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Coconut Mango Overnight Oats
Michonne Zendaya

Coconut Mango Overnight Oats

These coconut mango overnight oats are a tropical-inspired breakfast with creamy oats, sweet mango, and shredded coconut. Easy to meal prep and perfect for busy mornings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 jars
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups rolled oats
  • 2 cups coconut milk (or milk of choice)
  • 1 cup plain Greek yogurt
  • 2 tbsp chia seeds
  • 2 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 2 cups mango, diced
  • 0.5 cup shredded coconut (plus extra for topping)

Equipment

  • mixing bowl
  • measuring cups and spoons
  • jars or containers with lids
  • spoon

Method
 

  1. In a large bowl, combine oats, coconut milk, yogurt, chia seeds, honey, and vanilla. Stir until well mixed.
  2. Fold in diced mango and shredded coconut.
  3. Divide mixture into jars or containers with lids.
  4. Cover and refrigerate overnight or at least 4 hours before serving.
  5. Top with extra shredded or toasted coconut before serving if desired.

Notes

Use fresh or frozen mango. For extra coconut flavor, substitute coconut milk as the base liquid. Store in the fridge for up to 4 days. Top with toasted coconut before serving for added crunch.