Mango Chia Overnight Oats (Printable)

A tropical blend of mango, chia, coconut milk, and toasted coconut for a creamy, refreshing morning treat.

# What You’ll Need:

→ Base

01 - 1 cup rolled oats, gluten-free certified
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

# How-To:

01 - In a medium mixing bowl or large jar, combine rolled oats, coconut milk, 1/2 cup diced mango, maple syrup, chia seeds, vanilla extract, and salt. Stir thoroughly until all ingredients are evenly distributed.
02 - Cover the jar and refrigerate for at least 6 to 8 hours, or overnight, until the mixture achieves a creamy, thickened consistency.
03 - In a small bowl, mash 1/2 cup diced mango with 1 teaspoon lime juice using a fork until the mixture reaches a slightly chunky consistency.
04 - Heat a dry skillet over medium heat. Add shredded coconut and toast while stirring frequently for 2 to 3 minutes until golden brown and fragrant. Transfer to a plate and allow to cool completely. Combine with chopped roasted almonds if desired.
05 - Stir the refrigerated oat mixture to recombine. Divide half of the oat mixture between two serving jars or glasses. Add a spoonful of mango puree to each jar, then top with the remaining oat mixture.
06 - Sprinkle the toasted coconut crunch generously over the top of each serving and serve immediately.

# Expert Advice:

01 -
  • It actually tastes like a tropical vacation in a jar, not like you're eating bird food for breakfast.
  • Everything gets prepared while you're still in your pajamas the night before, which means your morning self gets a real gift.
  • The texture contrast between creamy oats and that shattery toasted coconut crunch is genuinely addictive.
02 -
  • Don't skip the toasting step for the coconut, because raw shredded coconut is damp and flavorless compared to toasted, which transforms into something genuinely crunchy and aromatic.
  • Make sure your chia seeds are actually making contact with the liquid, so stir well at the beginning, otherwise you'll end up with pockets of dry seeds instead of that silky texture.
03 -
  • Toast your coconut in a completely dry skillet with no oil, because even a tiny bit of moisture keeps it from getting truly crispy, and the dry heat brings out oils already in the coconut.
  • Prep three or four jars at once on Sunday if you can, because having grab-and-go breakfasts all week changes how you actually eat.
Return