If you’re looking for a quick, nutritious breakfast that tastes like a tropical dessert—this is it. These coconut & mango overnight oats are the ultimate no-fuss summer breakfast. Made with just a few wholesome ingredients, they’re naturally sweet, high in fibre, and packed with nutrients to keep you full and energised all morning.
Blending juicy ripe mango with creamy coconut milk creates a dreamy base that soaks into the oats and chia seeds overnight, giving you a perfectly soft and spoonable texture by morning. Topped with thick coconut yoghurt, more fresh mango, and a sprinkle of shredded coconut, this bowl is bursting with flavour and goodness in every bite.
I love this recipe because it’s great for gut health, balances your blood sugar, and is ideal for busy mornings or as part of your weekly meal prep. It’s also gluten-free and refined sugar-free, and the tropical mango-coconut combo will instantly transport you to summer—no matter the weather.
Ways To Enjoy It
Breakfast on the go: Pop it in a jar with a spoon and you’ve got a perfect portable breakfast.
Post-workout fuel: Add a scoop of protein powder to the base or top with nuts for an extra protein hit.
Mid-afternoon snack: Half a portion makes a great, balanced snack to keep energy levels stable.
Dessert-style treat: Add a drizzle of dark chocolate or a sprinkle of granola on top for a nourishing dessert vibe.
Tips
- Use ripe mango: The riper the mango, the sweeter and creamier your purée will be. If your mango is firm, leave it in a paper bag overnight to ripen.
- Blend for smoothness: Blending the mango with coconut milk gives you a silky, tropical base that soaks into the oats beautifully.
- Don’t skip the chia seeds: They help thicken the mix and add fibre and omega-3s.
- Batch it: Double or triple the recipe and store in individual jars for grab-and-go breakfasts during the week.
- Layer for texture: For extra creaminess, layer the coconut yoghurt just before serving rather than mixing it in the night before.
- Top just before serving: This keeps toppings like shredded coconut and fresh mango from going soggy.
Swaps
Mango: Try peach, pineapple or nectarine for a tropical twist. Frozen mango works too—just defrost it first.
Coconut milk: Any milk alternative like almond, oat or soya will work. It won’t taste as rich, but still lovely.
Honey: Maple syrup or agave are both great substitutes. You can also leave it out if the mango is super ripe.
Oats: I use rolled oats. Choose certified gluten-free oats if needed.
Chia seeds: Ground flaxseeds work as a backup, though the texture and flavour will be completely different.
Coconut yoghurt: Greek yoghurt or any plant-based yoghurt will work. I love coconut yoghurt here for the extra tropical flavour.
Storage
Fridge: Store in an airtight jar or container for up to 4 days. The texture will soften over time, so give it a good stir before serving.
Freezer: Not recommended. Oats and chia don’t thaw well, and the texture can turn mushy.
More Overnight Oats Recipes
- Tiramisù Overnight Oats
- Strawberry Overnight Oats
- Apple & Cinnamon Overnight Oats
- Blueberry & Lemon Overnight Oats
Coconut & Mango Overnight Oats
Ingredients
- 1/2 mango ~90g ,1/2 cup
- 120 ml coconut milk milk alternative
- 50 g oats
- 1 tbsp chia seeds
- 1 tsp honey or maple syrup
- 2 tbsp coconut yoghurt
Extra toppings
- extra mango
- shredded coconut
Instructions
- Blend together: mango, coconut milk and honey.
- In a jar add: oats, chia seeds and the mango purée. Mix well and refrigerate overnight.
- Top it up with coconut yoghurt and fresh mango. I also added a sprinkle of shredded coconut, but this is optional.