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Coconut Overnight Oats with Mango

A tropical twist on your breakfast routine, with oats, coconut milk and fresh mango for a creamy, flavorful treat.

Course Breakfast
Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 1 cup rolled oats
  • 2 tsp chia seeds
  • 2 tbsp maple syrup
  • 1 ¼ cup (310) ml canned coconut milk (see notes)
  • Greek yogurt (see notes)
  • ½ tsp vanilla extract

Toppings:

  • Chopped mango
  • Toasted desiccated coconut
  • Chia seeds
  • Rice krispies

Instructions

  1. In a bowl, combine all the ingredients except the toppings. Mix well, then divide the mixture into two jars or containers. Refrigerate for at least 4 hours, or overnight.
  2. The next day, add your toppings and enjoy!

Recipe Notes

  • You can use a non-dairy yogurt.
  • A coconut-blended Greek yogurt, like Chobani, would be nice too. I used it when I made my yogurt bowl.
  • If you prefer a drier overnight oat, start with 1 cup (250 ml) of coconut milk.