Mango Chia Overnight Oats (Printer version)

A tropical blend of mango, chia seeds, and toasted coconut for a creamy, refreshing start.

# What You'll Need:

→ 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 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

# Directions:

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 components are evenly incorporated.
02 - Cover the jar or bowl with a lid or plastic wrap. Refrigerate for a minimum of 6 to 8 hours, or preferably overnight, until the mixture achieves a thickened, creamy consistency.
03 - Using a fork, mash the remaining 1/2 cup diced mango with fresh lime juice until the texture becomes slightly chunky with some liquid consistency.
04 - Heat a dry skillet over medium heat. Add the unsweetened shredded coconut and toast while stirring frequently for 2 to 3 minutes until the coconut turns golden brown and becomes fragrant. Transfer to a plate to cool, then combine with chopped roasted almonds if using.
05 - Stir the chilled overnight oat mixture thoroughly. Distribute half of the oat base evenly between two serving jars or glasses. Layer each with a spoonful of mango puree, then top with the remaining oat mixture.
06 - Generously sprinkle the toasted coconut crunch mixture over the top of each jar immediately before serving.

# Expert Advice:

01 -
  • No cooking required in the morning, just grab and go with a spoon.
  • The chia seeds thicken everything into a pudding-like texture that feels indulgent and satisfying.
  • Tropical mango and toasted coconut transport you somewhere sunny, even on gray days.
  • It's naturally vegan, dairy-free, and completely customizable to your mood.
02 -
  • Don't skip shaking the coconut milk before measuring—if you use only the cream that settles at the top, your oats won't be creamy.
  • Toast your coconut in a skillet rather than the oven because you can control the heat better and catch it at peak fragrance.
03 -
  • Use canned coconut milk for extra richness, and don't worry about the thick cream at the top—that's actually your secret ingredient for creaminess.
  • Make a batch of three or four jars at once so you have grab-and-go breakfast sorted for multiple mornings, and layer the mango right before eating so it stays fresh and bright.
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