These mango overnight oats are super fresh and such a great make-ahead vibrant and healthy chilled breakfast. Made with mangoes, raw oats, almond butter and lightly sweetened with maple syrup, it is easy to make and satisfying enough to keep you full all morning.
Obviously, I'm on a good overnight oats run. I just shared my favorite strawberry overnight oatmeal a few weeks ago and my head is currently filled with a long list of creative ideas on how to make them.
Because that's the amazing thing about overnight oats: you can make them taste and pretty much look like desserts, while still being healthy and packed with whole foods. There are tons of ways to improvise and keep them simple when making them (check out this complete guide on how to make Overnight Oats your own personal recipe), but once in while it's fun to add a little something extra to them.
And this mango overnight oats recipe is a good example on how you can make your simple raw oat breakfast a little more special. In this case, blending mangoes (fresh or frozen) with milk before adding to the oats brings so much flavor and allows you to taste the sweet fruit in every bite. Also, this recipe is a layered overnight oats, which is very easy to make, but adds texture and more flavor. You will have to whisk an almond butter cream together (3 ingredients-2 min!) to then create swirls in your jar of oats.
Once ready to eat, you can grab a spoon, sit back and dig into the mango sweetened oats while catching some of the creamy sweet almond butter. SO good. It's great for meal-prep, snacks and post-work out recharge bites. Or, make it for when you are craving something sweet, but still want to eat healthy.
Ingredients for mango overnight oats
- Rolled oats
- Mango (fresh or frozen)
- Vegan milk
- Almond butter
- Maple syrup
How to make it
First, make the mango-oat mixture. Simply blend the mango with vegan milk and maple syrup (if using, depends on how sweet your fruit is), then pour over the raw oats and stir. This is the basic overnight oats.
Then, make the creamy almond butter mixture. Whisk almond butter, maple syrup and vegan milk until nice and creamy. Adjust texture and sweetness level to your liking.
Finally, build the breakfast by alternating in between the mango oats and the almond butter mixtures.
Let it rest for at least 2 hours and enjoy!
Which mango to use to make this overnight oats
Both fresh and frozen mango work well.
I actually often make it with frozen mangos as I always have a bag in my freezer (they make for extra creamy smoothies!). You can simply thaw them in the microwave for a few seconds until softened (will be easier to blend). Using frozen fruits makes this breakfast convenient and accessible at any time of the year.
If using fresh mangoes, then any kind will work. I have to say though that if you see Ataulfo mangoes, choose these one. They are so sweet with a very soft, almost buttery, flesh that is less fibrous than other kinds (also the best kind of mango to make this fresh mango summer salad!). They pretty much taste like candy.
I find that frozen mangoes can be a little sour sometimes (it varies bag to bag) and some other kind of fresh mangoes can be less sweet, so simply adjust the amount of maple syrup you add to your breakfast depending of the fruit used.
Watch how to make it
Tips when making this mango overnight oats
- Although blending the mango with the milk adds lots of flavor, it is still super interesting to keep some chunks of fruit for added texture. To do this, instead of completely blending the fruit to a purée with the milk, you can do a pulse until desired texture (see video).
- Make sure to choose old fashioned rolled oats (not quick cooking nor instant oats) for best texture. Choose gluten-free rolled oats if necessary.
- Overnight oats are even better with lots of toppings. If looking for a crunchy added texture, then choose nuts, granola or seeds (more crunchy if added just before eating). Shredded coconut, more fresh fruits or spices are also great as garnishes. Blueberries on top would be a great match with the mango.
- You can easily double or triple this recipe (this recipe only makes for 1 large breakfast) if you want to meal prep. You can layer the oat mixture with the almond butter before storing it in the fridge so it's all ready to grab-and-go.
- The longer the oats rest in the liquid, the thicker the overnight oats be. Simply adjust the consistency by adding more milk, if necessary.
- You can swap the almond butter for any other nut/seed butters. If looking for a nut-free option, then choose pumpkin seed butter and use oat milk.
- You can also use any fruits you like to make it: berries, peaches or even cherries would work great.
- Don't hesitate to add spices to the oat mixture like cinnamon, allspice, pumpkin pie spice mix, nutmeg or vanilla extract for a spiced twist. You can also add a pinch of turmeric for added color.
- As seen in the picture, I love adding vegan yogurt to this overnight oats. The tanginess blends so well with the other flavors. I usually simply top (or use it as a layering ingredient) over the jar or bowl as I like to keep its flavor intact (opposed to combining it to the raw oats mixture). I use cashew yogurt, but any kinds work.
- You can make this breakfast more tropical by using coconut milk (use boxed coconut milk for less fat) and topping with coconut yogurt and shredded coconut.
Other overnight oats recipes you might like
- Pumpkin and orange overnight oats
- Strawberry overnight oats
- How to make overnight oats: the complete guide
I hope you enjoy these mango overnight oats as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Mango Overnight Oats with Almond Butter Swirl
- 1 cup mango, fresh or frozen - plus more for serving
- ¾ cup vegan milk
- ½ tbsp maple syrup
- 1 cup rolled oats
Sweet almond butter layer
- 3 tbsp almond butter
- 1 ½ tbsp vegan milk
- ½-1 tbsp maple syrup
- layer with the shredded coconut, almond butter, chopped mango
- Blend together the mango, vegan milk and maple syrup. You can pulse instead of a full blend to keep some pieces of mango intact.
- Transfer to a medium bowl and add the raw oats. Stir to combine and set aside.
- In a small bowl, whisk together the almond butter, 2 tbsp of vegan milk and ½ tbsp of maple syrup.
- In a jar, transfer half of the mango-oat mixture, then add all of the almond butter mixture, then top with the rest of the mango mixture. Store in the fridge until ready to eat (let sit for at least 2 hours, overnight is best).
- When ready to eat, add the toppings of your choice (shredded coconut, diced mango, chia seeds or nuts).