Mango Chia Overnight Oats (Printable)

Tropical mango and chia oats layered with creamy coconut milk and toasted coconut crunch.

# What You Need:

→ Base

01 - 1 cup rolled oats, gluten-free certified optional
02 - 1 cup unsweetened coconut milk, canned or carton
03 - 1/2 cup fresh or thawed frozen 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 or thawed frozen mango, diced
09 - 1 teaspoon fresh lime juice

→ Toasted Coconut Crunch

10 - 1/4 cup unsweetened shredded coconut
11 - 1 tablespoon roasted almonds, chopped, optional

# How-To:

01 - In a medium bowl or large jar, combine oats, coconut milk, 1/2 cup diced mango, maple syrup, chia seeds, vanilla extract, and salt. Stir thoroughly until well incorporated.
02 - Cover and refrigerate for at least 6 to 8 hours, or preferably overnight, until the mixture thickens and develops a creamy consistency.
03 - Mash 1/2 cup diced mango with lime juice using a fork until slightly chunky, creating a spreadable puree consistency.
04 - Heat a dry skillet over medium heat. Add shredded coconut and toast, stirring frequently, for 2 to 3 minutes until golden and fragrant. Remove from heat and allow to cool completely. Fold in chopped almonds if using.
05 - Stir the chilled oat mixture. Divide half the overnight oats between two serving jars or glasses. Layer with spoonfuls of mango puree, then top with remaining oats.
06 - Sprinkle generously with toasted coconut crunch immediately before serving.

# Expert Hacks:

01 -
  • Your breakfast is already waiting in the fridge, no morning scrambling required.
  • It tastes like a tropical vacation in a jar, but it's actually packed with fiber and plant-based protein.
  • The toasted coconut layer stays crispy even hours later if you add it right before eating.
02 -
  • Don't skip toasting the coconut yourself; the flavor difference between store-bought pre-toasted and freshly toasted is absolutely worth those few minutes.
  • Add the toasted coconut topping just before you eat, not the night before, or it will absorb moisture and lose all that satisfying crunch you're after.
03 -
  • Shake your canned coconut milk vigorously before using or you'll end up with an unexpectedly thin mixture.
  • Toast coconut in a dry skillet over medium heat while you're finishing other breakfast prep, since it only takes a few minutes and completely elevates the final dish.
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