Mango Lassi Overnight Oats (Printable)

Tropical mango and yogurt oats chilled overnight with cardamom and pistachios for a creamy breakfast.

# What You Need:

→ Oats Base

01 - 1 cup rolled oats (240 ml)
02 - 1 cup milk (240 ml; dairy or unsweetened plant-based)
03 - 1/2 cup plain Greek yogurt (120 ml)
04 - 2 teaspoons chia seeds (10 ml; optional)

→ Mango Mixture

05 - 1 cup ripe mango, diced (240 ml)
06 - 2 tablespoons honey or maple syrup (30 ml)
07 - 1/2 teaspoon ground cardamom (2.5 ml)
08 - 1/2 teaspoon vanilla extract (2.5 ml)

→ Toppings

09 - 1/2 cup diced fresh mango (120 ml)
10 - 2 tablespoons chopped pistachios or almonds (30 ml; optional)
11 - Pinch ground cardamom (optional)

# How-To:

01 - In a medium bowl or two 12-ounce jars, whisk together rolled oats, milk, Greek yogurt and chia seeds until evenly incorporated.
02 - Place the diced mango, honey or maple syrup, ground cardamom and vanilla extract in a blender or food processor and purée until smooth.
03 - Stir the mango purée into the oat mixture until fully combined and uniformly colored.
04 - Divide the mixture between the jars or bowls, cover and refrigerate for at least 6–8 hours (overnight) to thicken.
05 - Stir the chilled oats, top with diced mango, sprinkle chopped nuts and an optional pinch of cardamom, and serve cold.

# Insider Tips:

01 -
  • You can prep it half-asleep and feel like you made something fancy in the morning.
  • The yogurt and mango make it taste like dessert for breakfast, but without the guilt.
02 -
  • Once I didn’t blend the mango thoroughly and ended up with fruit lumps and uneven sweetness, so always blend until smooth.
  • Switching to coconut milk took these oats from good to crave-worthy—I’ll never go back to just dairy.
03 -
  • Blending the mango mix separately guarantees a lush, creamy texture throughout.
  • If you want thicker oats, increase the chia seeds or use less milk—don’t be afraid to play with consistency.
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