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Last Updated on April 22, 2021 by Chenée Lewis
I’m ashamed to say I was so late to the overnight oats party! I’ve never been a huge fan of oatmeal, ever since I was forced to eat it as a child. I just didn’t love the texture. But some of my friends and family members swear by them, so I thought I’d give them a try especially as the weather warms up. I was pleasantly surprised! The consistency is creamy, but the oats keep their structure, so they avoid the goopy, sticky texture I hated so much as a child. So it’s a win-win!
And what I love most about this overnight oats is how much you can customize them to your tastes! Many overnight oats recipes call for bananas, berries, or cinnamon, but you can really use any flavors you like! So since I love tropical fruits like pineapple, mango, and passionfruit, I knew I had to try one of my favorite combos: mango and coconut! These mango overnight oats were born, and they made me an overnight oats convert for sure!
How do I make overnight oats?
Overnight oats are such a awesome breakfast or snack and absolutely perfect for meal prep! I like to prep overnight oats in individual containers to make eating a healthy breakfast easy and quick. For instance, I like to use 8-ounce canning jars with lids so that my overnight oats are a great grab-and-go breakfast! Feel free to double or triple the recipe (using the 2x and 3x buttons in the recipe card below) to prep breakfast for the whole family, or for the whole week!
Here’s how it works: just gather all the ingredients below, and mix them together. Put it all in a covered container and let it soak overnight. Add your favorite toppings, and enjoy! It’s that simple! Soaking oats overnight allows the oats to break down and soak up the liquid and flavors in the mixture. Plus, letting oats soak breaks down the phytic acid that occurs naturally in whole grains. This allows for better digestion and absorption of the nutrients in the oats. Speaking of which, let’s talk about all the great nutrition you’ll find in this delicious mango overnight oats recipe!
Ingredients and Nutrition
- gluten-free rolled oats -whole grain oats are full of nutrients and antioxidants. Also, they have been shown to help manage blood sugar and cholesterol. I like Bob’s Red Mill Organic Gluten Free Oats.
- chia seeds – these little seeds pack a TON of nutrition! They’re full of omega-3 fatty acids for brain health and soluble fiber for digestion. They’ve also been shown to improve blood sugar and blood pressure.
- coconut milk – coconut milk is very nutrient-rich, and in studies has had positive effects on cholesterol levels and weight loss. However, it is high in calories and saturated fat, so if you’re watching your fat or calorie intake, you can definitely swap in unsweetened almond milk in these mango overnight oats.
- non-dairy yogurt – this is optional, but you can add it for an extra-creamy texture, and a boost of protein and probiotics!
- fresh mango – mango is an incredibly nutritious fruit, shown to improve immune system, boost eye, heart, and digestive health, and improve skin and hair. It’s also high in polyphenols, which can function as antioxidants and have demonstrated anti-cancer properties. Feel free to substitute frozen mango chunks that you’ve chopped into smaller, bite-sized pieces. You can find frozen mango in the freezer section of most supermarkets.
- maple syrup – a great vegan natural sweetener! Maple syrup provides antioxidants and several vitamins and minerals, making it a better alternative to processed white sugar.
- vanilla extract – make sure the pure vanilla extract you use is gluten free. You can also substitute almond extract, or coconut extract for even more coconut flavor (especially if you opt to use a different milk choice).
- salt – a pinch of salt is perfect to bring out all the flavors in these mango overnight oats!
- toasted coconut flakes – my favorite part! The toasty crunch and coconut flavor adds great texture and flavor to these mango overnight oats. I like these unsweetened toasted coconut flakes.
You may have noticed looking at that ingredient list — these mango overnight oats are full of amazing nutrients and they’re vegan, gluten-free, and have no refined sugar! So this is a delicious, quick breakfast that you can really feel good about!
Note that this information is not a substitute for the advice of a diet/nutrition expert or medical professional — please see my nutrition disclaimer.
This is quite possibly the simplest recipe on my blog! All you’ll need for these mango overnight oats is a mixing bowl and spoon, and some canning jars to portion your oats into. I also like to pick up some eco-friendly disposable wooden spoons to take my oats on the go!
Tips and F.A.Q.
Yes, I would definitely recommend using old-fashioned rolled oats for the ideal texture and creaminess. Don’t swap in quick oats — they might get too mushy too quickly. And you can use steel-cut oats, but they will take longer to soak and might require more liquid. If you’ve tried overnights with steel-cut oats, let me know how it worked out for you!
It depends — food choices can affect different people differently. What I will say is that these mango overnight oats, as I outlined above, are full of nutritious ingredients that have been shown to have positive effects on overall health in some cases. The way I see it, a healthy diet is all about making the right choices each time, and for me these overnight oats are a great one! Everyone is different, however, so it’s definitely important for each of us to make well-informed nutritional choices based on our needs.
If you’re in the mood for more wholesome breakfast goodies like these mango overnight oats, I’ve got you covered! First, take a look at my mango kale smoothie recipe. It’s my go-to smoothie that I have literally every day. I get late-night sweet cravings, so I have it for dessert instead of for breakfast. I use a couple of great shortcuts so it only takes 2 minutes to make, and it’s full of nutrients and a boost from collagen to make my skin and joints feel great!
Or for another amazing grab-and-go breakfast, you’ve gotta try my vegan peanut butter oatmeal cookies! These gluten-free breakfast cookies are made with oats, peanut butter, banana, and cacao to fill you up with goodness at breakfast or anytime of day!
Equipment you may need
- 1 cup gluten-free rolled oats
- 2 tsp chia seeds
- 1 cup coconut milk - or non-dairy milk of your choice (see note)
- ¼ cup non-dairy yogurt - (optional, for extra creaminess)
- 2 tbsp maple syrup - or sweetener of choice
- pinch salt
- 1 tsp pure vanilla extract - ensure that is gluten-free. Can substitute coconut extract or almond extract as well
- ⅔ cup chopped mango - fresh or frozen, plus extra for topping
- Mix oats, chia seeds, coconut milk, yogurt (if using), sweetener, vanilla, and salt in a bowl.
- Spoon mixture evenly into 8-ounce jars and screw on lids, or cover tightly with plastic wrap.
- Let oats sit in refrigerator at least 8 hours, or up to 4 days.
- Before serving, stir in toasted coconut, more mango chunks, and/or additional sweetener as desired.
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