These mango overnight oats feel like a mini tropical vacation in a jar. Start your morning with a delicious, no-cook breakfast that you can grab on the way out the door. Easily make it vegan and dairy free with plant-based milk and yogurt.
I love starting my day with a breakfast that includes oats because they are loaded with health benefits. They are also a blank canvas for adding all different kinds of flavors, like mango! This mango overnight oats recipe made with vegan yogurt, soy milk and chia seeds are full of fiber, protein, healthy fats, and lots of tropical flavor.
Why You’ll Love this Recipe
- No-Cook: unlike your traditional bowl of oatmeal, overnight oats need no cooking! As the oats sit in the milk, they soak it up and soften so you can eat it without ever heating it up.
- Scalable: this vegan mango overnight oats recipe is written for one serving, but it can easily be scaled to meal prep several servings of overnight oats at the same time. Perfect for a grab-and-go breakfast for busy parents and teens.
- Diet & Allergen Friendly: this recipe is vegan, dairy free, egg free, and gluten free (when using gluten free certified oats).
Want more vegan overnight oats recipes developed by a plant-based dietitian? Check out my basic vegan overnight oats recipe post that includes recipes and tons of helpful tips for the perfect batch of vegan overnight oats!
Ingredients You’ll Need
- Old Fashioned Oats: Choose regular old fashioned rolled oats for overnight oatmeal. Since your oats are going to be sitting in liquid for several hours, you want to achieve the perfect balance between too mushy and too chewy. Quick cooking oats are too mush-y for my taste and steel cut oats will be too chewy.
- Milk: To make these vegan, I use plant-based milk for my overnight oats. This mango version is especially delicious with coconut milk if you have it. (Coconut and mango are delicious together!) You can also use your choice of milk such as: soy milk, almond milk, oat milk, etc.
- Chia seeds: Using chia seeds takes your overnight oats to another level by making them more pudding-like. Chia seeds are also packed with protein and healthy fats, so it is worth it to add them if you can!
- Maple Syrup: Add a touch of sweetness to your overnight oats with some maple syrup. You can easily skip the maple syrup if you want to make the recipe sugar free. If you don’t like maple syrup, you can also use brown sugar, coconut sugar, or agave.
- Salt: It may seem counterintuitive to add a pinch of salt to your overnight oats, but I promise you that a dash of salt takes your overnights oats from meh to Y-U-M!
- Mango: You can use either fresh or frozen mango for this recipe. If using frozen mango, add it the oats when you put them in the fridge to thicken so that they thaw overnight. You can also defrost the frozen mango in the microwave for a few seconds if you prefer.
Pssst… All the ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!
Step by Step
Step One: Add all of your overnight oat ingredients to a bowl or wide mouthed jar and stir well to combine. If you’d like, you can stir the mango in with the oats, or layer it on the bottom of your jar and stir when ready to serve.
Step Two: Place your mango overnight oats in the refrigerator for at least 4 hours to overnight to thicken. To serve, add the coconut flakes and any other desired toppings.
- Batch Prep: Rather than make one serving of this overnight oats at a time, you can batch prep at least 5 servings at once at the beginning of the week. They store well in the fridge for up to a week so just adjust the portions of the recipe below to batch prep as many servings as you need.
- Use Old Fashioned Rolled Oats: quick cooking oats will work for this recipe, but they become mushy when chilled. However, if you like a softer, more pudding-like texture that might work for you! You just want to avoid steel cut oats as they will not soften enough overnight to be edible by morning.
- Oats too thick?: If you meal prepped your oats, you may find them to be thicker after 2-3 days so just stir in a splash of milk to thin them out again.
Here are some of my favorite toppings for these mango overnight oats:
- Fresh or Frozen Fruit: lean into the tropical vibes and add some sliced banana OR fresh or frozen chopped pineapple.
- Dried Fruit: unsweetened coconut flakes or unsweetened shredded coconut both make great toppings for this plant-based mango overnight oats recipe.
- Seeds: hemp hearts or ground flax seeds will provide some additional fiber and health fats.
- Nuts: add some crunch as well as healthy fat by topping these oats with some cashews or macadamia nuts.
- Granola: add crunch to these oats by sprinkling some granola on top. This homemade vegan granola recipe is my favorite!
Honestly, any fruit will be delicious in overnight oats! We use mango and coconut in the recipe, but you could use anything from apples to oranges to banana to pear.
Normally, you eat overnight oats cold which is why they are such a nice no-cook breakfast option. However, if you prefer your oats warm, you can warm up your overnight oats in the microwave for a few seconds.
Yes! You can freeze overnight oats in an airtight container for up to 3 months. Allow the thaw in the fridge overnight before serving.
- Refrigerator: store overnight oats in an airtight container or mason jar in the refrigerator for up to 4-5 days.
- Freezer: you can freeze this overnight oats recipe in an airtight container for up to 3 months. Allow to thaw in the fridge overnight before serving.
More Vegan Overnight Oat Recipes
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Mango Overnight Oats
- 1/2 cup old-fashioned rolled oats
- 3/4 cup unsweetened milk of choice (I like soy milk)
- 1/3 cup plain vegan yogurt
- 1 tablespoon maple syrup
- 1 tablespoon chia seeds**
- 1/2 teaspoon vanilla extract
- 1 pinch sea salt
- 1/2 cup fresh or frozen chopped mango
- 1 tablespoon unsweetened coconut flakes
- In a large mouth, 1 pint jar, add the oats, milk, yogurt, maple syrup, chia seeds, and vanilla. Stir well with a spoon.
- Top with mango and cover with lid. Chill in the refrigerator for four hours to overnight.
- When ready to eat, add coconut chips and any other desired toppings!
- Milk: Use canned coconut milk (full fat or lite) for an extra creamy treat!
- Chia seeds: If you aren’t using chia seeds, reduce the liquid from 3/4 cup milk to 1/2 cup milk. You can also use 1 tablespoon ground flaxseed instead of chia seeds if you prefer.
- Topping options: coconut flakes, sliced banana, pineapple, hemp hearts, cashews, macadamia nuts.
- Storage: Store oats in an airtight container or jar in the fridge for up to 5 days. You can also freeze these overnight oats for up to 3 months. Allow to thaw in the fridge overnight before serving.
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