Mango Overnight Oats (Blended)

Creamy mango and banana blended oats that taste like dessert! Easy to prep in a blender and perfect for a make-ahead tropical breakfast.

Course Breakfast

Cuisine American

Prep Time 10

Chilling Time 1 30

Total Time 1 40

Servings serves

Calories 276kcal

2 cups old-fashioned rolled oats approx. 170 g; quick oats also work.
1 cup plain yogurt approx. 230g; about 230 g; I use soy or coconut yogurt, but any thick Greek-style yogurt works.
1 cup mango diced, frozen or fresh; approx. 185g
1 small banana ripe; approx. 100g
½ cup milk approx. 120ml; I use unsweetened soy milk, but any milk works.
⅛ teaspoon table salt
1 cup mango diced, frozen or fresh, for serving; approx. 185g

80 g white chocolate approx. 2.8 oz; melted; optional; I use dairy-free white chocolate.
½ tablespoons coconut oil optional - helps thin chocolate

Add the oats, yogurt, mango, banana, milk, and salt to a blender. Blend until smooth and thick like a pourable batter.
Divide the remaining diced mango (for serving) between four jars or containers.
Pour the blended oat mixture over the mango and gently smooth the tops.
If using, stir the melted white chocolate with coconut oil until smooth, then pour over the oats to form a shell.
Seal the jars and chill in the fridge for at least 1½ hours, or overnight, until cold and set.

Store in the fridge for up to 3 days. Do not freeze.