Creamy Pandan Coconut Overnight Oats with Mango Drizzle
Start your day with these **Creamy Pandan Coconut Overnight Oats with Mango Drizzle**. After making this many times, I’ve perfected the creamiest texture. The **tropical flavors** will transport you to a cozy beach vacation. Keep reading for my best tips or **jump to the recipe**. If you love recipes like this, you’ll also enjoy High Protein Mango Greek Yogurt Popsicles for Summer and Easy Sheet Pan Chicken Pitas with Herby Ranch Sauce.
Why This Creamy Pandan Coconut Overnight Oats with Mango Drizzle Is Pure Comfort
- Tropical flavors for a cozy beach vacation feel
- Creamy texture that's perfect for summer mornings
- Easy to make ahead for busy weekdays
- Naturally sweetened with ripe mango
What You'll Need for Creamy Pandan Coconut Overnight Oats with Mango Drizzle
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- old-fashioned oats
- coconut milk
- pandan extract
- maple syrup
- ripe mango
- chia seeds
- pandan extract
- maple syrup
- vanilla extract
- Optional: toasted coconut flakes
- Optional: mango slices
📝 Ingredient Notes
- pandan extract: Substitute with vanilla extract if needed.
🛒 Tools & Equipment I Recommend
- High-quality pandan extract — Authentic tropical flavor → See on Amazon
- Ripe mangoes — Natural sweetness for the mango drizzle → See on Amazon
How to Make Creamy Pandan Coconut Overnight Oats with Mango Drizzle
- Step 1: Combine oats, coconut milk, pandan extract, maple syrup, chia seeds, and a pinch of salt in a jar. Mix well.
- Step 2: Cover the jar and refrigerate overnight (at least 6 hours).
- Step 3: Blend ripe mango, a splash of water, and a touch of maple syrup until smooth for the mango drizzle.
- Step 4: In the morning, give the oats a good stir. If needed, thin with a little milk. Spoon into bowls and top with mango drizzle and your choice of toppings.
Cook's Tips for Perfect Creamy Pandan Coconut Overnight Oats with Mango Drizzle
- : Use full-fat coconut milk for the creamiest texture.
- Common mistake and fix: If your oats are too thick in the morning, thin them with a little milk or water. If they're too thin, add more oats or chia seeds.
- : Make a big batch of mango drizzle and store it in the fridge for up to a week.
- : For a cold, refreshing breakfast, serve these oats over ice.
Storing & Reheating Creamy Pandan Coconut Overnight Oats with Mango Drizzle
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Make ahead the night before for a quick breakfast.
Freezing Creamy Pandan Coconut Overnight Oats with Mango Drizzle
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Gently reheat in the microwave if needed.
Recipe Notes
- Chef tip: For a vegan version, use maple syrup instead of honey.
- Best substitution: Substitute the mango with pineapple for a different tropical twist.
- Make-ahead: Prepare the oats and mango drizzle separately and store in the fridge until ready to serve.
- Scaling: This recipe is easy to double or triple for a crowd.
- Troubleshooting: If your oats are too thick, thin them with a little milk or water. If they're too thin, add more oats or chia seeds.
Want to level up this recipe?
High-quality blender — Smooth mango drizzle in seconds → Check price on Amazon
Creamy Pandan Coconut Overnight Oats with Mango Drizzle
Ingredients
Main Ingredients
- old-fashioned oats
- coconut milk
- pandan extract
- maple syrup
- ripe mango
- chia seeds
Seasonings
- pandan extract
- maple syrup
- vanilla extract
Optional Toppings
- toasted coconut flakes
- mango slices
Instructions
- Step 1: Combine oats, coconut milk, pandan extract, maple syrup, chia seeds, and a pinch of salt in a jar. Mix well.
- Step 2: Cover the jar and refrigerate overnight (at least 6 hours).
- Step 3: Blend ripe mango, a splash of water, and a touch of maple syrup until smooth for the mango drizzle.
- Step 4: In the morning, give the oats a good stir. If needed, thin with a little milk. Spoon into bowls and top with mango drizzle and your choice of toppings.
Notes
- Chef tip: For a vegan version, use maple syrup instead of honey.
- Best substitution: Substitute the mango with pineapple for a different tropical twist.
- Make-ahead: Prepare the oats and mango drizzle separately and store in the fridge until ready to serve.
- Scaling: This recipe is easy to double or triple for a crowd.
- Troubleshooting: If your oats are too thick, thin them with a little milk or water. If they're too thin, add more oats or chia seeds.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary.
- Microwave reheat: Gently reheat in the microwave if needed.
- Make ahead: Make ahead the night before for a quick breakfast.
Nutrition Per Serving
- Calories: 350
- Protein: 6g
- Fat: 12g
- Carbs: 50g
- Fiber: 8g
- Sugar: 18g
- Sodium: 100mg
- Cholesterol: 0mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Pandan Coconut Overnight Oats with Mango Drizzle FAQs
Yes, make the oats and mango drizzle separately and store in the fridge until ready to serve.
You may have used too much chia seed or not enough liquid. Adjust the ratio and try again.
Yes, thaw the mango first and blend until smooth.
Yes, as long as your oats are certified gluten-free.
No, this recipe is best made in the fridge overnight.
A Warm Final Note
I can’t wait for you to try Creamy Pandan Coconut Overnight Oats with Mango Drizzle and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
