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.
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.
View the Web Story for how to make mango oatmeal!