Mango Chia Overnight Oats (Printable Version)

Creamy coconut milk oats infused with sweet mango and crunchy toasted coconut flakes.

# What You'll Need:

→ Base

01 - 1 cup rolled oats, gluten-free if desired
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 chopped roasted almonds, optional

# Steps to Follow:

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 all ingredients are evenly incorporated.
02 - Cover the jar and refrigerate for at least 6 to 8 hours, or preferably overnight, until the mixture thickens and develops a creamy consistency.
03 - Using a fork, mash 1/2 cup diced mango with lime juice until the mixture reaches a slightly chunky 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. Transfer to a plate and allow to cool completely. If using almonds, combine with cooled toasted coconut.
05 - Stir the chilled oat mixture to achieve desired consistency. Divide half of the oat mixture between two serving jars or glasses. Layer with mango puree, then top with remaining oat mixture.
06 - Generously sprinkle toasted coconut crunch over the top of each jar immediately before serving.

# Additional Tips::

01 -
  • You prep it at night and wake up to breakfast that's already waiting, no thinking required.
  • It tastes like a tropical vacation but costs a fraction of what you'd pay at a café.
  • The crunchy coconut topping adds this satisfying textural contrast that keeps things interesting.
02 -
  • If your oats seem too thick in the morning, just stir in a splash of milk or coconut milk to get it back to the consistency you love.
  • Don't toast the coconut ahead of time thinking you're saving effort—it loses its crunch and tastes stale by the next day.
03 -
  • Shake your coconut milk can thoroughly before opening—the cream separates and you want that richness distributed evenly.
  • If you're batch-making these for the week, assemble everything except the toasted coconut crunch, then add the crunch right before serving to maintain that textural contrast.
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