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Mango Overnight Oats are a tropical twist on the classic overnight oats recipe. Infused with fresh mango, coconut, lime and nutritious chia seeds. Vegan, Gluten-Free, Refined Sugar-Free.
These Mango Overnight Oats are loaded with sweet tropical fruit, creamy coconut milk, omega-rich chia seeds, and whole grains. They’re creamy, rich in Vitamin C, and the perfect plant-based breakfast to keep you full for hours. Serve with additional juicy mango and prepare to dive right in.
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Double the Mango Goodness
I’ve been mastering the art of the perfect overnight oats recipe for several years now and if I could share one key tip with you, it’s that fruit infused milk > plain milk. There’s nothing wrong with plain overnight oats topped with your favorite fresh fruit, but if you want my opinion, we can do better with the same amount of prep work.
Take your oats to the next level and infuse the milk with blended mango in addition to folding in fresh chunks of mango. Double the mango, double the goodness. It’s a technique that’s been wildly popular in my Strawberry Overnight Oats and Blueberry Overnight Oatmeal recipes and it doesn’t disappoint in these Mango Oats either. So grab your favorite glass jars and your high-speed blender and let’s prep a delicious breakfast recipe that will nourish your body and soul through the summer and beyond.
What You Need for Mango Overnight Oats
If you’re a fan of my vegan breakfast recipes, you’ll know I’m a fan of easy overnight oats recipes that use minimal ingredients to achieve maximum flavor. These mango oats require just 6 ingredients, plus your favorite toppings. They’re budget friendly, meal prep friendly, and made in 15 minutes flat. Below is a quick rundown of the basics – scroll down to the recipe card for complete measurements and instructions.
- Oats: Overnight oats are best with old-fashioned rolled oats or quick-cooking oats. Avoid steel cut oats, oat groats, and instant oats.
- Mango: Fresh or frozen will work. Champagne or ataulfo mangoes are my preference because they’re less stringy and fibrous, but a tommy atkins mango will work, too! Use what’s available to you.
- Coconut milk: Full-fat, canned coconut milk is not only key to luscious, creamy mango overnight oats, but the mild coconut flavor effortlessly compliments the flavor of the tropical, juicy mangoes.
- Lime juice: Freshly squeezed lime juice brightens the tropical flavors in these oats and gives this hearty breakfast a refreshing finish that will keep your taste buds satisfied for hours.
- Pure maple syrup: Adds a natural sweetness while keeping the overnight oats mixture refined sugar-free. If desired, try agave nectar or even brown sugar or coconut sugar.
- Chia seeds: These absorbent seeds help thicken the creamy overnight oats recipe while adding a boost of omegas and healthy fats.
How to Make Mango Overnight Oats
- Blend the mango milk ingredients in a high-speed blender until thick and smooth.
- Mix the oats and chia seeds together in a large bowl. Pour the mango milk and chopped mango into the bowl and stir until well combined. Let sit for 5 minutes, then give it a quick stir once more to incorporate the extra liquid sitting on top.
- Transfer the mango overnight oats to individual jars or another airtight container. Refrigerate for at least 4 hours, or preferably overnight.
- Top and serve this easy breakfast as desired. Enjoy!
Caitlin’s Cooking Tips
- Use fresh, quality chia seeds. If you’ve made overnight oats in the past and it didn’t thicken up overnight, it’s possible that your chia seeds are old, lower quality, or have been stored improperly. Chia seeds have a long shelf life, but do lose their natural ability to absorb moisture overtime. To test the freshness of your chia seeds, place 1 tablespoon in a small bowl and stir in 2 tablespoons of water. After 10 minutes, the mixture should become very thick and gel-like. If it does not – discard the chia seeds and buy fresh.
- Frozen mango is typically more affordable. Depending on the season and where you live, frozen mango is usually the more affordable option – particularly during the off season. If you’re on a budget and want to enjoy this mango oatmeal recipe year round, opt for frozen fruit!
Overnight oats are the ultimate nutritious breakfast for meal prep, busy mornings, road trips, even hearty lunches and weekday snacks. There’s truly never a bad time to enjoy in a bowl of cool, creamy oats.
Serve with your favorite toppings like coconut flakes, additional maple syrup, hemp seeds, vegan white chocolate chips, slivered almonds, and a dollop of coconut yogurt or nut butters such as almond butter or peanut butter.
If you’re looking for more easy overnight oat recipes, you’ll also love these Lemon Poppy Seed Overnight Oats, PB&J Overnight Oats, and this Peaches & Cream Overnight Oatmeal Recipe! And in the cooler months, you can’t go wrong with this Pumpkin Spice Latte Overnight Oats.
How to Store Mango Overnight Oats
Overnight oats keep in the fridge for up to 5 days. They can also be frozen, but I personally prefer making them fresh. For optimal freshness, store oats in glass over plastic. I typically use mason jars, weck jars, or similar airtight glass Tupperware containers. If you’d like to heat these overnight oats, microwave them in 30 second bursts until warmed through. Or, try my warm Chocolate Oatmeal or delicious Baked Oatmeal Recipes.
Substitutions and Variations
- Nut-free option: Many people with tree nut allergies can tolerate coconut, but if you’re allergic to coconut, replace the full-fat coconut milk with another creamy plant-based milk such as cashew milk, oat milk, or soy milk.
- Gluten-free option: Use gluten-free certified oats. Oats are technically a gluten-free food but are often cross contaminated with glutinous crops.
- Add protein powder: Give your oats a protein boost and add up to 1 scoop of vanilla protein powder plus 2 tablespoons of plant milk to compensate for the added dry ingredients. If your vanilla protein powder is sweetened, omit the maple syrup and sweeten to taste when serving.
- Chia seeds substitution: Replace the chia seeds with an equal amount of ground flaxseeds.
It depends! Some people prefer the tropical flavors in these Mango Overnight Oats, whereas others love sweet Peaches & Cream, or more tart fruits like Blueberry, or Strawberry. If you’re not sure which fruit you love best, give them all a try and put it to the test!
There’s no rule that says you can’t make overnight oats with water, but a creamy plant-based milk helps create a thick, dreamy pudding-like consistency that water simply cant achieve.
If you’re looking for the best mango taste, I highly recommend mixing some fresh mango chunks into the oatmeal. The fresh fruit will enhance the flavor of the mango milk and infuse every bite.
YES! Always stir your overnight oats before refrigerating. This will ensure the oats and chia seeds absorb the mango milk and result in a delicious morning breakfast.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Mango Overnight Oats
For the Mango Milk:
- Make the Mango “Milk”: Add the mango to a high-speed blender along with the milk, water, lime juice, maple syrup, vanilla, and salt. Blend on high for 45 to 60 seconds, until everything is smooth; the mixture may look thick, but this is ok!
- Mix: Add the oats and chia seeds to a large bowl and mix well. Pour the mango milk into the bowl, then add the chopped mango and stir until everything is combined. Let sit for at least 5 minutes, to allow the oats and chia seeds to absorb some of the liquid. Then, mix again to incorporate the extra liquid sitting on top.
- Store & Serve: Transfer the oatmeal to jars or other containers, then store in the fridge for at least 4 hours, preferably overnight. Top as desired and enjoy cold or warm; leftovers will keep in the fridge for up to 5 days.
- Non-dairy Milk: I recommend using a thick and creamy milk, like cashew, oat, or soy milk.
- Protein Powder: For a protein boost, add 1 scoop of vanilla protein powder to the mango milk ingredients. Add an additional 2 tablespoons of plant milk and omit the sweetener if your powder is sweetened.