Overnight Oats Recipe – Mango, Pecan & Coconut Breakfast

Last Updated on 4 months by Neha Deshmukh

Overnight Oats Recipe – Mango, Pecan & Coconut Breakfast

Hey everyone! If you’re anything like me, mornings can be… chaotic. Between getting ready and tackling the day, a quick, healthy breakfast often falls by the wayside. But I’ve found the perfect solution: overnight oats! This Mango, Pecan & Coconut version is a total game-changer – it’s creamy, dreamy, and tastes like a tropical vacation in a jar. I first made this when I was craving something sweet but didn’t want to spend ages in the kitchen, and it’s been a staple ever since.

Why You’ll Love This Recipe

Seriously, what’s not to love? This overnight oats recipe is incredibly easy to make – it takes just 5 minutes of prep the night before. It’s also super customizable, so you can easily swap out ingredients to suit your taste. Plus, it’s a fantastic way to start your day with a nutritious and satisfying breakfast. It’s perfect for busy weekdays, lazy weekends, or even a quick post-workout snack!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• ½ cup rolled oats (about 40g)
• ¾ cup coconut milk (177ml)
• 1 tbsp brown sugar (12g)
• 1 small mango, chopped
• 6-8 pecans, chopped
• 2 tbsp toasted coconut flakes (about 10g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Rolled Oats: I prefer rolled oats (also called old-fashioned oats) for this recipe because they have a lovely chewy texture. They’re also packed with fiber, which keeps you feeling full and energized. Quick-cooking oats work in a pinch, but the texture won’t be quite the same.
• Coconut Milk: You can use full-fat or light coconut milk, depending on your preference. Full-fat will give you a richer, creamier result, while light coconut milk is a good option if you’re watching your calorie intake. I love using canned coconut milk – it has a more intense coconut flavor.
• Mangoes: Oh, mangoes! The king of fruits. I usually use Alphonso mangoes when they’re in season (typically April-July) because they’re incredibly sweet and fragrant. But any ripe mango will work beautifully – Tommy Atkins, Kent, or even Ataulfo are great choices. Did you know mangoes originated in India and Southeast Asia? They’ve been cultivated for thousands of years!

Step-By-Step Instructions

Alright, let’s get cooking (well, prepping!). It’s so simple, you won’t believe it.

1. In a jar or airtight container, combine the rolled oats, coconut milk, and brown sugar. Give it a good stir until everything is nicely combined.
2. Seal the jar tightly and pop it into the fridge overnight – or at least for 6-8 hours. This allows the oats to soften and soak up all those lovely flavors.
3. The next morning, take the jar out of the fridge. Now for the fun part: topping! Add the chopped mango, pecans, and toasted coconut flakes.
4. Gently stir everything together, or layer the toppings on top for a pretty presentation. Serve chilled and enjoy immediately!

Expert Tips

A few little things I’ve learned along the way…

• Toast the Coconut: Toasting the coconut flakes really brings out their flavor. Just pop them in a dry pan over medium heat for a few minutes, stirring constantly, until golden brown.
• Adjust Sweetness: Feel free to adjust the amount of brown sugar to your liking. You can also use maple syrup or honey as a natural sweetener.
• Layer it Up: For a beautiful presentation, layer the oats, mango, pecans, and coconut flakes in the jar. It looks so appealing!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your brown sugar doesn’t contain any bone char during processing.
• Nut-Free Adaptation: Skip the pecans and use sunflower seeds or pumpkin seeds instead.
• Spice Level: My friend Priya loves adding a pinch of cardamom to her overnight oats for a warm, aromatic flavor. It’s amazing.
• Festival Adaptation: This is my go-to breakfast during mango season (Summer Solstice!). It just feels so festive and celebratory.

Serving Suggestions

This is delicious all on its own, but here are a few ideas to make it even more special:

• Serve with a dollop of coconut yogurt.
• Add a sprinkle of chia seeds for extra nutrients.
• Pair it with a cup of masala chai for the ultimate Indian breakfast experience.

Storage Instructions

If you happen to have leftovers (which is unlikely!), you can store them in an airtight container in the fridge for up to 24 hours. The oats will continue to soften over time, so they might not be as firm as the first day.

FAQs

Got questions? I’ve got answers!

• How long can overnight oats sit in the fridge? I recommend enjoying them within 24 hours for the best texture.
• Can I use different fruits instead of mango? Absolutely! Berries, bananas, peaches, or apples would all be delicious.
• Can I make this recipe with steel-cut oats? Steel-cut oats require a longer cooking time, so they’re not ideal for overnight oats. Rolled oats are the way to go!
• What is the best type of coconut milk to use? Canned full-fat coconut milk will give you the creamiest results, but light coconut milk works well too.
• Can I add protein powder to this recipe? Yes, definitely! Add a scoop of your favorite protein powder when you combine the oats and coconut milk.