My Mango Overnight Oats are a simple, make-ahead breakfast that will give you a taste of the tropics. This is one of the easiest recipes to prepare – pureed mango is combined with rolled oats, chia seeds, milk and maple syrup. In the morning, they are ready for you to eat or take with you to enjoy on the go. It’s a great way to begin your day!
You will love these Mango Overnight Oats because:
- They are quickly and easily prepared from ingredients that are readily available.
- You can customise the recipe to suit your taste and dietary requirements.
- They are ideal for meal prep – they’ll last for three days in the fridge, so you can get a head start on your breakfast for the week ahead.
- You can adjust the quantities to your needs – the written recipe serves two, but it can easily be halved or doubled depending on how many people you want to serve.
- This recipe is so versatile – customise the toppings to your liking. Add coconut, nuts or yoghurt or just enjoy it as is.
- It is a nourishing breakfast that will keep you satisfied longer.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Rolled oats – we use old-fashioned Rolled Oats. They are a complex carbohydrate, providing healthy dietary fibre.
Milk – use milk of your preference. I like to use almond or oat milk, but soy milk works just fine. You can use dairy milk if you don’t need the oats to be vegan.
Mango – adds sweet, tropical aroma and flavour. You can use fresh or frozen.
Chia seeds – these little seeds are a nutritional powerhouse being a complete protein, a good source of omega-3 fatty acids as well as being rich in dietary fibre. You can use black or white. The chia seeds help to bind the mixture together.
Maple syrup – to add light sweetness, use pure maple syrup.
Vanilla – for the best flavour, use vanilla naturally extracted from the vanilla bean and not one synthetically flavoured.
How to Make Mango Overnight Oats:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Puree the mango:
Add the peeled mango pieces to a small blender and puree until smooth.
2 – Add all ingredients to a bowl:
Add the mango puree, rolled oats, chia seeds, milk, maple syrup and vanilla to a bowl.
3 – Stir to combine:
Mix well until everything is combined.
4 – Refrigerate:
Cover the bowl with cling wrap, or portion the mixture into jars or glasses. Refrigerate for 6 hours or overnight.
In the morning, stir well and top with yoghurt, more mango and toasted coconut flakes.
Tips for success and FAQs:
These Mango Overnight Oats are quickly and easily prepared. The sweet, tropical flavour of mango shines in this delicious, nutritious breakfast.
For the best flavour and texture, we recommend that you store them covered in the fridge and enjoy them within three days.
For the best result, they should be refrigerated for at least 6 hours. Make them just before bed, and they are perfect in the morning!
Do not select the mango by its colour – that is not an indicator of ripeness as mango varieties come in a range of colours. The best way to tell is to squeeze the mango gently; when ripe, it should give slightly. It should also be sweetly aromatic near the stem end.
Yes, you can. Defrost the mango before pureeing.
Serving suggestions:
One of my favourite parts of making a batch of these tropical Overnight Oats is customising the toppings!
For this recipe, I like to use a topping of Greek yoghurt and toasted coconut flakes.
You could also try:
- Chopped walnuts or almonds.
- Coconut yoghurt – to keep the recipe vegan.
- A dusting of ground cinnamon or nutmeg.
- Additional pieces of mango.
You will love the ease of preparation and tropical flavour in these Mango Overnight Oats. They are certain to become your favourite healthy breakfast.
Be sure to let me know what you think in the comments below when you have given them a try!
Alex xx
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Mango Overnight Oats
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Overnight Oats:
- 250 g (8.8 oz) mango See Note 1
- ⅔ cup (160 ml) milk – I use almond or oat See Note 2
- 2 teaspoon maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon chia seeds See Note 3
- 1 cup (80 g) old fashioned rolled oats
Toppings (optional):
- Greek or coconut yoghurt
- toasted coconut flakes
- additional mango
Instructions
- Add the mango to a small blender and puree until smooth.
- Combine the mango puree with all of the other ingredients in a bowl. Mix well to ensure everything is combined.
- Cover the bowl with clingwrap, or divide the mixture into two glasses or mason jars and cover. Refrigerate for 6 hours or overnight.
- In the morning, stir well and enjoy as is, or top with yoghurt, more mango and toasted coconut flakes.
Notes
- Mango: fresh or frozen will work. If using frozen, allow it to defrost first before blending.
- Milk: use milk of your choice. I use almond or oat milk. Add more milk when serving if you prefer a thinner texture.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Lea
This was very delicious and easy to make as it was my first time making this sort of dish. Thank you 😀
Alexandra
Hi Lea!
I am so happy you enjoyed the Mango Overnight Oats – thanks so much for letting me know, and I hope you’ll try some more flavours too 🙂