Save Last summer, I was standing in my kitchen at six in the morning, staring at a pile of mangoes my neighbor had dropped off, wondering how I'd use them all before they went soft. I grabbed my blender half-asleep and threw together oats, yogurt, and one of those golden fruits on impulse—something between breakfast and dessert. By the time I poured it into a jar and forgot about it overnight, I'd accidentally discovered my new favorite thing to wake up to.
I brought a jar of this to my friend's beach house a few months back, and watching someone's face light up when they realized the entire thing was just blended fruit and oats—no weird powders or additives—made me realize how hungry people are for breakfast that feels like an actual treat instead of an obligation.
Ingredients
- Rolled oats: The foundation that softens overnight and becomes almost creamy without cooking—use old-fashioned oats, not instant, so they hold their texture.
- Milk (dairy or plant-based): This is what makes the whole thing smooth when blended; almond or oat milk work just as well as regular milk.
- Greek yogurt: Adds protein and tang without making it taste sour—the thickness is what makes this actually filling.
- Honey or maple syrup: Just a tablespoon is enough; you can always add more depending on your mango's sweetness.
- Chia seeds: Optional, but they add a subtle texture and keep you fuller longer.
- Vanilla extract: A tiny amount that somehow makes everything taste better, even though you won't taste it directly.
- Ripe mango: This is non-negotiable—underripe mangoes will taste stringy and sour, so wait until they yield slightly to pressure.
- Granola: Buy good granola or make your own; this is where you add the crunch that keeps everything from feeling too soft.
Instructions
- Blend the base:
- Pour your oats, milk, yogurt, honey, chia seeds, and vanilla into the blender and turn it on—you want it completely smooth and creamy, like a thick milkshake. This usually takes about thirty seconds on a decent blender.
- Add the mango:
- Toss in your diced mango and blend again until it disappears into the mixture, turning everything a pale golden color. Don't skip this step—the mango needs to be fully incorporated so it doesn't separate overnight.
- Jar it up:
- Divide the blended mixture between two jars or bowls, cover them tightly, and slide them into the fridge. This is the part where you basically forget about it and let time do the work.
- Wait overnight:
- The magic happens while you sleep—the oats absorb the liquid and soften, and all the flavors get to know each other. Anywhere from six to twelve hours works, though I usually do it right after dinner and eat it the next morning.
- Serve it up:
- Give it a quick stir because sometimes the bottom gets a little thicker, then top with granola and fresh mango slices if you have them. Eat it straight from the jar or transfer to a bowl—it's good either way.
Save There's something oddly comforting about opening your fridge in the morning and finding breakfast already waiting for you, perfectly cold and ready to eat. It's a small thing, but it's the kind of small thing that makes rushing off to work feel slightly less chaotic.
Picking the Perfect Mango
A good mango should smell sweet and slightly floral at the stem, and it should give just a little when you squeeze it gently—not soft, but not rock hard either. Color matters less than you'd think; some varieties stay green even when perfectly ripe. If you grab an unripe mango, stick it in a paper bag with a banana for a day or two to speed things up, though I usually just accept that I'll be making this next week and buy the ones that are already where I need them to be.
Swapping Out the Mango
The beautiful thing about this recipe is that it works with almost any soft fruit you have on hand—I've made it with peaches, pineapple, berries, even papaya when that's what showed up in my CSA box. Each one changes the flavor slightly, which keeps things interesting if you find yourself making this multiple times a week like I do.
Making It Your Own
This is really more of a template than a rigid recipe, so feel free to play around with it once you've made it once or twice and know how it should taste and feel. Add a pinch of cinnamon, use coconut milk instead of regular milk, throw in a handful of shredded coconut—the formula is forgiving enough to handle whatever you want to add.
- If you like things sweeter, a drizzle of honey on top right before eating works better than stirring it in ahead of time.
- Make two jars at once and you've got breakfast handled for two mornings, which is the kind of efficiency I can get behind.
- Store these in the back of your fridge where it's coldest, and they'll stay fresh for about two days before the oats start getting weird.
Save This is the kind of breakfast that makes you feel like you're taking care of yourself without actually feeling like work. Make a jar tonight, sleep in a little tomorrow, and see what I mean.
Common Recipe Questions
- → Can I use plant-based milk and yogurt?
Yes, using plant-based milk and yogurt works well for a dairy-free version without compromising creamy texture.
- → How long should I chill the blend?
Chilling for at least 6 hours helps soften the oats and enhances flavor melding for the best texture.
- → Can I substitute mango with other fruits?
Peaches or pineapple are great alternatives that maintain the tropical and creamy flavor profile.
- → Is it possible to make it less sweet?
Adjust sweetness by reducing honey or maple syrup according to your taste preferences.
- → What texture should I expect?
The result is smooth and creamy with a delightful crunch from granola and fresh mango toppings.