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ar of coconut mango overnight oats topped with mango slices and pumpkin seeds on a striped cloth background.

Coconut Mango Overnight Oats with Yogurt & Seeds

Print Recipe
This make-ahead Coconut Mango Overnight Oats with yogurt, chia seeds, and oats is a creamy, tropical breakfast that’s ready when you wake up.
Course Breakfast
Cuisine Global
Prep Time 10 minutes
Cook Time 0 minutes
Servings 1
Author Sravanthi Chanda

Ingredients

  • ½ cup mango fresh or frozen
  • ½ cup rolled oats
  • ½ cup yogurt I used plain
  • ½ cup milk
  • 1 tablespoon chia seeds
  • 1 teaspoon pumpkin seeds any seeds for optional toppings
  • ¼ teaspoon salt optional

Instructions

  • Combine Ingredients: In a jar or an airtight container, add mango, rolled oats, yogurt, milk, chia seeds, and salt.
  • Mix Well: Stir thoroughly so the oats and seeds are fully combined with the liquids.
  • Refrigerate Overnight: Cover and refrigerate for at least 6 hours or overnight. The oats and chia seeds will soak up the liquid and become thick and creamy.
  • Stir & Serve: In the morning, stir the mixture. If it feels too thick, add a splash of milk to loosen it up.
  • Optional Toppings: Top with more mango, seeds, shredded coconut, or a drizzle of maple syrup or honey if you’d like it sweeter.

Notes

  • Use ripe or frozen mango, based on what you have.
  • Greek yogurt makes it thicker and adds protein.
  • Adjust sweetness with honey or maple syrup.
  • Use any milk, dairy, or any plant-based milk like almond, coconut, or cashew milk, which goes well in this recipe.
  • Add shredded coconut, nuts, or extra mango as toppings.
  • Make it vegan with plant-based milk and yogurt.