Mango Blended Overnight Oats (Printable Version)

Tropical mango blended with creamy oats and crunchy granola topping for a delicious chilled breakfast.

# 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)

# Steps:

01 - In a blender, combine rolled oats, milk, Greek yogurt, honey or maple syrup, chia seeds if using, and vanilla extract. Blend until smooth and creamy.
02 - Add diced mango to the blender and blend again until fully incorporated and smooth.
03 - Pour the blended mixture into two jars or bowls. Cover and refrigerate for at least 6 hours or overnight to allow the oats to soften and flavors to meld.
04 - Before serving, stir the oats, then top each portion with granola and additional mango slices if desired. Serve chilled.

# Expert Advice:

01 -
  • It's ready the moment you wake up—no blending, no cooking, just pure convenience wrapped in tropical flavor.
  • The mango stays bright and sweet while the oats become impossibly creamy, like pudding but better for you.
  • It's one of those recipes that feels indulgent but actually keeps you satisfied until lunch.
02 -
  • The texture changes dramatically depending on how long it sits—6 hours gives you creamy with slight oat texture, while 12 hours creates pudding-like smoothness, so adjust based on what you prefer.
  • If your overnight oats are too thick in the morning, stir in a splash more milk rather than panicking; they'll loosen up beautifully.
03 -
  • Frozen mango works just as well as fresh and actually blends smoother, plus it keeps longer and costs less during off-season.
  • If you like your overnight oats thinner, add milk gradually the morning you eat it rather than committing to thickness the night before.
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