Mix oats, chia seeds, coconut milk, yogurt (if using), sweetener, vanilla, and salt in a bowl.
1 cup gluten-free rolled oats, 2 teaspoon chia seeds, 1 cup light coconut milk, ¼ cup non-dairy yogurt, 2 tablespoon maple syrup, pinch salt, 1 teaspoon pure vanilla extract
Spoon mixture evenly into 8-ounce jars, filling the jars halfway.
Layer in 2 tablespoons of chopped mango into each jar, and top with remaining oat mixture. Add remaining mango on top in each jar. Screw on lids, or cover tightly with plastic wrap.
⅔ cup chopped mango
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.
chopped mango, toasted coconut flakes, chia seeds, maple syrup
Make ahead: these mango overnight oats will keep in the fridge in an airtight container for up to 4 days. Milk alternative: feel free to use another type of nondairy or dairy milk in this recipe. If you do, feel free to add additional yogurt for a bit more creaminess.Frozen fruit: you can use frozen mango chunks in these overnight oats! Just chop them frozen and add them to the recipe. They'll thaw by the time the oats are ready.