Sunny Mango Coconut Overnight Oats
Vegetarian · 6m+ · en
These creamy overnight oats combine sweet fresh mango, tropical coconut, and yogurt for a fiber-rich breakfast. Make them the night before for a stress-free morning! Easily blendable for 6-month-old babies or served chunky for toddlers.
- If your toddler is practicing the pincer grasp, leave the mango in slightly larger chunks for them to pick up.
- Coconut yogurt can be substituted for dairy yogurt to make this recipe completely vegan and dairy-free.
- Prep
- 10 min
- Cook
- 0 min
- Servings
- 2
- Age
- 6m+
Ingredients
Watch how it's made
Steps
Peel and dice the fresh mango into small cubes. For babies under 9 months, mash or puree the mango until smooth instead of dicing.
In a medium bowl or glass jar, combine the rolled oats, plain yogurt, shredded coconut, and chia or hemp seeds.
Stir the mixture thoroughly to combine. If the consistency is too thick, add a small splash of milk until it reaches your preferred texture.
Fold the diced or mashed mango into the oat mixture. If serving toddlers over 12 months or adults, you can stir in the honey or maple syrup now.
Cover the container and refrigerate overnight, or for at least 2 hours. Serve cold. For early eaters (6-8 months), blend the entire mixture until smooth before serving.
Frequently asked questions
Can I use frozen mango for this recipe?
Yes! Frozen mango works perfectly. You can add it frozen into the jar; it will thaw overnight in the fridge and its juices will naturally sweeten the oats.
How do I safely serve this to a 6-month-old baby?
For babies around 6 months, skip the honey entirely. Once the oats have soaked overnight, blend the mixture until completely smooth to avoid any choking hazards from whole oats or mango chunks.
How long do these oats last in the fridge?
They can be stored in an airtight container in the refrigerator for up to 3 days, making them great for meal prep.
What you'll need
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