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Breakfast · Australian

Mango Coconut Overnight Oats

Make-ahead oats soaked in coconut milk and yoghurt, topped with fresh mango. A grab-and-go spring breakfast with no cooking involved.

Prep
10 min
Total
10 min
Serves
2
Jump to recipeIngredientsMethod
Jar of overnight oats topped with mango puree, diced mango and toasted coconut

Overnight oats work by letting the oats sit in liquid for several hours so they soften without any heat. Coconut milk gives a richer, slightly sweet base than plain milk, which suits mango well once the fruit starts coming into season.

Use rolled oats, not the quick or instant kind. Quick oats turn gluey and a bit gritty after a long soak, while rolled oats soften into a texture closer to rice pudding, with enough bite left that it doesn't feel like porridge.

A spoonful of yoghurt through the mix adds a bit of tang that balances the sweetness of the coconut milk and mango, and thickens the oats slightly as they sit. Chia seeds are optional, but they soak up extra liquid and give the oats a bit more body if your coconut milk is on the thin side.

Make a batch of 3 or 4 jars on a Sunday and you've got breakfast sorted for most of the week. Keep the mango separate until you're ready to eat, since cut fruit sitting in liquid for days turns the whole jar watery and a bit sad by day three.

Recipe

Mango Coconut Overnight Oats

Prep
10 min
Total
10 min
Serves
2

Ingredients

2 Servings

Method

  1. Step 1: Mix the oats, coconut milk, yoghurt, chia seeds and honey together in a jar or airtight container until well combined.

  2. Step 2: Cover and refrigerate for at least 4 hours, or overnight. The oats are ready when the liquid is fully absorbed and the mixture is thick and creamy.

    Tip: If the oats still seem a bit firm or chalky after soaking overnight, stir through an extra splash of coconut milk before serving.

  3. Step 3: Top with diced mango, toasted coconut and a squeeze of lime just before eating.

Tips

  • Toast the shredded coconut in a dry frying pan for a minute or two before using. It only takes a minute to burn once it starts browning, so watch it closely.
  • If your coconut milk is very thick (common with tinned), loosen it with a splash of water or regular milk before mixing in the oats.
  • Taste the mixture before refrigerating and add a little more honey if your mango isn't very sweet yet, early-season fruit can be milder.

Variations

  • Dairy-free: use coconut yoghurt instead of regular yoghurt.
  • No mango: swap in any soft fruit in season, like sliced banana, berries or stone fruit.
  • Extra protein: stir a tablespoon of natural peanut butter or a scoop of protein powder into the base mixture before refrigerating.

Storage and make-ahead

The oat base (without mango) keeps in the fridge for up to 4 days in a sealed container. Add fresh mango and coconut just before eating each portion, rather than topping the whole batch in advance.

Nutrition per serving, estimated

Calories
340
Protein
9g
Carbs
42g
Fat
15g

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