Go Back
Tropical Mango Overnight Oats in a glass jar topped with fresh mango chunks, yogurt, and oats on a marble coaster.
Layla

Tropical Mango Overnight Oats

Creamy coconut oats layered with sweet mango and a hint of lime for a no-cook breakfast that tastes like vacation.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 8 hours
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Oats Base
  • 2 cups rolled oats not quick oats
  • 1.5 cups coconut milk full-fat, from the can
  • 1 cup milk dairy or oat milk
  • 2 tbsp chia seeds
  • 2 tbsp maple syrup plus more to taste
  • 0.5 tsp vanilla extract
Tropical Toppings
  • 2 cups fresh mango diced, about 2 large mangoes
  • 1 lime zested and juiced
  • 0.25 cup toasted coconut flakes for serving

Equipment

  • 4 (8-ounce) jars or containers with lids
  • Medium mixing bowl

Method
 

Prep
  1. In a medium bowl, stir together rolled oats, coconut milk, milk, chia seeds, maple syrup, and vanilla until well combined. Let sit 5 minutes, then stir again to break up any clumps.
  2. Peel and dice the mangoes into small cubes. Toss with lime zest and 1 tablespoon of lime juice in a separate bowl. This keeps the mango bright and adds a tangy counterpoint to the sweet oats.
  3. Divide half the oat mixture among 4 jars. Top with half the mango mixture. Repeat with remaining oats and mango. Cover and refrigerate at least 8 hours or up to 4 days.
  4. Before eating, give each jar a good stir to redistribute the mango. Top with toasted coconut flakes and an extra squeeze of lime if desired.

Notes

For thicker oats, use less milk; for looser, add a splash before serving. Frozen mango works in a pinch - thaw and drain first. Make a double batch on Sunday for grab-and-go breakfasts all week.