Mango Coconut Overnight Oats Recipe

My Morning Sunshine in a Jar

Good morning, sunshine. Let’s talk about breakfast. I used to rush around the kitchen. Now, I have a little secret. I make it the night before. It feels like a gift to my future self.

This mango coconut overnight oats recipe is that gift. It is creamy, sweet, and cool. It tastes like a tropical vacation. But you make it in just five minutes. Doesn’t that sound like a good deal? What is your favorite quick breakfast trick?

A Story About Patience

This recipe taught me to slow down. I remember one busy morning. I was so hungry. I tried to eat the oats after only one hour. They were still crunchy. I still laugh at that.

Good things need time. The oats and chia seeds need hours to soak. They get soft and pudding-like. This matters because breakfast should be easy. You deserve a calm, happy morning. It sets the tone for your whole day.

Why This Works So Well

Let’s talk about the team in the jar. The oats are the base. They fill you up. The Greek yogurt makes it creamy and adds protein. The chia seeds are the magic thickeners.

*Fun fact*: Chia seeds can soak up ten times their weight in liquid. That is why your oats get so thick. The coconut milk adds a lovely flavor. And the mango? That is the sweet, sunny cheerleader. Do you prefer fresh or frozen mango?

Making It Your Own

The best part is, you are the boss of your jar. Don’t have mango? Try berries or a banana. Use any milk you like. The honey is optional. Taste it in the morning first. You might find it sweet enough.

This matters because cooking should be fun, not strict. It is about using what you have. It is about making your taste buds happy. What fruit would you love to try in yours? I am always looking for new ideas.

Your Turn to Try

Find a jar with a good lid. Mix everything inside it. That means less washing up. I love that. Gently fold in the mango. Then just walk away. Let your fridge do the work.

In the morning, give it a stir. Doesn’t that smell amazing? Top it with a little extra coconut. Then enjoy your sunshine. You made something wonderful while you were sleeping.

Ingredients:

Ingredient	Amount	Notes
Old-fashioned rolled oats	1/2 cup
Unsweetened coconut milk	1/2 cup	or any milk of choice
Plain Greek yogurt	1/4 cup
Fresh or frozen diced mango	1/2 cup
Shredded unsweetened coconut	1 tablespoon
Chia seeds	1 tablespoon
Honey or maple syrup	1 teaspoon	optional
Salt	Pinch

My Tropical Breakfast Jar

Good morning, sunshine! Let’s make a breakfast that feels like a vacation. This is my Mango Coconut Overnight Oats recipe. It reminds me of summer mornings on my porch. The birds would sing, and the air smelled sweet. This jar captures that feeling perfectly. It’s creamy, fruity, and so easy. You just mix it up before bed. Doesn’t that sound like magic? In the morning, your breakfast is waiting. No fuss, just a delicious spoonful of sunshine. I still smile when I open the fridge and see it.

Now, let’s gather our ingredients. You’ll need a jar with a lid. Any old jar will do! I save my pickle jars. Just wash them well. The smell of mango always makes me think of my grandson. He used to eat it so messily. Juice would drip down to his elbows! I still laugh at that. Okay, let’s get our hands busy. Follow these simple steps. You really can’t go wrong. I promise.

Step 1: Grab your favorite jar. Pour in the rolled oats. Add the coconut milk and Greek yogurt. Drop in the chia seeds and a tiny pinch of salt. Drizzle in honey if you like things sweet. Now, stir it all up. Make sure everything gets friendly and wet. (My hard-learned tip: Stir really, really well. Those chia seeds love to clump together if you don’t!).

Step 2: Time for the fun part! Gently fold in your diced mango and shredded coconut. “Folding” just means stirring softly. You don’t want to smash the beautiful mango pieces. Think of tucking them into a creamy bed. Doesn’t that smell amazing already? It’s like a tropical breeze in your kitchen.

Step 3: Pop the lid on your jar. Now, the hardest part is waiting. Place it in the fridge overnight. The oats and chia seeds will drink up the milk. They get soft and pudding-like. It’s a little kitchen miracle while you sleep. What’s your favorite thing to dream about? A beach, maybe? Share below!

Step 4: Good morning! Take your jar from the fridge. Give everything one big, final stir. You can eat it right from the jar. I like to add a few extra mango chunks on top. Then, dig in with a spoon. Taste the creamy, tropical goodness. You made this! Isn’t that a wonderful way to start the day?

Cook Time: 4–6 hours (while you sleep!)
Total Time: 4 hours 10 minutes
Yield: 1 serving
Category: Breakfast

Three Fun Twists to Try

This recipe is like a best friend. It’s happy to change its outfit! Here are three ways to play with your oats. Try a different flavor each week. It keeps breakfast exciting. Which one would you try first? Comment below!

The Berry Blast: Swap mango for mixed berries. Use almond milk instead. Top with a spoonful of jam. It’s a classic for a reason.

The Peanut Butter Banana: Skip the mango and coconut. Mash half a banana into the mix. Add a big spoonful of peanut butter. It tastes like a cozy dessert.

The Tropical Sunrise: Add a few pineapple chunks with the mango. Sprinkle with chopped macadamia nuts. It’s a real island party in a jar.

Serving It Up With Style

This jar is a full meal by itself. But sometimes, I like to dress it up. It feels extra special that way. For a pretty plate, scoop it into a bowl. Top with extra mango and a mint leaf. You could add a sprinkle of granola for crunch. On the side, a few slices of crispy bacon are surprisingly good. The salty and sweet combo is perfect.

What to drink? For a fancy morning, I love a cold glass of orange-mango juice. It doubles down on the tropical vibe. In the evening, this makes a lovely dessert. Pair it with a small glass of coconut rum over ice. It’s a grown-up treat. Which would you choose tonight?

Keeping Your Oats Fresh and Ready

These oats love a night in the fridge. They will stay good for up to three days. Just keep them in your jar with the lid on tight.

You can freeze them for a creamy treat later. I pour single servings into little cups. Then I thaw one in the fridge overnight. No reheating needed! They are meant to be eaten cold.

I once made a big batch for the whole week. It was so nice to have breakfast ready. This saves your busy morning time. That is why batch cooking matters. It gives you a calm start.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Oat Troubles

Is your breakfast too thick? Just stir in a splash more milk. The chia seeds soak up a lot of liquid. This makes your oats creamy and soft.

Are the oats still a bit hard? They might not have soaked long enough. Always give them at least four hours. I remember when I was too impatient once. My breakfast was crunchy!

Not sweet enough for you? Add a tiny bit more honey next time. Taste your mango first. A ripe, sweet mango needs less honey. Getting the flavor right matters. It makes you excited to eat it.

Which of these problems have you run into before?

Your Quick Breakfast Questions, Answered

Q: Can I make this gluten-free? A: Yes! Just use certified gluten-free oats. Everything else is naturally gluten-free.

Q: How far ahead can I make it? A: You can make it up to three nights before. It gets creamier each day.

Q: What if I don’t have Greek yogurt? A: Any plain yogurt will work. You could even use a mashed banana.

Q: Can I double the recipe? A: Absolutely. Use a bigger jar. Just keep the same ratios.

Q: Any fun extra toppings? A: Try a sprinkle of cinnamon or chopped nuts. *Fun fact: Chia seeds are little powerhouses of energy!*

Which tip will you try first?

Wishing You a Sweet Morning

I hope you love this sunny, tropical breakfast. It always makes me think of summer mornings. I would love to see your creation.

Share a picture of your jar. Tell me how you made it your own. Have you tried this recipe? Tag us on Pinterest! Use our handle @ChloesCozyKitchen.

Thank you for cooking with me today. Happy cooking!

—Chloe Hartwell.