Mango and Coconut Overnight Oats Recipe

Ben Carraoli

Mango and Coconut Overnight Oats Recipe

I've found my new favorite breakfast, and it tastes like a tropical vacation in a jar! This Mango and Coconut Overnight Oats recipe is incredibly simple and so refreshing. It’s the perfect make-ahead meal for busy mornings.

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Prep Time 10

Total Time 10

Servings: 2

Course: Dessert

Calories: 350

Ingredients Method

Ingredients

1 cup rolled oats - These are the best for overnight oats as they absorb the liquid perfectly without becoming mushy creating a chewy texture.
1 cup coconut milk - You can use canned for extra creaminess or carton for a lighter version. It adds a rich tropical flavor.
1 ripe mango diced - A ripe mango provides natural sweetness and a luscious texture. The sweeter the mango, the less added sweetener you'll need.
1 tablespoon chia seeds - These little seeds are nutritional powerhouses that also act as a thickener giving the oats a pudding-like consistency.
1 tablespoon shredded coconut - Unsweetened shredded coconut is best to control the sugar content and it adds a delightful texture.
1 tablespoon honey or maple syrup - This is optional for extra sweetness. Maple syrup keeps the recipe vegan.
1/2 teaspoon vanilla extract - A small dash enhances all the other flavors in the jar.
Fresh mint leaves for garnish - This is optional but adds a wonderful pop of color and a hint of freshness to the finished dish.

Method

Start by grabbing a medium-sized mixing bowl. Pour in the rolled oats, coconut milk, chia seeds, vanilla extract, and your choice of sweetener (if you're using any). Stir these ingredients together thoroughly until everything is well combined and the oats are fully coated in the milk.
Next, it’s time to add the stars of the show. Gently fold in about half of your diced mango and all of the shredded coconut. Mixing them in at this stage ensures that every bite is packed with tropical flavor and texture, rather than having them all sit at the top or bottom.
Divide the mixture evenly between two jars or airtight containers. Top each serving with the remaining diced mango. Seal the containers tightly and place them in the refrigerator to chill overnight, or for a minimum of four to six hours. This is the magic step where the oats soften and absorb all the delicious flavors.
When you're ready for breakfast, take the jars out of the fridge. Give the oats a good stir to recombine everything. If you prefer a creamier, thinner consistency, feel free to add another splash of coconut milk. Your delicious, tropical breakfast is now ready to enjoy.