Mango Lassi Overnight Oats

Creamy mango-lassi inspired overnight oats with yogurt and cardamom, chilled overnight for a quick tropical breakfast.

# What You'll Need:

→ Oats Base

01 - 1 cup rolled oats (gluten-free if needed)

02 - 1 cup milk (dairy or unsweetened plant-based)

03 - 1/2 cup plain Greek yogurt

04 - 2 teaspoons chia seeds (optional, for extra creaminess)

→ Mango Mixture

05 - 1 cup ripe mango, diced (fresh or thawed frozen)

06 - 2 tablespoons honey or maple syrup

07 - 1/2 teaspoon ground cardamom

08 - 1/2 teaspoon vanilla extract

→ Toppings

09 - 1/2 cup diced fresh mango

10 - 2 tablespoons chopped pistachios or almonds (optional)

11 - Pinch of ground cardamom (optional)

# Directions:

01 - In a medium bowl or jar, combine rolled oats, milk, Greek yogurt, and chia seeds (if using). Mix well.

02 - In a blender or food processor, purée the mango with honey (or maple syrup), ground cardamom, and vanilla extract until smooth.

03 - Stir the mango purée into the oat mixture until fully combined.

04 - Divide the mixture between two jars or bowls. Cover and refrigerate overnight (or at least 6–8 hours) to thicken.

05 - In the morning, stir the oats, then top with diced mango, chopped pistachios or almonds, and an extra pinch of cardamom if desired. Serve chilled.

# Expert Suggestions:

01 -

Mango lassi and oats join forces to make a breakfast so creamy and fragrant you'll wish mornings lasted longer.
No-cook simplicity means more time for slow sips of coffee and less for stovetop clean-up.

02 -

If you skip stirring before chilling, the chia and oats can clump at the bottom—learned that after a very uneven first batch.
Using frozen mango can turn the mixture a bit watery if it isn&t fully thawed—let it come to room temp before blending.

03 -