These Mango Overnight Oats are easy and packed with flavor. They are quick to meal prep at night, then in the morning just add toppings you like and go!
I love to make time consuming breakfast recipes like Cinnamon Focaccia, Lemon Raspberry Scones or Cherry Crumb Cake on the weekends. But, I just don't have time for recipes like that on the weekdays. I need breakfast to be super quick, simple and filling.
Which is why I love these Mango Overnight Oats. They are easy to prepare the night before and they are so delicious! They are creamy, packed with fresh mango and I never get tired of them. And they make the morning so fast: I just top them with whatever I want and go.
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Why You'll Love This Recipe
- This recipe only requires 10 minutes of prep time!
- And it utilizes simple, easy-to-find ingredients.
- These Mango Overnight Oats are vegan and gluten-free, so anyone can them.
- They are packed with fresh mango and you can add any toppings you like in the morning.
- And most importantly, they are absolutely delicious!
Ingredients
Mango: My favorite are Ataulfo Mangoes (also called Champagne or Honey mangos). They are sweeter and less fibrous than Tommy Atkins mangoes which are the other variety commonly found in the grocery store. You can use either variety, but I personally love Ataulfo!
Non-Dairy Milk: I used oat milk, but any non-dairy milk will work for this recipe from almond milk to coconut milk!
Old Fashioned Rolled Oats: I like old fashioned rolled oats for the texture. You can also use quick oats, but don't use instant or steel cut oatmeal.
Chia Seeds: I love chia seeds, but if you don't like them you can also use ground flaxseed.
What to Top Overnight Oats With
- Add more chopped mango or berries
- Or a sprinkle of Cinnamon Granola (with no nuts!)
- Add a sprinkle of coconut flakes or pumpkin seeds
- Or some even some Candied Walnuts
Instructions
Step 1. Add the non-dairy milk, mango and vanilla to a container with a tight fitting lid that will hot at least 3 cups.
Use an immersion blender to blend the mixture until it's smooth.
Step 2. Add the rolled oats and chia seeds and stir to combine.
Then, place the lid onto the container and place it in the refrigerator for at least 3 hours, but ideally overnight.
This recipe makes two servings, so in the morning divide the Mango Overnight Oats, add any toppings you desire and serve!
What to Serve Them With
Recipe FAQs
Yes! But don't more than double it unless you are making it for multiple people. This recipe should not sit in the refrigerator for longer that 4 days.
I like oat milk best, but any non-dairy or even dairy milk will work.
Yes! You can stir peanut butter into the liquid mixture, or add a dollop on top in the morning. Or both!
Expert Recipe Tips
While you can use frozen mango for this recipe, I highly recommend getting a fresh one! Frozen mango often lacks flavor.
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📖 Recipe
Mango Overnight Oats
Equipment
- 1 3-Cup Container with a Lid
- 1 Immersion Blender
- Measuring Cups and Spoons
Ingredients
- 1 Cup Chopped Mango See Note
- 1 Cup Non-Dairy Milk
- ½ teaspoon Vanilla Extract
- 1 Cup Old Fashioned Rolled Oats See Note
- 2 tablespoon Chia Seeds See Note
- Additional Toppings: nuts, seeds, more mango or berries, peanut butter, etc.
Instructions
- Into a 3-cup container with an airtight lid, add chopped mango, non-dairy milk and vanilla. Use an immersion blender to blend the mixture until smooth.1 Cup Chopped Mango, 1 Cup Non-Dairy Milk, ½ teaspoon Vanilla Extract
- Add the rolled oats and chia seeds into the milk mixture and stir well.1 Cup Old Fashioned Rolled Oats, 2 tablespoon Chia Seeds
- Place a cover onto the container and refrigerate overnight, or for at least 3 hours.
- In the morning stir the oat mixture and divide it into two bowls. Top as desired with additional mango, nuts or seeds and enjoy!Additional Toppings: nuts, seeds, more mango or berries, peanut butter, etc.
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