Gluten-Free Mango Overnight Oats
By the Gluten Free Recipes team ·
Start the day with a tropical delight with these vibrant Mango Overnight Oats. Creamy, sweet, and bursting with fresh mango flavor, these oats are a perfect make-ahead breakfast that feels like a treat.
At a glance: This easy breakfast recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 7 ingredients — including certified gluten-free oats, unsweetened plant-based milk, ripe mango — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Mango Overnight Oats: When preparing this breakfast recipe, oats are grown in rotation with wheat and frequently processed on shared equipment. Use only certified gluten-free oats (e.g., Bob's Red Mill GF, GF Harvest). Note: 5–10% of people with celiac disease also react to avenin, the protein in oats, even in certified-GF varieties — consult your doctor if you are newly diagnosed. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Mango Overnight Oats: This recipe relies on certified gluten-free oats and naturally gluten-free ingredients to ensure it is safe for those avoiding gluten-containing grains.
Ingredients
- 2 cups certified gluten-free oats
- 1.5 cups unsweetened plant-based milk
- 0.5 cup ripe mango, diced
- 2 tbsp chia seeds
- 1 tbsp maple syrup or agave nectar
- 0.5 tsp pure vanilla extract
- Pinch salt
Instructions
- 1
In a large bowl or individual containers, combine the certified gluten-free oats and chia seeds. Stir these dry ingredients together thoroughly to ensure the chia seeds are evenly distributed, which will help prevent clumping.
- 2
Pour in the unsweetened plant-based milk, maple syrup, pure vanilla extract, and a pinch of salt. Whisk everything together until well combined, ensuring no dry pockets of oats or chia seeds remain. The mixture should be smooth and slightly liquidy.
- 3
Gently fold in the diced ripe mango. Stir just enough to incorporate the mango pieces throughout the oat mixture, distributing the sweet fruit evenly for bursts of flavor in every bite.
- 4
Cover the bowl or containers tightly with lids or plastic wrap. Refrigerate for at least 4 hours, or preferably overnight, allowing the oats and chia seeds to absorb the liquid and thicken into a creamy, pudding-like consistency. The oats will soften and the flavors will meld beautifully.
- 5
Before serving, give the overnight oats a good stir. If the mixture is too thick for your liking, you can add a splash more plant-based milk to reach your desired consistency. Serve chilled, garnished with extra mango if desired.
Nutrition (per serving)
Tips & Notes
- Certified gluten-free oats vary by cut; any cut works in no-bake recipes, but certified gluten-free rolled oats hold their shape better when baked.
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
- Grade B (now labeled 'Grade A Dark') maple syrup has the most intense flavor for cooking.
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