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Mango Overnight Oats in a glass pot topped with coconut yogurt and fresh mango with coconut flakes.

Mango Overnight Oats without Chia seeds

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  • Author: Bianca
  • Prep Time: 15
  • Total Time: 15
  • Yield: 2 1x
  • Category: Breakfast
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan


These tropical easy 15-minute overnight oats without chia seeds are infused with mango, lime, cardamom, and coconut milk for a creamy consistency. Super creamy, vegan, refined sugar-free, gluten-free, and perfect for meal prep!



For the mango puree:

  • 1 cup mango (frozen or fresh), peeled and diced
  • 1 cup (230 ml) unsweetened full-fat coconut milk
  • ¼ cup (60 ml) water
  • 12 tablespoons maple syrup (optional for added sweetness)
  • 1 lime (juice)
  • ¼ teaspoon ground cardamom
  • 1/8 teaspoon salt
  • 4 drops vanilla extract

For the oatmeal:

  • 1 cup (90 gr) rolled oats
  • ¼ cup mango (thawed if frozen or fresh), peeled and diced
  • 2 tablespoons ground flax seeds

Topping suggestions: coconut yogurt, chopped pistachios, shredded coconut, hemp hearts, cacao nibs.


  1. BLEND
    To a blender, add the (frozen) mango, coconut milk, water, lime juice, maple syrup, ground cardamom, vanilla, and salt. Blend on high for about 30 seconds to a minute until you have a smooth and thick mango puree.
    Pour the mango puree into the bowl and stir in the rolled oats and ground flax seeds.
  3. Store & Serve
    Let sit for at least 1-2 hours or overnight covered in the fridge to allow the oats to soften and absorb the flavors.
  4. Before serving, you may want to give the oats a good stir. Transfer the oatmeal to small bowls or jars. If the mixture is too thick, add a coconut milk splash to achieve your desired consistency.
  5. Serve with chopped mango, top with any toppings you like, and enjoy cold, at room temperature, or warmed up on the stove. Any left-overs can be kept in the fridge for up to 4 days (depending on the freshness of the mango).


  • Use freshly ground flax seeds for the best flavor and texture.
  • Plant-based milk: To replace coconut milk, use creamy milk, such as soy, hemp, or oat milk.
  • Protein: To boost the protein in this recipe, add a scoop of protein powder and a few extra tablespoons of milk. Skip the maple syrup if your protein powder is sweetened.
  • Sweetness: feel free to adjust the sweetness of this recipe by using more maple syrup.


  • Serving Size: 2
  • Calories: 624 gr
  • Sugar: 45 gr
  • Sodium: 0.6 gr
  • Fat: 15 gr
  • Carbohydrates: 105 gr
  • Fiber: 18 gr
  • Protein: 19 gr