Mango blended overnight oats (Printable)

Creamy mango and oats blend chilled overnight with crunchy granola topping for a fresh start.

# What You'll Need:

→ Oats Base

01 - 1 cup rolled oats
02 - 1 cup milk (dairy or plant-based)
03 - 1/2 cup plain Greek yogurt
04 - 1 tablespoon honey or maple syrup
05 - 1 teaspoon chia seeds (optional)
06 - 1/2 teaspoon vanilla extract

→ Mango Puree

07 - 1 large ripe mango, peeled and diced (about 1 cup)

→ Toppings

08 - 1/2 cup granola
09 - Fresh mango slices (optional)

# How to make it:

01 - Place rolled oats, milk, Greek yogurt, honey or maple syrup, optional chia seeds, and vanilla extract into a blender. Process until smooth and creamy.
02 - Add diced mango to the blender and blend again until the mixture is fully combined and silky.
03 - Transfer the blended mixture into two jars or bowls. Cover and refrigerate for at least 6 hours to allow the oats to soften and flavors to meld.
04 - Stir the chilled oats before serving. Garnish each portion with granola and optional fresh mango slices. Serve cold.

# Recipe Expert Tips:

01 -
  • It's genuinely ready when you wake up—no cooking, no excuses, just grab and go.
  • The mango makes it taste tropical and indulgent while the oats keep you satisfied all morning.
  • You can make it on Sunday and have two perfect breakfasts waiting in your fridge.
02 -
  • If your overnight oats turn out too thick, stir in a splash more milk rather than fighting with a spoon—thickness is personal and easily adjustable.
  • The texture changes as it sits; day one feels creamier, day two becomes thicker, so plan to eat it within forty-eight hours when it's best.
03 -
  • Freeze extra mango when they're in season, and you'll have instant tropical breakfasts all year long without any loss of flavor.
  • If you're using regular milk instead of yogurt-thick mixtures, reduce it by a quarter cup so the final product isn't watery.
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