These creamy Mango Overnight Oats are a nutritious, dense breakfast that tastes like tropical cheesecake-meets-pudding. This recipe blends tangy frozen mango with a sweet ripe banana to make a thick, smooth, batter-like consistency that is so satisfying. They can be made up to 3 days in advance, so perfect for meal prep. Top with an optional white chocolate shell to make it taste even more decadent.
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What’s the difference between blended oats and overnight oats?
Blended oats are overnight oats that have been blitzed into a smooth, thick, almost cake-like batter. They are the same ingredients, just made more decadent by blending them into a dense, oat pudding. They’re a bit like a very creamy, thick smoothie. I have tried them in so many different variations now and you’d be amazed how many different flavor combinations there are. I’ve tried a blueberry version with dark chocolate, Strawberry Blended Oats, Cookie Dough Oats and of course, my viral Chocolate Blended Oats which has had over 4 million views on TikTok. But with oats, the possibilities are endless! They really are a blank canvas for flavor.
Now, with all this said, I still enjoy regular overnight oats too. They have a chewier, more textured consistency that is still very tasty. My favorite regular overnight oats recipes are my tart yet creamy Apple Pie Oats or the dense Peanut Butter & Banana Oats.
Why You’ll Love This Recipe
- Tropical & creamy – mango and banana bring a fresh, sweet flavor twist to creamy blended oats. It tastes like dessert and feels like you’re on vacation!
- Quick & easy: this recipe is incredibly simple to prepare, it will only take 10 minutes of hands-on time and a blender.
- Keeps well – these oats can be made up to 3 days in advance – perfect for meal prep.
Ingredients You’ll Need
You’ll find the specific quantities for each ingredient listed in the recipe card at the bottom of this post, but for your convenience, here’s a shopping list of everything you’ll need:
- Rolled oats
- Milk
- Frozen mango
- Ripe banana
- Natural yogurt
- Salt
- White chocolate
- Coconut oil (optional)
Instructions
Here’s how to make blended Mango Overnight Oats:
Step One: Combine rolled oats, milk, frozen mango, ripe banana, natural yogurt, and a pinch of salt in a blender. Blitz until the mixture is smooth and creamy. It will be runny initially but it will thicken up as it sets.
Step Two: Add the extra mango chunks to the botom of individual jars or containers. Pour the blended oats mixture over the top.
Step Three: In a microwave-safe bowl, melt the white chocolate. Stir in the coconut oil until well combined and smooth. Pour the melted white chocolate mixture over the top of each jar of blended oats, spreading it evenly to form a thin layer.
Step Four: Place the jars in the refrigerator overnight or for a minimum of 90 minutes to allow the oats to thicken and the topping to set.
Substitutions & Variations
- Oats: Rolled oats or quick oats are both fine. I have not tested the recipe with steel cut. Use gluten-free oats if required.
- Milk: Any milk will work in this recipe. Keep in mind the nutritional information in the recipe card below is based on a fortified soy milk. I prefer to use soy as I follow a plant-based diet and it has a similar nutritional profile and protein content to dairy.
- Yogurt: I like to make my own thick Greek style soy yogurt at home (it is very straightforward with a yogurt maker). But you can use any yogurt you like.
- Sweetener: Adjust the sweetness to your liking by adding a tablespoon of honey, maple syrup, or agave nectar if needed.
- Chocolate topping & coconut oil: The chocolate topping is optional but adds that little bit of extra indulgence. Coconut oil is used to help thin the chocolate, making it easier to crack into when eaten straight from the refrigerator. If you don’t mind the chocolate being a bit harder, the coconut oil can be omitted.
- Coconut Oil: If you prefer not to use coconut oil, you can substitute it with butter or a neutral oil like canola or sunflower oil for the chocolate shell.
- Fruit: If you’d like to try this recipe with different fruits, then check out my Blueberry Blended Oats and Strawberry Blended Oats as they are variations on this recipe. You could also experiment with your own creations – I haven’t tested it myself, but I think peaches would be lovely in place of mango in this recipe.
Storage
Store your mango blended oats in airtight containers or jars in the refrigerator. They will stay fresh for up to 3 days. I don’t recommend freezing.
Expert Tips
Using a ripe banana naturally sweetens this recipe, so I haven’t included any extra sweeteners. If you like things on the sweeter side, you can always add some maple or agave syrup. Taste test the oats mixture after blending then adjust accordingly.
FAQ
If you are lucky enough to be able to access fresh mango, then yes, you can absolutely use it in this recipe.
The white chocolate shell typically sets within 20 minutes in the refrigerator, but I recommend waiting at least 90 minutes to allow the oats mixture time to thicken.
Absolutely! I prefer white chocolate but dark chocolate or milk chocolate can also be used.
You can store the blended oats in the refrigerator for up to 3 days. Perfect for meal prep.
No, the coconut oil is optional and can be omitted from the chocolate shell topping. The purpose of it is to thin the chocolate slightly, which makes it easier to crack into with a spoon.
No, I don’t recommend heating this overnight oats recipe. None of the components will taste very good if heated – the chocolate will melt, the oats will toughen and the mango chunks will turn sludgy. It’s best eaten straight from the refrigerator.
Serving Suggestions and More Recipes
Enjoy these blended Mango Overnight Oats chilled, straight from the refrigerator. No extra toppings needed. Store in individual jars or containers for a quick breakfast in the morning, or take it with you to the office (it’s so pretty served in a jar too – you’re almost guaranteed to get compliments from coworkers).
If you’re looking for more make-ahead sweet breakfasts (that are secretly healthy) then check out some of my other popular recipes:
- Raspberry Blended Oats with White Chocolate Ganache
- Chocolate Blended Oats with Raspberry Chia Jam
- Date Caramel Blended Oats
- Tiramisu Overnight Oats
- Chocolate Chia Pudding
- Blueberry Chia Pudding
I hope you enjoy these Blended Mango Oats as much as I do. Please let me know what you think by leaving a star rating and review below this recipe. I also love to see photos so please do feel free to tag me on Instagram and send me photos as a direct message (I am @glowdiaries_) – I love to repost them and showcase what you are cooking (or in this case, blending) up 🙂
Mango Overnight Oats (Blended)
Equipment
- Blender
Ingredients
Blended Oats
- 2 cup rolled or quick oats (240g)
- ½ cup milk (125ml)
- 1 cup diced mango frozen or fresh
- 1 small ripe banana
- 1 cup thick natural yogurt or Greek yogurt (250g) I use soy
- Pinch of salt
White Chocolate Shell Topping
- 80 gram white chocolate melted
- 1/2 tbsp coconut oil optional – helps to thin chocolate topping
To serve
- 1 cup diced mango frozen or fresh
Instructions
- Add all the ingredients for the blended oats to a blender and blend until a mostly smooth, batter-like consistency forms.
- Divide the extra 1 cup mango chunks between jars. Pour the blended oats mixture over the top and carefully smooth down the top.
- If using, add the optional coconut oil to the melted white chocolate and mix until combined.
- Pour the white chocolate over each container of blended oats. Seal and transfer the containers to the fridge to set overnight, or for at least 90 minutes.
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