Creamy Mango Coconut Protein Overnight Oats

Overnight oats turn breakfast into a set-it-and-forget-it ritual, and this creamy version leans tropical with ripe mango and coconut milk. Protein powder and Greek yogurt fold in for a thick, spoonable jar ready when you are.

Serves 3 · 10 min prep

Estimate for one serving

• 385 cal
• 28g protein
• 42g carbs
• 12g fat

Every recipe here is free to read.

Ingredients

• 1.5 cups old-fashioned rolled oats
• 2 scoops vanilla casein or whey protein powder
• 1.5 cups canned light coconut milk
• 3/4 cup plain Greek yogurt
• 1.5 cups diced ripe mango
• 3 tbsp chia seeds
• 3 tbsp unsweetened shredded coconut
• 1.5 tbsp maple syrup
• 1 tsp vanilla extract
• 1/8 tsp pinch of salt
• 1 tsp lime juice

Instructions

1. 1In a large mixing bowl combine the rolled oats, protein powder, chia seeds, shredded coconut, and pinch of salt. Stir until evenly distributed.
2. 2Pour in the light coconut milk, Greek yogurt, maple syrup, vanilla extract, and lime juice.
3. 3Whisk thoroughly for a full minute so the protein powder dissolves completely and no dry clumps remain.
4. 4Fold in half of the diced mango, reserving the rest for topping later.
5. 5Divide the mixture evenly among three 12-ounce jars or meal-prep containers, filling each three-quarters full.
6. 6Seal the jars and refrigerate for at least 6 hours or overnight until the oats soften and the mixture thickens to a creamy pudding texture.
7. 7In the morning give each jar a quick stir. If too thick, loosen with a splash of extra coconut milk.
8. 8Top each portion with the remaining fresh mango cubes and an extra sprinkle of shredded coconut.
9. 9Serve chilled straight from the jar for an easy grab-and-go high-protein tropical breakfast that keeps well for three days.