Mango Overnight Oats

5 from 1 vote

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.

Prep Time4 5

Total Time4

Course: Breakfast, Snack

Cuisine: American

Diet: Gluten Free, Vegan

Servings: serving

Calories: 464kcal

Author: Deborah Murphy

Ingredients

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

Instructions

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!

Notes

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.

Nutrition