Mango Blended Overnight Oats (Print View)

A creamy blend of mango, oats, and yogurt chilled overnight, finished with a crunchy granola topping.

# Components:

→ 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)

# Directions:

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 incorporated and smooth.
03 - Pour the blended mixture into two jars or bowls. Cover and refrigerate for a minimum of 6 hours to soften the oats and meld flavors.
04 - Stir the chilled oats before serving. Top each portion with granola and optional fresh mango slices. Serve cold.

# Expert Advice:

01 -
  • It tastes like dessert but actually fuels your morning with real protein and fiber.
  • Everything blends together into something silky that doesn't feel like typical oat texture—it's more like a smoothie bowl you can eat with a spoon.
  • You make it once and forget about breakfast for two days, which feels like winning at adulting.
02 -
  • If your mango isn't ripe enough, the whole thing tastes underwhelming and faintly bitter—spend the extra 30 cents for a mango that actually smells like mango.
  • The blended oats soak up liquid overnight, so on day two it's thicker and almost pudding-like, which some people love and others think needs an extra splash of milk.
03 -
  • Slightly overripe mango (the kind you'd normally think is too soft to slice) blends into the smoothest, most luxurious texture.
  • Make a double batch and you'll have breakfast for four days instead of two, which is the kind of decision that makes the whole week feel more manageable.
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