Mango Chia Oats Toasted Coconut (Print View)

Tropical mango and chia layered with toasted coconut in a creamy oat base, perfect for mornings.

# Components:

→ Base

01 - 1 cup rolled oats, gluten-free certified optional
02 - 1 cup unsweetened coconut milk, shaken
03 - 1/2 cup fresh or thawed frozen mango, diced
04 - 1 tablespoon maple syrup
05 - 2 tablespoons chia seeds
06 - 1/2 teaspoon vanilla extract
07 - Pinch of salt

→ Mango Layer

08 - 1/2 cup fresh or thawed frozen mango, diced
09 - 1 teaspoon fresh lime juice

→ Toasted Coconut Crunch

10 - 1/4 cup unsweetened shredded coconut
11 - 1 tablespoon roasted almonds, chopped (optional)

# Directions:

01 - In a medium mixing bowl or large mason jar, combine rolled oats, coconut milk, diced mango, maple syrup, chia seeds, vanilla extract, and salt. Stir thoroughly until all ingredients are evenly incorporated.
02 - Cover the container with a lid or plastic wrap and refrigerate for a minimum of 6 to 8 hours, preferably overnight, until the mixture reaches a creamy, thickened consistency.
03 - Using a fork, mash the remaining diced mango with fresh lime juice until slightly chunky, creating a layered texture with some defined fruit pieces.
04 - Heat a dry skillet over medium heat. Add shredded coconut and toast, stirring frequently for 2 to 3 minutes until golden brown and fragrant. Transfer to a plate to cool completely, then combine with chopped roasted almonds if using.
05 - Stir the refrigerated oat mixture to recombine. Distribute half the oat mixture into two serving jars or glasses, layer with a spoonful of mango puree, and top with the remaining oat mixture.
06 - Top each jar generously with toasted coconut crunch mixture and serve immediately at room temperature or chilled.

# Expert Advice:

01 -
  • Zero morning stress because your breakfast is literally waiting in the fridge, judging you for sleeping in.
  • The contrast between creamy oats and that toasted coconut crunch is genuinely addictive, like the recipe has layers of personality.
  • It tastes like a vacation in a jar without the flight delays or sunburn.
  • Naturally vegan and dairy-free, so it works whether you eat this way by choice or necessity.
02 -
  • Don't skip shaking the coconut milk before measuring—I once didn't, and the oats stayed watery because all the cream settled at the bottom of the carton.
  • Toast the coconut right before assembling, or it'll lose its crunch and just taste toasty rather than toasted, which is a subtle but real difference.
03 -
  • If your overnight oats seem too thick in the morning, stir in a splash of coconut milk or almond milk to loosen things up—consistency is personal preference, not law.
  • The toasted coconut crunch is truly the star here, so don't skip it or use pre-toasted; the five minutes of toasting creates a flavor difference worth noticing.
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