If you’re craving a breakfast that feels like a treat but fuels your morning with wholesome goodness, you absolutely have to try this Mango Lassi Overnight Oats Recipe. It’s a delightful fusion of creamy oats soaked overnight in fragrant cardamom, luscious mango puree, and a touch of honey, delivering the beloved smoothie flavors in a convenient, spoonable form. This dish brings vibrant color, tropical sweetness, and a velvety texture all together, making it a perfect, refreshing start to your day or a nourishing snack anytime.
Ingredients You’ll Need
Ready to whip up this Mango Lassi Overnight Oats Recipe? You only need a handful of simple ingredients, each playing a star role in crafting that perfect balance of creaminess, sweetness, and spice. From the wholesome oats providing a hearty base to the fragrant cardamom adding that signature warmth, everything comes together effortlessly.
- Old-fashioned rolled oats: The sturdy texture stands up well to soaking overnight, resulting in creamy yet satisfying oats.
- Plain yogurt: This delivers the classic tanginess of a lassi while adding creaminess; choose coconut yogurt to make it plant-based.
- Milk: Adds liquidity to soften the oats; opt for your favorite dairy or plant-based milk depending on preference.
- Honey: Natural sweetness that balances the tart yogurt and bright mango; maple syrup is a great vegan swap.
- Vanilla extract: Brings a warm depth of flavor that complements both mango and cardamom.
- Ground cardamom: The spice that gives this dish its signature aromatic note—a must-have in authentic mango lassi flavors.
- Mango puree: Fresh or frozen mango blended smooth, contributing tropical sweetness and a gorgeous golden hue.
- Optional chia seeds: For a little textural crunch and an added boost of nutrition when used as a garnish.
How to Make Mango Lassi Overnight Oats Recipe
Step 1: Combine the dry ingredients
Start by placing the rolled oats and ground cardamom into a mixing bowl. The ground cardamom evenly infused with the oats ensures that every bite carries that lovely warmth and exotic flair you expect from a mango lassi.
Step 2: Mix in yogurt and liquids
Add the plain yogurt, milk, honey, and vanilla extract into the bowl with the oats. Stir everything until completely combined. This mix is the creamy base soaking into the oats to bring that luscious texture and perfect sweetness.
Step 3: Fold in mango puree
Gently fold in the mango puree, making sure it swirls through the mixture evenly to distribute that vibrant mango flavor and bright color throughout the oats. This step seals the lassi character into your overnight oats.
Step 4: Refrigerate overnight
Pour the oats mixture into a covered container or individual jars, then pop it into the refrigerator for at least 6 hours or overnight. This resting time is essential—it allows the oats to soak up all the yogurt, milk, and mango flavors, softening to a perfect creamy consistency.
How to Serve Mango Lassi Overnight Oats Recipe
Garnishes
Topping your oats not only adds to the flavor but makes the presentation truly inviting. Consider adding a dollop of extra mango puree on top, a sprinkle of chia seeds for crunch, or even a few toasted coconut flakes for tropical flair.
Side Dishes
Keep the meal light and fresh by pairing this with a handful of mixed berries, a few walnut halves for some crunch, or a small glass of freshly brewed chai tea. These sides complement the creamy, fruity oats without overpowering them.
Creative Ways to Present
Serve the Mango Lassi Overnight Oats Recipe layered in clear glass jars for a pretty gradient effect with the mango puree. You can also add a small sprig of mint or edible flowers for a charming, elegant touch that impresses guests or brightens your own morning.
Make Ahead and Storage
Storing Leftovers
This Mango Lassi Overnight Oats Recipe stores wonderfully in the refrigerator for up to three days. Keep it sealed tightly in an airtight container to preserve freshness and prevent the oats from drying out or absorbing other fridge odors.
Freezing
Although you can freeze overnight oats, the texture might change slightly once thawed. If you do freeze, portion them in freezer-safe containers and thaw overnight in the fridge before serving, stirring gently to restore creaminess.
Reheating
These oats are generally enjoyed cold, but if you prefer them warm, transfer to a microwave-safe bowl and heat in short intervals, stirring in between. Avoid overheating or the mango freshness can diminish.
FAQs
Can I make Mango Lassi Overnight Oats Recipe vegan?
Absolutely! Use coconut or almond yogurt and plant-based milk, and swap honey for maple syrup or agave nectar. The mango and cardamom flavors remain beautifully vibrant and authentic.
Is it necessary to use cardamom?
Cardamom is traditional and gives the dish its signature aromatic warmth, but if you don’t have it on hand, you can try a small pinch of cinnamon as a substitute, though the flavor will differ slightly.
Can I use canned mango puree?
Yes, canned mango puree works well as long as it’s natural and without added sugars. Fresh mango gives a brighter flavor, but canned is a convenient alternative.
How thick will the oats be after soaking?
After soaking overnight, the oats should have a creamy yet spoonable consistency, soft but with a little texture from the oats themselves. If you want it thinner, add a splash of milk before serving.
Is this recipe suitable for meal prep?
Definitely! This Mango Lassi Overnight Oats Recipe is perfect to prepare in advance, saving you time in busy mornings. Just portion it into jars, refrigerate, and enjoy ready-made breakfasts for several days.
Final Thoughts
I truly hope you give this Mango Lassi Overnight Oats Recipe a try because it brings together so much joy, flavor, and simplicity in one bowl. It’s like having your favorite mango lassi in a wholesome, nourishing breakfast that’s ready when you are. Once you try it, it might just become your new morning obsession!
Print
Mango Lassi Overnight Oats Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours (refrigeration time)
- Total Time: 6 hours 10 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: No-Cook
- Cuisine: Indian-inspired
- Diet: Vegetarian
Description
This Mango Lassi Overnight Oats recipe is a refreshing and nutritious breakfast option inspired by the classic Indian mango lassi drink. Creamy oats soaked overnight in yogurt, milk, and fragrant cardamom are blended with sweet mango puree, creating a deliciously smooth and flavorful morning treat. Easy to prepare and perfect for busy mornings, this recipe can be made vegan and is naturally wholesome and satisfying.
Ingredients
Base Ingredients
- 2 cups old-fashioned rolled oats
- 2 cups plain yogurt (regular or coconut yogurt for a plant-based option)
- 1 cup milk (regular or plant-based)
Flavorings
- ¼ cup honey (or maple syrup for a vegan option)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cardamom
- ½ cup mango, pureed (plus extra for garnish)
Optional Garnishes
- 1 teaspoon chia seeds for garnish
Instructions
- Mix the base ingredients. In a large bowl, combine the rolled oats, yogurt, milk, honey (or maple syrup), vanilla extract, and ground cardamom. Stir well to ensure everything is evenly mixed.
- Add the mango puree. Fold in the pureed mango until fully incorporated into the oat mixture, giving it that authentic mango lassi flavor.
- Refrigerate overnight. Cover the bowl or transfer the mixture into airtight containers and refrigerate for at least 6 hours or overnight to allow the oats to soak and flavors to meld.
- Serve and garnish. When ready to eat, stir the oats gently, scoop into bowls or jars, top with extra mango puree and sprinkle chia seeds if desired for added texture and nutrition.
Notes
- You can use coconut yogurt and plant-based milk to make this recipe vegan.
- Adjust the sweetness by adding more or less honey or maple syrup according to your taste.
- If you prefer a thicker consistency, reduce the milk slightly or add more oats.
- Chia seeds add fiber and a slight crunch but are optional.
- Overnight oats can be stored covered in the refrigerator for up to 3 days.
