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mango overnight oats with yogurt

Mango Overnight Oats with Greek Yogurt

You can blend all of the ingredients together to make a more uniformly smooth texture if your toddler (or you!) prefer.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 282kcal


  • 1 cup plain Greek yogurt (I prefer whole milk)
  • 1 tablespoon shredded unsweetened coconut
  • 1/3 cup rolled oats (ground in a food processor or blender, or use quick oats)
  • 1 tablespoon hemp seeds
  • 1 tablespoon maple syrup or honey
  • 1 cup diced fresh mango


  • Combine yogurt, oats, coconut, seeds and syrup in a medium bowl.
  • Place yogurt mixture and mangos in alternating layers in mason jars or storage containers.
  • Seal the container and store overnight in the fridge.
  • Serve cold in a bowl with a spoon or blend smooth and serve in a reusable pouch.


  • This can be stored in the fridge for 3-5 days in a sealed airtight container.
  • Dice the mango small enough so that the pieces are a size that it's easy to pick up with a spoon.
  • Grind up the rolled oats or use instant oats for a smoother texture to the yogurt mixture.
  • Blend all of the ingredients together to make a smoother texture. This is a great method if you'd like to serve this recipe in a reusable pouch.
  • Omit the added sweetener if serving to a baby.
  • Use berries or mashed banana in place of the mango if preferred.


Calories: 282kcal | Carbohydrates: 34g | Protein: 17g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 50mg | Potassium: 230mg | Fiber: 4g | Sugar: 22g | Vitamin A: 997IU | Vitamin C: 30mg | Calcium: 171mg | Iron: 2mg