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Mango and Coconut Overnight Oats Recipe
Ash Tyrrell

Mango and Coconut Overnight Oats Recipe

I have to tell you, I was hooked the first time I made these Mango and Coconut Overnight Oats. There’s something magical about waking up to a creamy, tropical breakfast that practically makes mornings brighter.
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Prep Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • Rolled oats – 1 cup I prefer rolled oats because they absorb the liquid overnight but still maintain a pleasant texture; instant oats can become mushy
  • Milk dairy or plant-based – 1 cup (I like using coconut milk for extra creaminess, but almond or oat milk works well too; full-fat milk adds richness)
  • Greek yogurt – ½ cup Greek yogurt makes the oats creamy and adds protein, keeping me full longer; plain yogurt avoids excess sugar
  • Mango – 1 cup diced (Fresh mango gives natural sweetness and juicy texture; ripe mangoes work best; frozen can be used if fresh isn’t available)
  • Shredded coconut – ¼ cup Adds tropical flavor and a subtle crunch; toasted coconut can be a great alternative for more aroma
  • Chia seeds – 1 tablespoon These help thicken the oats and add fiber; I sprinkle them in evenly so the texture is perfect
  • Maple syrup or honey – 1–2 teaspoons Optional for extra sweetness; I usually start with 1 teaspoon and taste before adding more

Method
 

  1. I start by adding rolled oats and chia seeds into a bowl. Then I pour in milk and mix well until all oats are coated, ensuring even absorption overnight.
  2. Next, I fold in Greek yogurt for creaminess. I also drizzle maple syrup or honey at this stage to sweeten naturally without overpowering the mango.
  3. I gently fold in fresh diced mango and shredded coconut. This ensures the flavors stay vibrant and the mango pieces don’t break down completely.
  4. I transfer the mixture into an airtight jar and place it in the refrigerator. Letting it sit for at least 6–8 hours makes the oats soft, creamy, and ready to enjoy.

Notes

  • I always use ripe, juicy mango for natural sweetness.
  • I prefer Greek yogurt for a creamier texture; regular yogurt works but is thinner.
  • I toast the shredded coconut lightly to enhance the tropical aroma.
  • I mix oats and liquid thoroughly to avoid clumping or dry spots.
  • I sometimes layer mango on top before serving for a beautiful presentation.