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mango overnight oats with yogurt

Mango Overnight Oats with Greek Yogurt

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


  • 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: 282kcalCarbohydrates: 34gProtein: 17gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 50mgPotassium: 230mgFiber: 4gSugar: 22gVitamin A: 997IUVitamin C: 30mgCalcium: 171mgIron: 2mg
Keyword overnight oats, overnight oats with yogurt
Did you make this recipe?Rate in the comments and tag @yummytoddlerfood on IG!