Creamy Mango Coconut Overnight Oats (Vegan Gluten-Free)
These Creamy Mango Coconut Overnight Oats taste like summer and are ready in 5 minutes of work. They create the most delicious meal prep breakfast that’s naturally dairy-free, gluten-free and full of fibre.
I love a good overnight oats recipe, as do a lot of people, but it’s easy to get stuck in a flavour rut. You might always add berries or the same nut butter, so I am here to switch it up and offer you this tropical, summery and delicious mango and coconut version. The base is so creamy, fruity and zesty, topped with even more mango and some nuts on top for crunch. The end result is a delicious high-fibre, energy-boosting and gut-healthy breakfast that you will crave on repeat.
Why will I love these oats?
These oats are amazing:
- Thick, creamy and delicious
- Tropical and summery
- Packed with real mango in every bite
- Made with homemade mango milk
- Packed with coconut yoghurt, desiccated coconut and coconut milk
- Naturally plant-based, dairy-free and egg-free
- Gluten-free and easily nut-free
- Great for meal prep (will keep for 2-3 days in the fridge)
- Takes 5 minutes to make
- Great for the gut
- Source of omegas and healthy fats
- Will keep you full all morning
- Delicious on the go or at home
- Perfect for the sunshine
- You can use frozen mango, too, outside of summer
- Tastes like a holiday!
If you already love the sound of these oats, then skip ahead to the recipe card below. or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the oats:
- Mango: fresh is best, but you can also use frozen, simply allow it to defrost first.
- Plant-based milk: I love to use coconut milk (from the carton) to really add to the flavours but oat, almond or soya are also great.
- Linwoods oats: these are so delicious, and the plain flavour is a great base for lots of recipes. they already contain chia seeds, to make the oats thick and creamy, while adding omegas and increasing the fibre count.
- Lime: the zest and juice add so much flavour and work so well with mango.
- Dairy-free yoghurt like coconut: I love the Cocos Organic coconut yoghurt to go with the tropical theme but you can also use thick unsweetened dairy-free Geek-style yoghurt, too.
- Desiccated coconut: adds lots of lovely coconut flavour to each mouthful.
- Chopped pistachios and seeds: these are for on top, and you can also choose other nuts/seeds like macadamia, almonds or pecans.
- Maple syrup: to drizzle when serving.
Can I add protein powder?
Yes of course, you can add a scoop of your preferred protein (ideally vanilla or unflavoured) and you may need to add 60-100ml more dairy-free milk as the protein powder will thicken the mix.
Are these gluten-free and nut-free?
The Linwoods oat range is fully gluten-free, so just check your oats if you are using another brand. These are easily nut-free if you swap the pistachios on top for more coconut or seeds. Also check that your dairy-free milk is nut-free (coconut is not a nut).
How do I make them?
These are simple to make:
- Chop up the mango: we blend some and leave some as cubes.
- Blend the mango and dairy-free milk: in a small blender, until creamy.
- Stir together the oats and other ingredients with the mango milk: until combined.
- Cover and leave to chill in the fridge overnight: or for 2-4 hours if you prefer.
- Spoon the oats into jars with yoghurt and mango: and top with some nuts, seeds and enjoy.
How long will they last?
These oats will keep for 2-3 days in a sealed container in the fridge.
What other recipes can I try?
For more breakfast inspiration, try:
- Banana Raspberry Breakfast Oat Muffins
- Chocolate Date and Pistachio Granola
- Lemon Raspberry Pistachio Overnight Oats
- Chocolate Hazelnut Protein Baked Oats
- Simple Vegan Vanilla Protein Pancakes
Creamy Mango Coconut Overnight Oats (Vegan Gluten-Free)
These Creamy Mango Coconut Overnight Oats taste like summer and are ready in 5 minutes of work. They create the most delicious meal prep breakfast that’s naturally dairy-free, gluten-free and full of fibre.
Ingredients
- 1 mango, cut into cubes
- 240ml plant-based milk
- 100g Linwoods Energy Overnight Oats*
- 1 lime, zest and juice
- 60g thick dairy-free yoghurt, plus extra
- 2 tbsp desiccated coconut
- 2 tbsp chopped pistachios/mixed seeds
- 2 tbsp maple syrup
Instructions
- Add 100g of mango cubes to a small blender with the plant-based milk and blend until creamy. Reserve the rest of the mango for serving.
- Into a large bowl, add the oats, lime zest and juice, yoghurt, coconut and the mango milk. Stir well then cover and leave in the fridge overnight. You can keep this in the fridge now for 2-3 days.
- When ready to serve, add some extra yoghurt into 2 jars and top with the creamy mango oats. Add on some extra yoghurt and the reserved mango cubes. Top with some crushed pistachios and/or seeds and some syrup.
- Enjoy straight away or cover and keep in the fridge for 1-2 days.
Notes
*if using plain oats, please add 2 tbsp chia seeds to the oat mix.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Creamy Mango Coconut Overnight Oats so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With mango love x
p.s. this recipe was first made with Linwoods oats, and all opinions are my own. This blog post is not sponsored.
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