Mango Coconut Milk Overnight Oats (Vegan, High Protein)

Name: Mango Coconut Milk Overnight Oats (Vegan, High Protein)
Prep time: 10 min
Total time: 8 h 10 min
Yield: 2 servings
Ingredients: 1 cup rolled oats (use certified gluten-free oats if needed); 2 tbsp chia seeds; 2 tbsp hemp seeds (shelled hemp hearts); 2 scoops vanilla plant-based protein powder (approximately 50g total, pea or brown rice protein w...; 1 cup light coconut milk (from a can, shaken well); 0.5 cup unsweetened oat milk (or any plain plant milk); 1 cup fresh mango (divided, approximately 1 medium mango); 1 tbsp pure maple syrup (reduce or omit if mango is very sweet); 1 tbsp fresh lime juice (approximately half a lime); 0.5 tsp vanilla extract; 0.25 tsp ground cardamom (optional but recommended); 1 pinch sea salt (enhances overall flavour); 2 tbsp unsweetened desiccated coconut (for topping); 1 tbsp flaxseed meal (for extra fibre and omega-3s)

High ProteinVeganDairy-FreeMeal PrepNut-FreeEgg-Free

Prep Time10 min

Servings2

Calories382 kcal

Health Score6/10

↓ Jump to recipe

Mango Coconut Milk Overnight Oats (Vegan, High Protein)

There is something almost magical about opening the fridge in the morning to find breakfast already done. These mango coconut milk overnight oats are exactly that kind of recipe. Built around rolled oats, chia seeds and creamy coconut milk, they deliver a genuinely tropical experience without any cooking, any fuss or any compromise on nutrition. The whole thing comes together in one jar, in about five minutes, the night before you need it.

What makes this version stand out from the crowd is the protein boost. Most overnight oat recipes lean heavily on simple carbohydrates and offer little to keep you full past nine in the morning. Here, a generous scoop of vanilla plant-based protein powder is stirred right into the base, alongside hemp seeds, which add a subtle nutty depth and a seriously impressive amino acid profile. The chia seeds do double duty too, thickening the oats beautifully overnight while packing in soluble fibre that supports steady blood sugar levels. The result is a breakfast that keeps hunger at bay for hours, not minutes.

The mango element works on two levels in this recipe. Half the mango gets blended into the coconut milk base, giving the oats a golden, almost pudding-like colour and a natural sweetness that means you need barely any added sweetener. The remaining mango is diced fresh and layered on top just before serving, so every spoonful has a contrast of soft, soaked oats and bright, juicy fruit. A squeeze of fresh lime juice cuts through the richness of the coconut milk and lifts the whole thing, making it taste far more vibrant than you might expect from something that sat in a jar overnight. A pinch of ground cardamom is optional but worth trying. It pairs beautifully with both mango and coconut and gives the oats a subtle warmth that feels genuinely special.

From a nutrition standpoint, this recipe hits a strong balance. Each serving comes in at around 380 calories, delivers over 20 grams of protein, and provides a solid 9 grams of fibre. The natural sugars come almost entirely from fresh mango and a small drizzle of pure maple syrup, which you can reduce or skip if your mango is particularly ripe and sweet. The fat content is moderate and comes from healthy sources: coconut milk, hemp seeds and chia seeds. This is completely vegan and dairy-free, and it works beautifully as a meal prep option. Make four jars on a Sunday evening and you have breakfast sorted for the first four days of the week, no stress, no excuses and no skipped mornings.

Ingredients

Serves:2

1 cup rolled oats (use certified gluten-free oats if needed)
2 tbsp chia seeds
2 tbsp hemp seeds (shelled hemp hearts)
2 scoops vanilla plant-based protein powder (approximately 50g total, pea or brown rice protein works well)
1 cup light coconut milk (from a can, shaken well)
0.5 cup unsweetened oat milk (or any plain plant milk)
1 cup fresh mango (divided, approximately 1 medium mango)
1 tbsp pure maple syrup (reduce or omit if mango is very sweet)
1 tbsp fresh lime juice (approximately half a lime)
0.5 tsp vanilla extract
0.3 tsp ground cardamom (optional but recommended)
1 pinch sea salt (enhances overall flavour)
2 tbsp unsweetened desiccated coconut (for topping)
1 tbsp flaxseed meal (for extra fibre and omega-3s)

Instructions

1
Take half the mango, roughly 0.5 cup, and add it to a blender along with the coconut milk, oat milk, maple syrup, lime juice, vanilla extract and cardamom if using. Blend until completely smooth. Taste and adjust sweetness if needed.
If your mango is frozen, let it thaw for about 10 minutes first so it blends smoothly without over-thickening the milk.
2
In a large mixing bowl, combine the rolled oats, chia seeds, hemp seeds, flaxseed meal, protein powder and sea salt. Stir well to distribute everything evenly before adding any liquid.
Mixing the dry ingredients first prevents the protein powder from clumping when the liquid goes in.
3
Pour the blended mango coconut milk mixture over the dry ingredients. Stir thoroughly for about 60 seconds, making sure no dry pockets of oats or protein powder remain at the bottom of the bowl.
4
Divide the mixture evenly between two clean glass jars or airtight containers. Seal with lids and place in the refrigerator for a minimum of 6 hours, though overnight (around 8 hours) gives the best texture.
Give the jars a gentle shake or stir after 30 minutes if you remember, as this helps the chia seeds distribute more evenly.
5
In the morning, remove the jars from the fridge. If the oats look thicker than you like, stir in a splash of plant milk to loosen them to your preferred consistency. Dice the remaining mango and layer it on top of each jar.
6
Finish each jar with a tablespoon of desiccated coconut and a small extra squeeze of lime juice if you like. Serve cold directly from the jar, or let sit at room temperature for 5 minutes if you prefer it slightly less chilled.
A few fresh mint leaves or a light dusting of cardamom on top makes this look genuinely beautiful if you are serving it to guests.

Nutrition per serving

382kcal

Calories

22g

Protein

41g

Carbs

12g

Fat

Fibre

13g

Sugar

148mg

Sodium

Pro Tips

✓
Use full-fat coconut milk for an even creamier result, though this will increase calories slightly.
✓
Frozen mango works just as well as fresh and is often more affordable. Defrost overnight in the fridge alongside the oats.
✓
If your protein powder is sweetened, skip the maple syrup entirely and taste before adding any.
✓
Steel-cut oats are not suitable here as they do not soften adequately without cooking. Stick to old-fashioned rolled oats.
✓
Stir the jar thoroughly before eating as the chia seeds and hemp hearts can settle overnight.
✓
The oats will continue to thicken the longer they sit, so if making more than 24 hours ahead, keep extra plant milk nearby to stir in.

Frequently Asked Questions

Can I use canned full-fat coconut milk instead of light coconut milk?↓

Absolutely. Full-fat coconut milk creates a richer, more indulgent texture and a stronger coconut flavour. It will add roughly 60 to 80 extra calories per serving and a bit more saturated fat, but it is still a wholesome choice within a balanced diet.

How long do these mango coconut milk overnight oats keep in the fridge?↓

Stored in sealed jars, the base keeps well for up to 4 days in the refrigerator. Add the fresh mango topping each morning rather than storing it on top, as mango releases liquid and can make the oats watery if left sitting for days.

Can I make these overnight oats without protein powder?↓

Yes. Simply leave out the protein powder and replace it with an extra tablespoon of hemp seeds and a tablespoon of almond butter or sunflower seed butter stirred into the base. Your protein count will be lower but the oats will still be nutritious and filling.

Are these overnight oats gluten-free?↓

Oats are naturally gluten-free but are often processed in facilities that handle wheat. To make this recipe certified gluten-free, choose oats that are specifically labelled as certified gluten-free, which are widely available in most health food shops and supermarkets.

Can I warm these up instead of eating them cold?↓

You can, though the texture changes when heated. Transfer to a small saucepan and warm over low heat with a splash of extra plant milk, stirring gently. Be aware that heating can affect some protein powders so check your brand's label first.

What can I use instead of maple syrup to keep the sugar even lower?↓

A few drops of pure liquid stevia or a teaspoon of monk fruit sweetener both work well and add zero sugar. Alternatively, if your mango is very ripe, you may find the natural fruit sweetness is more than enough and no added sweetener is needed at all.

Variations

•
Pineapple Coconut Overnight Oats
Swap all the mango for an equal quantity of fresh or frozen pineapple. Blend half into the coconut milk base and use the rest as a topping. Add a pinch of ground ginger alongside the cardamom for a warming tropical twist.
•
Mango Turmeric Golden Oats
Add half a teaspoon of ground turmeric and a quarter teaspoon of ground ginger to the blended coconut mango base. This turns the oats a stunning golden colour and adds anti-inflammatory compounds. Pair with a drizzle of raw honey or maple syrup and a crack of black pepper.
•
Mango Coconut Chocolate Overnight Oats
Use a chocolate plant-based protein powder instead of vanilla and stir a tablespoon of raw cacao powder into the dry mix. The mango and dark chocolate combination is genuinely surprising and delicious. Top with cacao nibs for crunch alongside the fresh mango.
•
Mango Passion Fruit Coconut Oats
Blend the mango coconut base as instructed, then stir in the pulp of one ripe passion fruit before dividing between jars. The tartness of passion fruit cuts beautifully through the sweetness and adds a gorgeous fragrant note.

Substitutions

•
light coconut milk → full-fat coconut milk (Creates a richer, creamier texture with a stronger coconut flavour. Increases calorie and fat content slightly.)
•
oat milk → almond milk or soy milk (Soy milk adds extra protein. Almond milk keeps calories low. Either works well in this recipe without altering the flavour significantly.)
•
fresh mango → frozen mango (Defrost overnight in the fridge. Frozen mango is often sweeter than out-of-season fresh mango and is more economical year-round.)
•
maple syrup → agave nectar or dates (Two Medjool dates blended into the milk base add sweetness plus extra fibre. Agave has a lower glycaemic index than maple syrup if that is a concern.)
•
hemp seeds → sunflower seeds (A good nut-free, allergy-friendly alternative. Sunflower seeds add a mild flavour and still provide healthy fats and protein, though the omega profile differs.)
•
vanilla plant-based protein powder → natural peanut butter or almond butter (Use two tablespoons per serving in place of the protein powder for a whole-food protein source, though total protein will be lower and flavour will shift accordingly.)
•
desiccated coconut → toasted coconut flakes (Larger toasted flakes add more texture and a nuttier flavour. Toast in a dry pan for 2 to 3 minutes over medium heat, watching carefully as they brown quickly.)

🧊 Storage

Store sealed jars in the refrigerator for up to 4 days. Keep the fresh mango topping separate and add it each morning before eating. Do not freeze, as the texture of the chia and oats becomes grainy once thawed.

📅 Make Ahead

This recipe is ideal for batch cooking. Double or triple the quantities and prep up to 4 jars on a Sunday evening. Store the base in sealed jars in the fridge and portion out fresh mango each morning. This saves significant time on busy weekday mornings without any sacrifice in quality or nutrition.