Ever wake up already behind? That’s usually me, snoozing three times and then scrambling for something—anything—to eat. That’s exactly why I swear by this mango and coconut overnight oats recipe. It’s easy. It’s fast (well, you do have to wait overnight, so patience gets you somewhere). And—bonus—it’s so much tastier than another sad bowl of cereal. Been there, done that, right? Plus, the mango and coconut combination? It’s like sunshine in a jar. Trust me, “boring breakfast” isn’t even on the table anymore. 
How to make coconut mango overnight oats
You barely need to know how to cook. Really, it’s more assembly than anything. Grab a mason jar or whatever leftovers container you rescued from last week. Mix half a cup of rolled oats with half a cup of coconut milk (the creamy kind, not the watery stuff—makes it so much better). Stir in a tablespoon of chia seeds, maybe a squirt of honey. All this is flexible, don’t stress the exactness.
Now, dump in some chopped ripe mango. I usually use half a mango, but you do you! Save a few cubes for topping, if you’re feeling fancy. Stir it up, slap on a lid, and park it in the fridge. The hardest part? Remembering it’s in there in the morning. I usually forget, then am stupidly excited when I find it. 
Are overnight oats bad for you?
Okay, let’s squash this one right now. People love to argue in the comments about carbs or sugar or something else, but honestly, they’re pretty wholesome. Overnight oats give you fiber (hello, oats), some heart-healthy fats if you use coconut milk, and a pile of vitamins from mango. The only “bad” part is if you go totally wild with the sweetener or use flavored yogurts loaded with sugar.
If you’re worried about raw oats—don’t be. The soaking magically makes ‘em soft and easy to digest. Just, you know, store them in the fridge.
Can you put fruit in overnight oats?
You’d honestly be missing out if you didn’t. Fruit in overnight oats is half the magic, in my humble opinion. Mango works perfectly (duh), but strawberries, kiwi, pineapple, even blueberries when I forget to shop—they all work. I once threw in some diced apple and shredded coconut for a fall vibe, and wow, that was surprisingly good.
Frozen fruit is cool too, especially if you’re pinching pennies or find yourself staring at a sad, out-of-season produce display. Anything goes—I mean, this isn’t a five-star restaurant. Mix it up, see what you love.
“I never liked oatmeal until I tried this coconut mango version. Prep takes two minutes and it’s waiting for me in the fridge. My mornings are better now!” – Sarah, friend and former oat skeptic
Ingredients and Nutrition
Here’s what I usually use (again, it’s chill if you substitute):
- Rolled oats, always. Not instant, not steel cut. The regular kind.
- Chia seeds, for creamy texture and extra oomph in the nutrition department.
- Coconut milk (canned for that lick-the-spoon richness, or use the carton for lighter).
- Mango, ripe and juicy. If out of season, frozen works too.
- Sometimes honey or maple syrup, but just a little.
Nutritionally, you’re looking at a nice mix: carbohydrates from oats and fruit, healthy fats thanks to coconut, a bit of protein, and fiber everywhere. Soaking the oats helps with digestion (helps my cranky stomach for sure). What else—oh! It’s plant-based if you skip the honey. So, yeah, good news all around.
Tips and F.A.Q.
Here’s a few quick hacks from my many trial-and-error breakfasts:
- Layer your mango last if you want a pretty look in the jar (makes for that Pinterest snap, if you care).
- Don’t overdo the liquid or you’ll end up with oat soup. Trust me, not my best weekday.
- Really give it a good stir so everything gets happy together.
- Let it soak at least four hours, but overnight is best for max creaminess.
For folks with allergies, sub almond milk or oat milk instead of coconut. Flaky coconut on top makes it wildly tropical—go crazy.
Common Questions
Can I use quick oats instead of rolled oats?
Yes, but you’ll get a softer, mushier texture. Still edible.
How long can I keep these in the fridge?
About three days, maybe four if your fridge is cold as the Arctic.
Is this gluten free?
If your oats are certified gluten-free, then yes!
Can I swap out the mango?
Absolutely. Any fruit you love will be great—try berries or even peaches.
What about adding protein?
A little Greek yogurt or a scoop of protein powder mixes in just fine.
Ready to Shake Up Breakfast?
Look, breakfast doesn’t have to be boring. Especially not with something as easy and satisfying as creamy coconut mango overnight oats. It makes mornings feel like a mini holiday, seriously. Why not shake up your usual wake-up routine? For more healthy breakfast ideas, check out this awesome overnight oats collection. Let me know how your oats turn out—I genuinely want to hear. You might even convince me to try a new flavor. 
Coconut Mango Overnight Oats
Ingredients
Method
- In a mason jar or container, mix the rolled oats, coconut milk, chia seeds, and honey or maple syrup.
- Add chopped mango, reserving some for topping if desired.
- Stir well to combine all ingredients.
- Seal the container and refrigerate overnight.