Mango Coconut Protein Overnight Oats

Overnight oats meet island flavors when ripe mango and light coconut milk steep together in the fridge. Greek yogurt and vanilla protein powder give this jar lasting creaminess, finished with toasted coconut and a bright hint of lime.

Serves 4 · 15 min prep

Estimate for one serving

• 355 cal
• 24g protein
• 42g carbs
• 11g fat
• 3g fiber

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Ingredients

• 2 cups rolled oats
• 1/2 cup vanilla protein powder
• 1 1/2 cups canned light coconut milk
• 1 cup plain Greek yogurt
• 2 tbsp chia seeds
• 2 ripe mango
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• 1/4 cup toasted coconut flakes
• 1 tsp lime zest
• 1 pinch of salt

Instructions

1. 1Dice the mango flesh into small cubes, reserving a few pretty pieces for topping.
2. 2In a large bowl whisk together the coconut milk, Greek yogurt, protein powder, honey, vanilla extract, and salt until smooth.
3. 3Stir in the rolled oats and chia seeds until every oat is coated.
4. 4Fold most of the diced mango into the oat mixture, saving the rest for garnish.
5. 5Divide the mixture evenly among four jars or containers and seal.
6. 6Refrigerate at least 4 hours or overnight so the oats soften and the chia gels.
7. 7In the morning give each jar a quick stir; if too thick, loosen with a splash of coconut milk or water.
8. 8Top each portion with reserved mango, toasted coconut flakes, and a little lime zest.
9. 9Serve chilled straight from the jar for a grab-and-go breakfast.
10. 10Store extras covered in the fridge up to 4 days for easy meal prep.