Creamy Pandan Coconut Overnight Oats with Mango Drizzle
Creamy Pandan Coconut Overnight Oats with Mango Drizzle is a tropical breakfast dream come true. After making this many times, I’ve perfected the creamiest, most flavorful oats you’ll ever have. The fresh, cozy aroma of pandan will transport you to a beachside café. Start your day right with this easy, no-cook breakfast. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Thai Drunken Noodles Recipe with Fresh Basil and Spice and Creamy Honey Lavender Ice Cream Recipe for Easy Dessert.
Why This Creamy Pandan Coconut Overnight Oats with Mango Drizzle Is Pure Comfort
- Creamily smooth texture
- Natural pandan flavor
- Easy make-ahead breakfast
- Tropical mango drizzle
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
- Canned coconut milk
- Pandan extract
- Maple syrup
- Chia seeds
- Pandan extract
- Maple syrup
- Salt
- Vanilla extract
- Optional: Mango slices
- Optional: Toasted coconut flakes
- Optional: Mint leaves
📝 Ingredient Notes
- Pandan extract: Use real pandan extract for authentic flavor. Artificial pandan essence won't cut it.
🛒 Tools & Equipment I Recommend
- High-quality pandan extract — Authentic tropical flavor → See on Amazon
- Coconut milk — Rich, creamy texture → See on Amazon
How to Make Creamy Pandan Coconut Overnight Oats with Mango Drizzle
- Combine ingredients: In a bowl, mix oats, coconut milk, pandan extract, maple syrup, chia seeds, and salt. Divide into jars.
- Chill overnight: Cover jars and refrigerate overnight (at least 6 hours).
- Prepare mango drizzle: Blend ripe mango, maple syrup, and vanilla extract until smooth. Chill.
- Serve: Top with mango drizzle, sliced mango, toasted coconut, and mint leaves. Enjoy!
Cook's Tips for Perfect Creamy Pandan Coconut Overnight Oats with Mango Drizzle
- Common mistake and fix: Don't overdo the chia seeds. Too many can make your oats slimy. Stick to 1 tablespoon per serving.
- Pro tip: For a colder, more refreshing breakfast, add a handful of ice cubes when serving.
- Pro tip: Make a big batch and store in the fridge for up to 5 days. The oats will thicken more over time.
Storing & Reheating Creamy Pandan Coconut Overnight Oats with Mango Drizzle
Short-Term Storage
Store in an airtight container in the fridge. Store in the fridge for up to 5 days Make-ahead tip: Make up to 5 days ahead
Freezing Creamy Pandan Coconut Overnight Oats with Mango Drizzle
Not recommended
How to Reheat Without Drying It Out
Oven: Not necessary Microwave: Not necessary
Recipe Notes
- Chef tip: For a vegan version, use maple syrup instead of honey in the mango drizzle.
- Best substitution: Substitute mango with pineapple or peach for a different tropical twist.
- Make-ahead: Prepare the mango drizzle up to 3 days ahead and store in the fridge.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If your oats are too thick, add a splash of milk and stir well.
Want to level up this recipe?
Mason jars — Perfect for storing and serving overnight oats → Check price on Amazon
Creamy Pandan Coconut Overnight Oats with Mango Drizzle
Ingredients
Main Ingredients
- Old-fashioned oats
- Canned coconut milk
- Pandan extract
- Maple syrup
- Chia seeds
Seasonings
- Pandan extract
- Maple syrup
- Salt
- Vanilla extract
Optional Toppings
- Mango slices
- Toasted coconut flakes
- Mint leaves
Instructions
- Combine ingredients: In a bowl, mix oats, coconut milk, pandan extract, maple syrup, chia seeds, and salt. Divide into jars.
- Chill overnight: Cover jars and refrigerate overnight (at least 6 hours).
- Prepare mango drizzle: Blend ripe mango, maple syrup, and vanilla extract until smooth. Chill.
- Serve: Top with mango drizzle, sliced mango, toasted coconut, and mint leaves. Enjoy!
Notes
- Chef tip: For a vegan version, use maple syrup instead of honey in the mango drizzle.
- Best substitution: Substitute mango with pineapple or peach for a different tropical twist.
- Make-ahead: Prepare the mango drizzle up to 3 days ahead and store in the fridge.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If your oats are too thick, add a splash of milk and stir well.
Storage
- Fridge: Store in the fridge for up to 5 days
- Freezer: Not recommended
- Oven reheat: Not necessary
- Microwave reheat: Not necessary
- Make ahead: Make up to 5 days ahead
Nutrition Per Serving
- Calories: 450
- Protein: 7g
- Fat: 18g
- Carbs: 65g
- Fiber: 10g
- Sugar: 25g
- Sodium: 120mg
- Cholesterol: 0mg
- Sat. Fat: 14g
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 up to 5 days ahead and store in the fridge.
Too many chia seeds can cause this. Stick to 1 tablespoon per serving.
Yes, but it may not blend as smoothly. Add a splash of water or milk to help.
Yes, as long as your oats are certified gluten-free.
Yes, adjust to taste. Honey or agave nectar work well.
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!
