Mango Overnight Oats

About this recipe

The breakfast you make at night and thank yourself for in the morning—soaked oats, soy milk, and chia thicken in the fridge into something between a pudding and a porridge that tastes bright and mango-forward. This is genuinely vegan, high in protein and fiber, and requires zero cooking. Hemp hearts and chia quietly push the protein up to sixteen grams per serving, enough to sustain you through a working morning. The cardamom keeps it from tasting like a Western health bowl; it's the spice that roots this in an Indian breakfast tradition. Soaked oats soften overnight into a creamy consistency that tastes nothing like raw oats or porridge; they become something else entirely—somewhere between pudding and cereal in milk. Mango puree swirled through adds natural sweetness and bright flavour that doesn't require added sugar. Soy milk brings creaminess and protein; other plant milks work but soy is thickest and most neutral-tasting. Chia seeds absorb liquid and thicken the entire mixture; stir once before bed so they don't clump into a single solid mass. Mix everything in a jar or container, cover, and refrigerate overnight or at least four hours. The oats will absorb liquid as they sit, so in the morning you might need to loosen the mixture with a splash of soy milk to get back to your preferred consistency. Stir again once before eating; the chia will have settled slightly. The entire breakfast tastes better after a full night in the fridge, when the flavours have integrated and the texture has fully developed. Eat it straight from the fridge or let it come to room temperature if you prefer. Top with toasted pumpkin seeds and extra diced mango just before eating for colour and texture. This breakfast keeps in the fridge for three days, making it perfect for meal prep on Sunday—prepare three jars at once and eat through the week. Customize the mango puree to whatever fruit you have; banana or strawberry work beautifully in place of mango.