Mango Cardamom Overnight Oats
Creamy no-cook mango cardamom overnight oats with ripe mango, Greek yogurt, and cardamom. Stir together before bed for a spoonable breakfast that tastes like mango lassi.
Equipment
- Blender or fork
- Bowl or wide-mouth jar
- Whisk or spoon
- Measuring cups and spoons
Ingredients
For the mango lassi base
- 1 cup rolled oats old-fashioned; certified gluten-free if needed
- 1 cup ripe mango cubed or pureed, about 1 medium mango
- 3/4 cup plain Greek yogurt thick, unsweetened; or 1 cup regular yogurt
- 1/4 cup milk dairy or plant milk; plus extra to loosen if needed
- 2 tablespoons chia seeds 1 tablespoon per serving
- 2 tablespoons ground flax optional, 1 tablespoon per serving
- 1 tablespoon honey or maple syrup or sugar, to taste
- 1/4 teaspoon ground cardamom or seeds crushed from 2-3 pods
- pinch fine salt optional
For layering and garnish
- 1/4 cup ripe mango diced, for layers and topping
- 1 tablespoon pistachios chopped, optional
Instructions
Prep the mango
- Peel and cube the mango. Blend 1 cup to a smooth puree, or mash very soft mango with a fork. Set aside 1/4 cup diced mango for layering and topping.
Whisk and combine
- In a bowl or large jar, whisk the mango puree with yogurt, milk, sweetener, crushed cardamom, and a pinch of salt until smooth. Taste and adjust sweetness now, while you still can.
- Stir in the rolled oats, chia seeds, and ground flax if using. Let sit 5 minutes, then stir again so the chia does not clump at the bottom.
Chill and serve
- Cover and refrigerate at least 6 hours, ideally overnight, until thick and spoonable.
- Spoon into jars, alternating with the reserved diced mango. Top with fresh mango, a pinch of cardamom, and chopped pistachios if you like. Stir in a splash of milk if you prefer it looser.
Notes
Ratio check: about 1/2 cup rolled oats per 1 cup of liquid (yogurt, milk, and mango puree) plus chia gives a thick, scoopable jar. Mango puree adds moisture, so start a little light on the milk.
Always do the second stir 5 minutes after mixing. This keeps chia from welding into a lump at the base of the jar overnight.
Alphonso or Kesar mango pulp gives the most authentic lassi flavor; thaw frozen mango fully before blending off-season.
Stored airtight in the fridge, keeps up to 4 days. Add fresh mango topping only when you serve.
Vegan swap: use thick coconut or cashew yogurt and plant milk. Cashew yogurt keeps the classic lassi tang best.
Chill mutes sweetness: make the base taste a touch sweeter than you want for a drinking cup before chilling.
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