Chocolate Chip Mango Overnight Oats Recipe

This post may contain affiliate links. Read our disclosure policy

Watch the recipe

Cooking With Anadi

12K subscribers · creamy mango and chocolate chips stirred into oats overnight

Subscribe

Mango Madness!

On a hot summer’s day in India mangoes were a go-to treat for me. Mangoes are my favorite fruit, I just can’t get enough of them! My favorite type of mango is called Mango Langra, which are grown in India. These mangoes have a very special kind of sweetness that you can’t find in North America.

Summer is mango season in India. As a kid, my family and I would enjoy an extravagant feast, with a vegetarian curry served with breads such as rotis or parathas. As dessert, we’d simply snack on fresh mangoes. I’ve honestly had a dozen of these mangoes in one sitting!

Regardless, even though the mangoes aren’t quite the same here in Canada as they are in India, a mango is a mango, and while I don’t have mangoes very often anymore, this chocolate chip overnight oats with mango puree recipe was a fun way to incorporate mangoes in the morning! Because of how sweet the mangoes are, you won’t need any additional sweetener for this recipe, the glory is all in the mangoes. Though I admit I'm a major chocoholic which is why chocolate chips are pretty much a must in overnight oats that don't have cocoa powder!

Tools Needed

• Food processor
• Mixing bowl
• Whisk
• Plastic wrap
• Measuring cups
• Measuring spoons

How to Make the Mango and Chocolate Chip Overnight Oats

This recipe will show you how to make a simple chocolate chip overnight oats, but with the twist of merging it with a mango puree!

Making the Base

To get started, make your base for the overnight oats. For this, you will need:

• Quick oats
• Greek yogurt, plain or vanilla
• Vanilla extract (you can omit if you’re using vanilla Greek yogurt)
• Milk (I use traditional dairy milk)
• Chia seeds

In a large mixing bowl, combine all the ingredients together. It’s that simple!

Making the Mango Puree

You won’t believe how easy it is to make the mango puree! All you need is milk and mangoes. Fresh or frozen mangoes will work.

Add the milk and mangoes into a blender or food processor.

Keep blending until you have a thick and creamy consistency. If it’s too thick, gradually add more milk. Be sure not to add too much milk - you don’t want the puree to be liquidy! It should look as it does below.

Bringing It All Together

Now, add your mango puree to the overnight oat mixture, and mix well.

Transfer your mixture to either a serving bowl or to a mason jar. Seal your mason jar with a lid or cover your serving bowl with plastic wrap.

In the morning, top with honey and chocolate chips. Grab a spoon and enjoy!

These chocolate chip overnight oats with mango puree will definitely be a sweet and satisfying breakfast so definitely give this recipe a try! This can be an easy go-to in the summer heat or when you feel like enjoying a cool snack!

Why the Mango Gets Blended Instead of Chopped

Most fruit overnight oats recipes have you dice the fruit and stir it through. This one does not. Half a cup of mango goes into a blender with up to 1/2 cup of milk and gets taken to a thick but pourable consistency first, and only then is that puree whisked into the base. What you are effectively making is mango milk, and the difference is that the tropical flavor and the color run through every single spoonful rather than turning up in occasional lucky bites.

Add the milk gradually rather than all at once. Juicy mangos give up a lot of their own liquid and need noticeably less, and it is very easy to overshoot into something closer to a smoothie, which then leaves the oats too loose to set overnight. Frozen mango works as well as fresh here and is often the better choice out of season, because it is picked ripe. Papaya and peaches are the two listed substitutes if mango is not available.

The Oats, the Chia and Why It Needs Overnight

The base is 3/4 cup of rolled oats, and rolled is the specification that matters. Steel cut oats will not soften in cold liquid no matter how long you leave them, and instant oats go the other way and collapse into mush. If you need this gluten-free, buy oats labeled certified gluten-free, because oats are naturally free of gluten but are almost always processed alongside wheat.

The 2 tsp of chia seeds are the setting agent. They swell and gel in the liquid, which is what gives the jar its body, and they bring omega-3 fatty acids along with them. Ground flaxseed is the listed swap, and flax seeds behave much the same way. So do basil seeds, sabja, which is the version you will find in a lot of Indian kitchens and which sets even faster.

Give it 4 to 6 hours minimum, or simply leave it overnight. The prep time on the recipe card reads 375 minutes, which looks alarming until you realize it is almost entirely the fridge working while you sleep. Oats are a whole grain, and that long soak also begins breaking down phytic acid in them, which is part of why an overnight oatmeal sits more comfortably for digestion than a quickly cooked bowl.

Toppings, Swaps and Making It Vegan

As written the toppings are 1 tbsp of honey and 2 tsp of chocolate chips, added when you open the jar rather than the night before. Honey is the one thing standing between this and a vegan breakfast, and maple syrup, agave nectar or coconut sugar all replace it directly while keeping things refined sugar free if that matters to you. Swap the dairy milk for oat milk or creamy coconut milk and the Greek yogurt for a thick plant yogurt, and the whole jar is vegan.

It is also worth tasting before you sweeten at all. A ripe mango plus 1/4 cup of vanilla Greek yogurt is already sweet, and plenty of people will find they want a sugar-free version without missing anything.

For favorite toppings beyond the two listed, coconut flakes lean further into the tropical side, sliced banana works, and a spoon of nut butter, either peanut butter or almond butter, adds healthy fats and makes it considerably more filling. Two smaller additions punch above their weight: a squeeze of lime juice sharpens mango the way salt sharpens tomato, and an actual pinch of salt in the base lifts everything. A scoop of vanilla protein powder can go into the base too, though add a splash more milk with it or the mixture tightens up too far by morning.

What Is Actually In a Jar

The nutrition works out at 603 calories for the jar, with 26 grams of protein, 13 grams of fiber, 20 grams of fat and 84 g of carbohydrate. Read that as a full breakfast rather than a snack, because it is a substantial amount of food. The protein is coming from three places at once, the milk, the Greek yogurt and the oats themselves, which is why the number is higher than you would expect from something with no obvious protein source in it.

Those grams of fiber come from the oats, the chia and the mango together. Fiber and protein both slow how quickly the body works through the carbohydrate alongside them, which is the straightforward reason a jar like this tends to hold you longer than the same calories as cereal, and something to be aware of if blood sugar is a thing you pay attention to. The mango is also where the vitamins and antioxidants in the jar come from, while the oats carry most of the minerals.