Mango Chia Overnight Oats (Printable Version)

A tropical combination of mango, chia, and toasted coconut layered with creamy coconut milk.

# Ingredient List:

→ Base

01 - 1 cup rolled oats, gluten-free if desired
02 - 1 cup unsweetened coconut milk
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 chopped roasted almonds, optional

# Steps:

01 - In a medium mixing bowl or large jar, combine rolled oats, unsweetened coconut milk, 1/2 cup diced mango, maple syrup, chia seeds, vanilla extract, and salt. Stir thoroughly until all ingredients are evenly incorporated.
02 - Cover the mixture and refrigerate for a minimum of 6 to 8 hours, or preferably overnight, until the oats absorb the liquid and achieve a creamy, thickened consistency.
03 - Mash 1/2 cup diced mango with 1 teaspoon fresh lime juice using a fork until the mixture reaches a slightly chunky consistency.
04 - Heat a dry skillet over medium heat. Add 1/4 cup unsweetened shredded coconut and toast, stirring frequently, for 2 to 3 minutes until golden and fragrant. Remove from heat and allow to cool completely. Mix with 1 tablespoon chopped roasted almonds if desired.
05 - Stir the chilled oat mixture. Divide the mixture between two serving jars or glasses, layering half the overnight oats in each, followed by a generous spoonful of mango puree, and topped with the remaining oats.
06 - Sprinkle the toasted coconut crunch generously over the top of each jar immediately before serving.

# Expert Advice:

01 -
  • No cooking required in the morning—just grab and go, which means you can actually sit down with breakfast instead of standing at the stove.
  • The toasted coconut crunch is genuinely addictive, adding texture that keeps things interesting with every spoonful.
  • It tastes like you spent way more effort than you actually did, making it the perfect thing to share when someone asks what you're eating.
02 -
  • Don't skip the toasting step for the coconut—raw shredded coconut tastes flat and slightly papery, but toasted it becomes aromatic and transforms your entire breakfast experience.
  • If your overnight oats seem too thick in the morning, a splash of extra coconut milk or even almond milk loosens them right up without diluting the flavor.
03 -
  • Use the fullest-fat coconut milk you can find—this is where richness comes from, so don't shy away from that cream layer.
  • Toast your coconut in a skillet rather than an oven because you can hear and smell it changing, giving you perfect control over how golden and fragrant it gets.
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