Mango Blended Overnight Oats (Printable)

Creamy mango and oats blend chilled overnight, topped with crunchy granola for a light, tasty 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)

# How To Make It:

01 - Combine rolled oats, milk, Greek yogurt, honey or maple syrup, chia seeds if using, and vanilla extract in a blender. Blend until smooth and creamy.
02 - Add diced mango to the blender and blend again until fully integrated and smooth.
03 - Transfer the blended mixture into two jars or bowls. Cover and refrigerate for at least 6 hours to soften oats and develop flavors.
04 - Stir the chilled oats before serving. Top each portion with granola and optional fresh mango slices. Serve cold.

# Expert Suggestions:

01 -
  • It tastes like a mango smoothie bowl you'd pay twelve dollars for, but you made it in ten minutes the night before.
  • No morning scrambling—your breakfast is literally waiting for you, creamy and cold and ready to eat.
02 -
  • Don't use overripe or mushy mango—it makes the whole thing taste fermented and slightly off, which I learned the hard way on a Tuesday morning.
  • The oats will continue to absorb liquid even after day one, so if it seems too thick on day two, just stir in a splash more milk.
03 -
  • Freeze mango a few hours before blending if you want it extra thick and cold without watering it down with ice.
  • Granola scattered on top right before eating stays crunchier than if you mix it in the night before—the little detail that makes people ask for the recipe.
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