These Coconut Mango Overnight Oats are bringing tropical vacation vibes to your breakfast…even if you’re actually just rushing out the door for work. They’re perfectly thick and creamy, featuring a homemade coconut mango milk and chia seeds for an added fiber boost. Prep them at the start of the week for a filling, gluten free and vegan breakfast to grab-n-go on busy mornings!
Welcome back to the second episode of my new “Prep School” series where, in honor of back-to-school season, I’ll be sharing a bunch of healthy and delicious meal prep recipes. Whether you’re a student, teacher, parent or just want to get your life together, I think you’re gunna love these. Next up in the series is an easy breakfast that you can grab-n-go on busy mornings…no-reheating necessary! Say hello to my coconut mango overnight oats.
I love that the options are truly endless with overnight oats…you can make just about any flavor combo and customize them to your exact preference! They are also one of the easiest, most filling breakfast’ to have on hand. We even like enjoying them for dessert sometimes! So if you’re looking to teleport to a tropical destination via a nourishing breakfast, you gotta try out these these coconut mango overnight oats.
The base of these overnight oats is a homemade mango milk made by blending together fresh mango, coconut milk and a touch of maple syrup. Then they’re jazzed up with some protein powder, chia seeds and shredded coconut for added nutrients and the best texture. All you need are a handful of ingredients and 10 minutes of prep time to have breakfast ready for the whole week. Hope you love this recipe and stay tuned for the rest of my Prep School series!
Why You’ll Love these Coconut Mango Overnight Oats
- They are great for meal prep, and within 10 minutes you’ll have 4 days worth of breakfast ready to go!
- They are full of bright, refreshing tropical flavors like mango and coconut.
- These coconut mango overnight oats are a great way to get in protein, fiber & healthy fats first thing in the morning.
- They turn out perfectly thick and creamy every single time!
- They are naturally gluten free and vegan, so everyone can enjoy them!
What You Need to Make these Mango Overnight Oats with Coconut
- Mango: You will need about 1 large mango for this recipe, plus more for topping if desired. We are blending it up to create a “mango milk” which adds a beautiful yellow/orange color.
- Coconut Milk: What better pairing than mango and coconut? I would not recommend full-fat canned coconut milk or coconut cream, as your overnight oats will turn out too thick.
- Vanilla Bean Paste: Or extract.
- Rolled Oats: I personally like to use Bob’s Red Mill “Protein Oats” which taste the exact same as normal oats but will boost the protein even more!
- Vanilla Protein Powder: I’ve only tried this with Wellious vegan vanilla protein powder which is made with simple ingredients & sweetened with monkfruit.
- Chia Seeds: Chia seeds add additional fiber, protein and antioxidants to this breakfast recipe. You can certainly omit them if you aren’t a fan, though.
- Shredded Coconut: The unsweetened and finely shredded kind. To complement the flavor of the coconut milk.
- Kosher Salt: Just a touch of salt to enhance all the other flavors.
How To Make these Coconut Mango Overnight Oats
Blend Mango, Coconut Milk & Maple Syrup:
First, add diced mango, coconut milk, maple syrup and vanilla to a small blender and blend until smooth. If you prefer things sweeter or are using an unsweetened protein powder, feel free to add more maple syrup to taste.
Add in Dry Ingredients & Let Soak:
In a large bowl, stir together the oats, protein powder, chia seeds, shredded coconut & salt. Then, add in the blended coconut mango mixture and stir until incorporated and no clumps remain.
Top & Enjoy:
Finally, divide amongst 4-5 jars or storage containers, cover with lids, and transfer to the fridge for at least 3 hours, or preferably overnight. When ready to eat, stir it up and optionally, top with more diced mango & shredded coconut. Enjoy!
Which Protein Powder Should I Use?
Any vanilla protein powder (whey-based or plant-based) should work here. However, the taste and texture will vary slightly depending on which brand you use! I have only tried this recipe using the Wellious vegan vanilla protein powder. It’s one of the best plant-based protein powders I’ve had because it’s not chalky. It’s also sweetened naturally with monkfruit which adds some additional sweetness (but no sugar) to these coconut mango overnight oats. As mentioned in the recipe below, if you use an unsweetened or unflavored protein powder, you may want to add a bit more maple syrup to sweeten things up.
Substitution FAQs:
- Can I use full-fat coconut milk or coconut cream instead? I wouldn’t recommend it, as the mango kefir overnight oats will turn out much too thick. Stick with light coconut milk or your favorite milk (dairy or non-dairy) for this recipe.
- Can I use refrigerated/carton coconut milk instead of the canned kind? Yes, absolutely. The texture may come out thinner and the result will be less “rich” but it’s a great option if you’re looking for something lower in calories and fat.
- Can I use frozen mango instead of fresh? Yes! For convenience you can definitely use frozen chopped mango, but I recommend thawing it first and draining off any excess liquid before blending with the kefir.
- How long do these mango overnight oats need to soak? The texture is best when they’ve soaked overnight (for at least 12 hours), but in a pinch you can enjoy them after 3 hours.
How Long Do these Coconut Mango Overnight Oats Last?
Store your Coconut Mango Overnight Oats covered in an airtight container in the fridge and they will last for about 4 days, but be sure to give them a good stir before enjoying. They are meant to be eaten cold, so no need to re-heat!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more Meal Prep Breakfast Recipes?
- Date Caramel Apple Overnight Oats
- Carrot Cake Overnight Oatmeal
- Peaches & Cream Chia Pudding
- Peanut Butter & Jelly Overnight Oats
Coconut Mango Overnight Oats
Equipment
- small blender
- Spoon or Spatula
- 4 jars or storage containers
Ingredients
- 1 ½ cups diced mango (about 9oz)
- 2 â…” cups light canned coconut milk
- 4 tsp maple syrup + more to taste
- 1 tsp vanilla bean paste or extract
- 1 â…“ cups rolled oats (I use Protein Oats)
- 4 scoops vanilla protein powder *SEE NOTE
- ¼ cup chia seeds
- ¼ cup unsweetened shredded coconut
- pinch of kosher salt
Instructions
- First, add diced mango, coconut milk, maple syrup and vanilla to a small blender and blend until smooth. If you prefer things sweeter or are using an unsweetened protein powder, feel free to add more maple syrup to taste.1 ½ cups diced mango, 2 ⅔ cups light canned coconut milk, 1 tsp vanilla bean paste, 4 tsp maple syrup
- In a large bowl, stir together the oats, protein powder, chia seeds, shredded coconut & salt. Then, add in the blended coconut mango mixture and stir until incorporated and no clumps remain.1 ⅓ cups rolled oats, 4 scoops vanilla protein powder, ¼ cup chia seeds, ¼ cup unsweetened shredded coconut, pinch of kosher salt
- Divide amongst 4-5 jars or storage containers, cover with lids, and transfer to the fridge for at least 3 hours, or preferably overnight. When ready to eat, stir it up and optionally, top with more diced mango & shredded coconut. Enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.