and rewards you with a ready-to-eat, satisfying jar of whole-grain goodness the next morning.
For 4 servings
- mix · ~3 min
Mix the overnight oats base.
1.In a mixing bowl, combine rolled oats, coconut milk, milk, yogurt, maple syrup, vanilla extract, and a pinch of salt.2.Whisk until everything is well blended and no lumps remain.3.Stir in chia seeds and 1 tablespoon of desiccated coconut.4.Mix well to distribute seeds evenly.TIPUse thick coconut milk for the creamiest texture. Shake the can well before opening. - prep · ~3 min
Dice the mangoes.
1.Peel the ripe mangoes and slice the cheeks away from the pit.2.Dice the mango flesh into small, bite-sized cubes about 1 cm each.TIPChoose Alphonso or Ataulfo mangoes for their intense sweetness and minimal fiber. - assemble · ~5 min
Layer oats and mango in jars.
1.Spoon a layer of the oat mixture into the bottom of each jar, filling about one-third.2.Add a layer of diced mango and a light sprinkle of desiccated coconut.3.Add the remaining oat mixture on top, covering the mango layer.4.Top with a final layer of diced mango and a generous pinch of desiccated coconut for garnish.TIPPress down gently on each oat layer with the back of a spoon to eliminate air pockets and ensure even soaking. - rest · ~480 min
Refrigerate overnight.
1.Seal the jars tightly with their lids.2.Place in the refrigerator and let them rest for at least 6 hours, preferably overnight (8-12 hours).TIPThe oats need at least 6 hours to soften fully. Don't rush this step — it's what gives the creamy, pudding-like texture. - serve
Serve chilled straight from the fridge.
Grab a jar in the morning, give it a gentle stir if desired, and enjoy cold. No heating required.
TIPOvernight oats keep well for up to 4 days in the fridge, making them a perfect grab-and-go meal prep option.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat coconut milk for the creamiest, richest texture.
- 2Stir the chia seeds thoroughly so they hydrate evenly without clumping.
- 3Let the oats rest at least 8 hours for the best pudding-like consistency.
- 4Gently press down each oat layer with the back of a spoon to eliminate air pockets.
- 5Layer the mango between oat layers to keep it from sinking or drying out.
- 6Store in individual jars for grab-and-go breakfasts all week.
- 7If the mixture seems too thick in the morning, stir in a splash of milk to loosen it.
Adapt it for your goals.
Vegan
Swap the Greek yogurt for a thick plant-based yogurt (coconut or soy) and use maple syrup as your sweetener. All other ingredients are already plant-friendly.
low sugarLow-sugar
Reduce or omit the maple syrup, and rely on the natural sweetness of very ripe mangoes. Add a sprinkle of cinnamon or cardamom for flavor without sugar.
protein boostProtein boost
Add a scoop of unflavored or vanilla protein powder to the oat mixture, or stir in 2 tablespoons of hemp seeds for extra protein and healthy fats.
tropical twistTropical twist
Replace half the mango with diced pineapple or passion fruit pulp for a more complex tropical fruit medley.
Why this is on our healthy list.
Rich in Fiber
Rolled oats and chia seeds provide soluble fiber that supports healthy digestion and keeps you full longer.
Good Source of Healthy Fats
Coconut milk and chia seeds supply medium-chain triglycerides (MCTs) and omega-3 fatty acids for sustained energy.
High in Vitamin C
Fresh mangoes are packed with vitamin C, which supports immune function and collagen production.
Probiotic Support
The Greek yogurt in this recipe introduces beneficial live cultures that promote gut health.
Frequently asked questions
Quick oats will become mushy rather than creamy because they absorb liquid faster and break down more. Stick with old-fashioned rolled oats for the best texture.
