Make a bowl of tropical Mango Oatmeal with Toasted Coconut for a healthy, gluten-free, 5-minute breakfast loaded with fruit and healthy chia seeds. This can be prepared as overnight oats or in the microwave in just a few minutes - I give you instructions for both!
What's your go-to weekday breakfast? For me, it's oatmeal.
I've been making overnight oats almost every weekday for over a decade. Trust me when I say that the only way to not get bored of oatmeal is to switch up the add-ins and toppings.
This here is one of my favorite combinations of oatmeal: mango with toasted shredded coconut, and a little bit of chia seeds. It's the whole tropical combination that brings a little joy to my mornings. That, and coffee. 🙂
Related: 60 Mango Dessert Recipes
Related recipe: Overnight Oats with Mix-in Ideas
Let me teach you the tips and tricks to make the BEST oatmeal for your preferences:
What you will need:
→ 1-minute or quick-cooking oats: You can use either one for this recipe, depending on the texture you prefer and how you plan on cooking these oats. I recommend using 1-minute oats for overnight oats and quick-cooking old-fashioned oats if you prefer to microwave this mango oatmeal. You can also use gluten-free quick-cooking or old-fashioned oats if you have a gluten sensitivity.
→ Mango: I recommend using freshly cubed mango for this oatmeal. Frozen mango has a mushier texture that I just don't like as much. Here is how I cut a mango:
→ Shredded coconut: You can use sweetened or unsweetened shredded coconut, but I prefer the unsweetened kind. This way I can add a little more maple syrup and sweeten the whole oatmeal mixture. You're going to want to toast the shredded coconut in a dry skillet until it is golden brown. This makes it crispier, more fragrant, and more flavorful.
→ Chia seeds: These add a lot of nutrients and antioxidants to this oatmeal, and I find that they really improve the texture of oatmeal, especially when added to overnight oats. This recipe calls for 1 tablespoon of chia seeds per bowl of oatmeal, but if you're not sure whether you are going to like that much chia seeds, feel free to start with just a fraction of that!
→ Maple syrup (or agave or honey): You can use any sweetener of your choice. Heck, even regular or brown sugar is great!
→ Milk and/or water: You can make this oatmeal extra creamy by using milk, or you can make it a little less rich (and lower in calories) by using 1:1 milk:water as the liquid. Any kind of milk works great here - cow's milk, oat milk, almond milk, soy, coconut. Your choice!
Related recipe: Mango Whipped Cottage Cheese
How to make overnight mango oats:
To make this overnight, simply add ALL the ingredients to a large bowl (or divide between 2 individual bowls), stir, and refrigerate until ready to eat. The oats will soak up the milk + water mixture, and the chia seeds will also expand.
Microwave your oatmeal in the morning for 1-2 minutes, if you prefer to eat it warm. Add a splash of milk or water if you need to thin it out a bit.
I typically prepare overnight oats for 2-3 days in advance, and have breakfast ready to go in the morning!
How to make microwave mango oatmeal:
If you prefer the texture of cooked oatmeal, then simply add the oats, chia seeds, milk (or milk + water), and maple syrup in a large bowl (or divide between 2 individual bowls), stir, and microwave for 2-3 minutes, or until the oats are cooked to your liking.
Top with fresh cubed mango and toasted coconut flakes, and extra chia seeds, if desired. Stir, or enjoy as-is. I recommend stirring!
Related recipe: Savory Oatmeal Bowls
Other oatmeal topping and add-in ideas
Try fresh or freeze-dried berries, bananas, flax seeds, hemp seeds, craisins, raisins, or nuts.
Read my full tutorial for overnight oats.
Looking for other breakfast recipes?
- Chocolate pancakes
- Instant Pot chocolate cherry oats
- Greek yogurt oat pancakes
- Breakfast grits with peach compote
- Peach bread
- Pumpkin pancakes
- Carrot cake pancakes
- Cottage cheese breakfast bowls
- Mango whipped cottage cheese
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
- Toast the coconut flakes in a dry skillet over medium heat for 3-5 minutes, or until golden brown, stirring frequently. See notes for how to store toasted coconut.
- Combine all the ingredients in a bowl, or divide between two microwave-safe bowls. You can choose to add the coconut flakes fresh in the morning so they stay crispy. Refrigerate overnight. To serve, microwave for 1-2 minutes.
- In a large microwavable bowl, combine the oats, milk, chia seeds, and agave syrup. Mix well and microwave for 2-3 minutes, or until the oatmeal reaches the desired texture.
- Divide the oatmeal between two bowls and stir in half the mango and coconut flakes into each bowl. Serve immediately.
- Toast the coconut in advance, allow to cool completely, then store in a sealed container at room temperature for weeks. If you live in a high-humidity climate, then you might need to re-toast the coconut slightly after a few days to get the crunch back. I toast the coconut in a large batch so it's always ready for my oatmeal.
- You can use less chia seeds the first time, if you're not sure how you will like the texture!
- I substitute half the milk with water, or use almond milk to reduce calories.
View the Web Story for how to make mango oatmeal!