Mango Lassi Overnight Oats (Print View)

Make-ahead mango and yogurt oats with cardamom, chia, and crunchy pistachios for a tropical, cooling breakfast.

# Components:

→ Oats Base

01 - 1 cup rolled oats (use certified gluten-free oats if required)
02 - 1 cup milk (dairy whole milk or unsweetened plant-based alternative)
03 - 1/2 cup plain Greek yogurt
04 - 2 teaspoons chia seeds (optional)

→ Mango Mixture

05 - 1 cup ripe mango, diced (fresh or thawed frozen)
06 - 2 tablespoons honey or maple syrup
07 - 1/2 teaspoon ground cardamom
08 - 1/2 teaspoon vanilla extract

→ Toppings

09 - 1/2 cup diced fresh mango
10 - 2 tablespoons chopped pistachios or almonds (optional)
11 - Pinch ground cardamom (optional)

# Method:

01 - In a medium bowl or two serving jars, combine rolled oats, milk, plain Greek yogurt and chia seeds if using; stir until evenly combined.
02 - Place the diced mango, honey or maple syrup, ground cardamom and vanilla extract in a blender or food processor and puree until smooth.
03 - Fold the mango purée into the oat mixture until fully incorporated and the color is uniform.
04 - Divide the mixture between two containers or jars, cover and refrigerate for at least 6–8 hours or overnight to thicken.
05 - Stir the chilled oats, top with diced mango, chopped pistachios or almonds and a pinch of cardamom if desired; serve cold.

# Expert Advice:

01 -
  • No cooking required—just combine, chill, and enjoy a ready-made breakfast.
  • The blend of real mango and cardamom makes these oats feel indulgent and fresh at the same time.
02 -
  • Letting the oats chill for less than six hours makes them a bit chewy instead of soft and creamy.
  • I once used sour yogurt by accident, so now I always taste it before mixing—always worth checking yours!
03 -
  • If you want even more lassi flavor, try a drop of rosewater to amplify that floral note.
  • The better your mango, the brighter your oats—choose the ripest fruit you can find.
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