Mango Overnight Oats

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.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method No-Bake

Prep Time 13

Total Time 13

Servings people

Calories 372kcal

Author Caitlin Shoemaker

Ingredients

For the Mango Milk:

3/4 cup frozen or fresh mango
1 ~12 ounce can full-fat coconut milk
1/2 cup water
2 tablespoons fresh lime juice 1-2 limes
2-3 tablespoons maple syrup*
1 teaspoon vanilla extract optional
1/4 teaspoon kosher salt

For the Oatmeal:

2 cups quick-cooking or rolled oats*
2 tablespoons chia seeds or ground flaxseed
3/4 cup diced mango thawed if frozen
Topping suggestions: nut butter hemp hearts, almonds, etc.

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition