Juicy Mango Overnight Oats

Here is my favorite mango overnight oats recipe, with creamy rolled oats, sweet mango chunks, coconut milk, and a touch of honey that you can prep the night before.

These overnight oats have become my go-to breakfast when mornings get crazy. I make a few jars at once so the whole family can grab one and go. Nothing beats having a healthy breakfast ready without any morning prep work, right?

What Kind of Mango Should I Use?

You can use either fresh or frozen mango for this recipe, and both will give you great results. If you’re using fresh mango, look for ones that give slightly when you press them – they should smell sweet at the stem end. Frozen mango is actually a fantastic option since it’s picked at peak ripeness and flash-frozen, plus it’s available year-round and often more affordable. Just make sure to thaw the frozen mango completely before dicing it for the mix-ins, though you can blend it straight from frozen for the base mixture. Popular varieties like Tommy Atkins, Haden, or Champagne mangoes all work well, so go with whatever looks good at your store.

Options for Substitutions

This tropical breakfast is pretty forgiving when it comes to swaps and substitutions:

• Mango: No mango on hand? Try peaches, pineapple, or even berries for a different flavor profile. Frozen fruit works just as well as fresh – just thaw it first if you’re using it for the diced topping.
• Full-fat coconut milk: You can use regular dairy milk, almond milk, or oat milk instead. If using a thinner milk, you might want to reduce the water by half to keep the right consistency.
• Maple syrup: Honey, agave, or even brown sugar work well here. Start with less since sweetness levels vary – you can always add more to taste.
• Chia seeds: Ground flaxseed is mentioned as an option, but you could also use hemp hearts or just skip the seeds entirely if you don’t have them.
• Quick-cooking vs rolled oats: Both work fine, but rolled oats will give you a chewier texture while quick oats create a smoother, more porridge-like consistency.
• Lime juice: Lemon juice can work in a pinch, though you’ll lose some of that tropical zing that pairs so well with mango.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with overnight oats is not using enough liquid, which leaves you with dry, chewy oats that haven’t properly softened – make sure your oats are completely covered by the coconut milk mixture and add a splash more liquid if needed.

Another common error is skipping the chia seeds or not mixing them in well, as they help thicken the mixture and prevent separation, so stir everything thoroughly to avoid clumps.

Don’t add your diced mango topping until you’re ready to eat, since adding it too early can make the oats watery from the fruit’s natural juices, and always give your oats a good stir before serving since ingredients tend to settle overnight.

For the creamiest results, use full-fat coconut milk rather than the light version, and if your oats seem too thick in the morning, just stir in a tablespoon or two of milk to reach your preferred consistency.

What to Serve With Mango Overnight Oats?

These tropical overnight oats are pretty filling on their own, but I love adding a dollop of Greek yogurt on top for extra protein and creaminess. A sprinkle of toasted coconut flakes or chopped macadamia nuts gives them a nice crunch that pairs perfectly with the soft mango pieces. If you want to make it feel more like a complete breakfast spread, serve them alongside some fresh berries or a cup of coffee. For busy mornings, I sometimes prep a few jars at once and grab different toppings throughout the week – almond butter, hemp hearts, or even a drizzle of honey all work great.

Storage Instructions

Refrigerate: These mango overnight oats are perfect for meal prep! Store them in mason jars or airtight containers in the fridge for up to 5 days. I love making a big batch on Sunday night so I have breakfast ready all week long.

Make Ahead: The beauty of overnight oats is that they actually get better after sitting overnight. The oats absorb all those tropical flavors and the chia seeds create a creamy texture. You can prep up to 4 servings at once and just grab one each morning.

Serve: These oats are meant to be enjoyed cold straight from the fridge, but you can warm them up in the microwave for 30-60 seconds if you prefer. Add your favorite toppings right before eating to keep everything fresh and crunchy.

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	240-300 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 15-20 g
• Fat: 40-50 g
• Carbohydrates: 100-110 g

Ingredients

For the mango milk:

• 3/4 cup mango, frozen or fresh
• 1 can (12 oz) full-fat coconut milk
• 1/2 cup water
• 2 tbsp lime juice (fresh, from 1 to 2 limes)
• 2 to 3 tbsp maple syrup
• 1 tsp vanilla extract (optional)
• 1/4 tsp kosher salt

For the oatmeal base:

• 2 cups quick oats or rolled oats
• 2 tbsp chia seeds or ground flaxseed

For folding in:

• 3/4 cup mango, diced (thawed if frozen)

For serving (optional toppings):

• Nut butter, hemp hearts, chopped almonds (as desired)

Step 1: Prepare the Mango Milk

• 3/4 cup mango, frozen or fresh
• 1 can (12 oz) full-fat coconut milk
• 1/2 cup water
• 2 tbsp lime juice (fresh, from 1 to 2 limes)
• 2 to 3 tbsp maple syrup
• 1 tsp vanilla extract (optional)
• 1/4 tsp kosher salt

Add 3/4 cup mango (frozen or fresh) to a high-speed blender along with the full can of coconut milk, 1/2 cup water, fresh lime juice, maple syrup, optional vanilla extract, and kosher salt.

Blend on high for 45 to 60 seconds until the mixture is smooth, even if it appears thick.

This creates a flavorful base for the overnight oats.

Step 2: Combine the Oats and Mango Milk Mixture

• 2 cups quick oats or rolled oats
• 2 tbsp chia seeds or ground flaxseed
• mango milk from Step 1
• 3/4 cup mango, diced (thawed if frozen)

In a large bowl, add the quick oats and chia seeds (or ground flaxseed).

Mix them together.

Pour the mango milk from Step 1 over the oats and seeds, then add the additional 3/4 cup diced mango (thawed if frozen).

Stir until everything is evenly combined.

Let the mixture sit for at least 5 minutes to allow the oats and chia seeds to absorb some of the liquid.

Stir again to thoroughly incorporate any extra liquid sitting on top.

I like to make sure the mixture is well combined here so every bite has bits of mango and creamy oats.

Step 3: Refrigerate and Serve with Toppings

• nut butter, hemp hearts, chopped almonds (as desired)

Transfer the combined oatmeal mixture from Step 2 into jars or your preferred containers.

Seal and refrigerate for at least 4 hours, preferably overnight, to let the oats fully soak up the flavorful mango milk.

When ready to serve, top with your desired nut butter, hemp hearts, or chopped almonds.

Enjoy cold straight from the fridge, or gently warm it up if you prefer.

I find letting it sit overnight really enhances the creamy texture and mango flavor.

Leftovers will keep in the fridge for up to 5 days.