Creamy Pandan Coconut Overnight Oats with Mango Drizzle
Creamy Pandan Coconut Overnight Oats with Mango Drizzle is the perfect tropical breakfast to start your day. After making this many times, I’ve perfected the balance of creamy coconut and fragrant pandan. The crispy texture of the mango topping adds a delightful contrast. Try it with my Crispy Tuna Patties for a complete meal. If you love recipes like this, you’ll also enjoy Crispy Tuna Patties and Refreshing Lemon Tiramisu Recipe.
Why This Creamy Pandan Coconut Overnight Oats with Mango Drizzle Is Pure Comfort
- Creamy coconut and pandan flavor combination
- Easy to make ahead for busy mornings
- Tangy mango drizzle adds a refreshing twist
- A healthier alternative to traditional breakfast cereals
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
- Coconut milk
- Pandan extract
- Maple syrup
- Chia seeds
- Pandan extract
- Maple syrup
- Vanilla extract
- Salt
- Optional: Mango slices
- Optional: Toasted coconut flakes
- Optional: Mint leaves
📝 Ingredient Notes
- Pandan extract: Can be substituted with vanilla extract or pandan leaves if available.
🛒 Tools & Equipment I Recommend
- High-quality pandan extract — Ensures authentic pandan flavor → See on Amazon
- Chia seeds — Adds thickness and nutrients to the oats → See on Amazon
How to Make Creamy Pandan Coconut Overnight Oats with Mango Drizzle
- Combine oats, coconut milk, pandan extract, maple syrup, chia seeds, and salt in a bowl.: Mix well until combined.
- Cover the bowl and refrigerate overnight.: At least 6 hours or up to 24 hours.
- In the morning, give the oats a good stir.: If it's too thick, add a splash of milk to reach your desired consistency.
- Prepare the mango drizzle by blending ripe mango, maple syrup, and vanilla extract until smooth.: Adjust sweetness if needed.
- Spoon the oats into bowls and top with mango slices, toasted coconut flakes, and mint leaves.: Drizzle the mango mixture over the top.
Cook's Tips for Perfect Creamy Pandan Coconut Overnight Oats with Mango Drizzle
- Common mistake and fix: Using too much liquid can make the oats soggy. Start with less and add more as needed.
- Tip: For a colder breakfast, serve with ice-cold coconut milk.
- Tip: Make a big batch and store in the fridge for easy grab-and-go breakfasts.
Storing & Reheating Creamy Pandan Coconut Overnight Oats with Mango Drizzle
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: Can be made up to 24 hours ahead.
Freezing Creamy Pandan Coconut Overnight Oats with Mango Drizzle
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Warm in the microwave for 30 seconds if desired.
Recipe Notes
- Chef tip: Using a blender for the mango drizzle ensures a smooth, seed-free topping.
- Best substitution: Substitute mango with pineapple or peaches for a different twist.
- Make-ahead: Prepare the mango drizzle up to 2 days ahead and store in the fridge.
- Scaling: This recipe can easily be doubled or tripled to serve more people.
- Troubleshooting: If the oats are too thick, add more milk. If they're too thin, add more chia seeds.
Want to level up this recipe?
High-quality pandan extract — Ensures authentic pandan flavor → Check price on Amazon
Creamy Pandan Coconut Overnight Oats with Mango Drizzle
Ingredients
Main Ingredients
- Old-fashioned oats
- Coconut milk
- Pandan extract
- Maple syrup
- Chia seeds
Seasonings
- Pandan extract
- Maple syrup
- Vanilla extract
- Salt
Optional Toppings
- Mango slices
- Toasted coconut flakes
- Mint leaves
Instructions
- Combine oats, coconut milk, pandan extract, maple syrup, chia seeds, and salt in a bowl.: Mix well until combined.
- Cover the bowl and refrigerate overnight.: At least 6 hours or up to 24 hours.
- In the morning, give the oats a good stir.: If it's too thick, add a splash of milk to reach your desired consistency.
- Prepare the mango drizzle by blending ripe mango, maple syrup, and vanilla extract until smooth.: Adjust sweetness if needed.
- Spoon the oats into bowls and top with mango slices, toasted coconut flakes, and mint leaves.: Drizzle the mango mixture over the top.
Notes
- Chef tip: Using a blender for the mango drizzle ensures a smooth, seed-free topping.
- Best substitution: Substitute mango with pineapple or peaches for a different twist.
- Make-ahead: Prepare the mango drizzle up to 2 days ahead and store in the fridge.
- Scaling: This recipe can easily be doubled or tripled to serve more people.
- Troubleshooting: If the oats are too thick, add more milk. If they're too thin, add more chia seeds.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary.
- Microwave reheat: Warm in the microwave for 30 seconds if desired.
- Make ahead: Can be made up to 24 hours ahead.
Nutrition Per Serving
- Calories: 450
- Protein: 8g
- Fat: 15g
- Carbs: 65g
- Fiber: 10g
- Sugar: 25g
- Sodium: 100mg
- Cholesterol: 0mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Pandan Coconut Overnight Oats with Mango Drizzle FAQs
Yes, you can make the oats up to 24 hours ahead and the mango drizzle up to 2 days ahead.
You may have used too much chia seeds or not enough liquid. Adjust accordingly next time.
Yes, you can use fresh pandan leaves. Blend them with a little water and strain before using.
Simply double or triple the recipe. You can make it in a large bowl or individual jars.
You can substitute mango with pineapple or peaches for a different flavor.
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!
