Mango blended overnight oats (Print Version)

Smooth mango and yogurt blended with oats, chilled overnight and topped with crunchy granola.

# 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 combined and smooth.
03 - Pour the blended mixture into two jars or bowls, cover, and refrigerate for at least 6 hours to allow oats to soften and flavors to meld.
04 - Before serving, stir the oats, then top each portion with granola and additional mango slices if desired. Serve chilled.

# Expert Advice:

01 -
  • No cooking required, just blend and wait while you sleep—breakfast shows up ready to eat.
  • That crunchy-creamy contrast feels indulgent but actually keeps you full until lunch.
  • It tastes like a vacation in a bowl, especially when mango season hits.
02 -
  • If your oats seem too thick in the morning, thin with a splash of milk rather than liquid from the jar—the mixture should be spoonable but never soupy.
  • Don't skip covering the jars or your fridge will smell aggressively tropical, and the top layer will develop that weird film.
03 -
  • Use frozen mango instead of fresh and there's no prep work at all—just let it soften in the blender for a few seconds before blending, and you get the same silky result.
  • Pour the mixture while it's still slightly warm from blending and the oats will absorb liquid faster and more evenly overnight.
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