Mango Overnight Oats with Banana and Coconut

Overhead view of overnight oats topped with mango and toasted coconut.

5 from 25 votes

Mango Overnight Oats with Banana and Coconut

These mango overnight oats are an easy make-ahead breakfast, packed with nutritious ingredients and full of tropical flavor.

Prep Time5 mins

Refrigerating Time4 hrs

Total Time4 hrs 5 mins

Course: Breakfast

Cuisine: American

Keyword: banana, breakfast, coconut, mango, oatmeal, oats, overnight oats, tropical

Diet: gluten-free, oil-free, vegan, wfpb

Servings: servings

Calories: 408kcal

Author: Amber Asakura

Ingredients

1 ripe banana
1 cup old fashioned rolled oats use certified gf oats if necessary
1 cup unsweetened plant milk
¾ cup diced mango fresh or frozen (thawed if frozen, see notes for quick thawing tip)
¼ cup canned coconut milk can sub more plant milk for lower fat option
3 Tablespoons hemp hearts optional
2 Tablespoons ground flax seeds can sub chia seeds
1 teaspoon vanilla extract
¼ teaspoon salt

Topping

¼ cup diced mango fresh or frozen (thawed if frozen)
3 tablespoon unsweetened shredded coconut toasted (see notes for instructions)

Volume - Weight

Instructions

In a medium bowl, mash the banana until no large chunks remain.
Add the oats, plant milk, mango, coconut milk, hemp seeds (if using), flax, vanilla, and salt and stir until combined.
Divide equally into two or three jars (I used lidded jars from Dollar Tree that hold about 13oz). Cover and refrigerate at least 4 hours or overnight.
The next morning, add the toasted coconut and additional mango to serve. No need to warm it up. It's delicious eaten cold.

Notes

If I’m using frozen mango chunks, I like to dice large pieces into smaller (½”) chunks while the mango is still frozen. To thaw, I measure out the amount needed for both parts of the recipe and place it in a wire mesh strainer. Run hot water over the mango pieces for 15-20 seconds. Ta da! Thawed mango!

To toast shredded coconut: Toast the coconut in a small skillet over medium-low heat for around 3 to 5 minutes, stirring frequently, until it's lightly browned and fragrant. Immediately pour it into a heat-safe bowl to cool. Store any unused coconut in an airtight container.

Nutrition