Mango – Coconut is one of those epic combos. One spoonful of these creamy Mango and Toasted Coconut Overnight Oats and you’ll be planning your next vacation to a tropical island. If you love this tropical flavor combination as much as I do, then you won’t be able to resist this healthy vegan breakfast.
Summer is around the corner and I’m loving all the fresh fruit and simple no-bake recipes. These overnight oats are nourishing, easy to make and absolutely delicious. My favorite part, you make them the night before and breakfast will be ready when you wake up the next day. No time to sit down and have a relaxing meal at home before you leave the house for work? Overnight oats are perfect, just grab a jar on your way out. These healthy overnight oats will keep you full and energized for hours.
I love overnight oats, they are quick, filling and chock-full of goodness. This one is made with oats, chia seeds, almond butter, vegan yogurt, coconut and mango. A sweet vegan breakfast that’s loaded with health benefits. It’s high fiber, protein-rich and packed with fruit, probiotics and healthy fats.
I’m using toasted coconut for this recipe because I love the richer, nuttier, more intense flavor that toasted coconut has. Then I’m serving the coconutty oats over a scrumptious mango cream. The combination of both is truly delicious and the perfect blend of tropical flavors.
If you haven’t tried making overnight oats yet, I hope this recipe changes your mind. And if you are already a fan, then you might also love these other vegan recipes: Summertime Overnight Oats, Peach-Ginger Overnight Oats and Apple Pie Overnight Oats.
If you try this simple plant-based breakfast, let us know what you think. Leave us a comment or tag us on Instagram @mondaydreamsblog, we love hearing from you!
Mango and Toasted Coconut Overnight Oats
Ingredients
OATS:
- 1 cup light coconut milk
- ½ cup unsweetened vegan coconut yogurt
- 1 Tbsp almond butter
- 4 tsp coconut nectar or maple syrup, or more to taste
- 1 ½ tsp vanilla extract
- ⅔ cup rolled oats, use GF, if necessary
- 5 Tbsp toasted shredded coconut*
- 1 Tbsp chia seeds
MANGO CREAM:
- 1 cup chopped mango
- ½ cup unsweetened vegan coconut yogurt
- ½ tsp vanilla extract
- 1 Medjool date or a splash of coconut nectar or maple syrup, optional
TO SERVE:
- Chopped mango
- More toasted coconut
Instructions
- OATS:
- In a medium bowl, whisk together the milk, yogurt, almond butter, coconut nectar or maple syrup and vanilla extract.
- Add the oats, shredded coconut and chia seeds. Mix until combined. Cover and let it sit in the fridge overnight or for at least 2 hours.
- MANGO CREAM:
- Add mango, yogurt, vanilla extract and sweetener, if using, to a high-speed blender. Blend until smooth and creamy.
- TO SERVE:
- You can do this the night before, so when you wake up the next morning your breakfast is good to go. Or you can throw everything together that same morning.
- Divide the mango cream into 2 glass jars.
- Add half of the oats-chia seeds combo to each jar.
- Top with chopped mango and more toasted coconut. You can also add more almond butter and an extra drizzle of maple syrup, if you want.
- Enjoy right away or close the jar and store in the fridge. It will keep for 4 - 5 days.