Mango Chia Overnight Oats (Printer View)

A tropical blend of mango, chia, and oats topped with toasted coconut for a refreshing start to your morning.

# Components:

→ Base

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

→ Mango Layer

08 - 1/2 cup fresh 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

# Method:

01 - In a medium mixing bowl or large jar, combine rolled oats, coconut milk, diced mango, maple syrup, chia seeds, vanilla extract, and sea salt. Stir thoroughly until all ingredients are evenly incorporated.
02 - Cover the jar or bowl with a lid or plastic wrap. Refrigerate for a minimum of 6 to 8 hours, preferably overnight, until the mixture reaches a creamy, thickened consistency.
03 - In a separate small bowl, combine the additional diced mango with lime juice. Mash gently with a fork until the mixture reaches a slightly chunky puree consistency.
04 - Heat a dry skillet over medium heat. Add shredded coconut and toast while stirring frequently for 2 to 3 minutes until golden in color and fragrant. Transfer to a plate to cool. If using almonds, combine with the cooled coconut.
05 - Remove oat mixture from refrigerator and stir to combine. Divide half of the overnight oats between two serving jars or glasses. Layer each with a spoonful of mango puree, then top with remaining oat mixture.
06 - Crown each serving generously with the toasted coconut crunch mixture immediately before serving.

# Expert Advice:

01 -
  • No morning cooking means you can actually enjoy breakfast instead of rushing through it half asleep.
  • The toasted coconut layer stays crispy longer than you'd think, giving you texture that lasts through every spoonful.
  • It's naturally vegan and feels indulgent enough that you won't miss anything, even if dairy was always your default.
02 -
  • If you forget to toast the coconut the night before, do it in the morning right before eating—stale or untoasted coconut tastes flat and defeats the whole purpose of having a crunch layer.
  • Canned coconut milk creates creamier overnight oats than the carton version because of the higher fat content, but you have to shake it thoroughly or the cream separates and clumps up.
03 -
  • Make three or four jars at once on a Sunday night and you'll have grab-and-go breakfasts that feel like a luxury for an entire week.
  • If your overnight oats seem too thick in the morning, loosen them with an extra splash of coconut milk right before eating rather than adding it the night before and making them watery.
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