Summer Party Mango Lassi Overnight Oats

Name: Summer Party Mango Lassi Overnight Oats
Prep time: 8 min
Total time: 8 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ¾ cup (60 g) rolled oats; ¾ cup (180 ml) mango puree (fresh or frozen, thawed); ¾ cup (180 g) plain yogurt (Greek-style or full-fat); ½ cup (120 ml) whole milk, 2% milk, or milk alternative (coconut or almond); 1 tablespoon (21 g) honey; 4 whole green cardamom pods, lightly crushed to release seeds; pinch fine sea salt; ¼ cup (30 g) sliced almonds, toasted, optional but recommended; 2 tablespoon (16 g) roasted salted pistachios, roughly chopped (optional); 1 whole green cardamom pod, for garnish, optional (optional)

From the MyKitchenBank Kitchen

A no-cook overnight oat bowl inspired by India's beloved mango lassi. Rolled oats, creamy yogurt, and silky mango puree combine with warm cardamom and a hint of honey, topped with sliced almonds and optional pistachios. Prepare the night before and enjoy chilled or warmed in minutes—perfect for busy mornings or a light summer breakfast.

Prep: 8 min
Cook: —
Wait: 8 hr
Total: 8 hr 8 min
Makes: 2 bowls

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Steps

Before you start

Use thick, plain yogurt (Greek-style or full-fat works best) for the creamiest texture
Have mango puree chilled or at room temperature—frozen puree will thaw overnight
Lightly crush the cardamom pods to release their oils before adding to the jar
Prepare ingredients in two mason jars or airtight containers

1
Layer the base
- Divide the rolled oats evenly between two mason jars or containers (about 6 tablespoons or 30 g each).
- Pour half the mango puree over the oats in each jar (roughly 6 tablespoons or 90 ml per jar).
- Add half the yogurt to each jar (about 6 tablespoons or 90 g per jar).
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Ready when: Both jars have visible layers of oats, mango, and yogurt
Tip: Use a spoon to gently distribute the mango puree rather than stirring vigorously to keep the layers somewhat distinct
2
Add liquid and seasonings
- Pour 1/4 cup (60 ml) of milk into each jar.
- Drizzle 1/2 tablespoon (about 10.5 g) of honey into each jar.
- Add 2 lightly crushed cardamom pods to each jar.
- Sprinkle a small pinch of salt into each jar.
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Ready when: All wet and dry ingredients are distributed in both jars
Tip: Crush the cardamom pods gently with the flat of a knife or in your palm to open them without pulverizing them—this releases the aromatic seeds
3
Mix and seal
- Screw the lids on both jars tightly.
- Shake each jar vigorously for 15–20 seconds to combine all ingredients thoroughly.
- The oats will begin to absorb liquid almost immediately.
- If the mixture looks too thick, add a splash more milk (up to 1 tablespoon per jar) and shake again.
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Ready when: Mixture is uniform, with no large pockets of dry oats visible after shaking
Tip: Do not skip the vigorous shaking—it distributes the cardamom, honey, and flavors evenly so every spoonful tastes the same
4
Chill overnight
- Place both jars in the refrigerator uncovered or covered.
- Let them sit for at least 8 hours, preferably overnight (up to 24 hours).
- The oats will absorb the liquid and soften, while the cardamom infuses the entire mixture with its warm, floral spice.
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Ready when: Oats are tender and the mixture resembles thick, pourable pudding
Tip: If the overnight oats become too thick, stir in a little extra milk (1–2 tablespoons) in the morning to reach your desired consistency
5
Top and serve
- Remove a jar from the refrigerator.
- Fish out the cardamom pods if desired (or leave them in for continued flavor).
- Stir the contents gently and top with the sliced almonds (about 2 tablespoons or 15 g per bowl) and pistachios if using.
- Serve cold straight from the fridge, or transfer to a bowl and microwave for 60–90 seconds for a warm breakfast.
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Ready when: Oats are creamy, toppings are evenly distributed on top
Tip: Toast the almonds in a dry skillet over medium heat for 2–3 minutes before adding them to enhance their nutty flavor and add textural contrast

Good to know

Tips

For a thicker lassi-like consistency, use Greek yogurt or add an extra tablespoon of yogurt and reduce the milk by 2 tablespoons.
Toast the cardamom pods lightly in a dry pan for 30 seconds before crushing to deepen their aromatic quality.
Make a batch of four jars instead of two for easy grab-and-go breakfasts throughout the week; follow the recipe exactly and divide all ingredients by 2 per jar.
To serve warm, transfer the overnight oats to a saucepan and heat gently over medium-low heat, stirring occasionally, until warmed through (about 3–5 minutes). You may need to add a splash of milk to loosen the consistency.

Make ahead

Prepare both jars completely up to 2 days ahead. Store covered in the refrigerator. Stir well and add extra milk if needed in the morning before serving.

Storage & reheating

Covered in the refrigerator for up to 3 days. The oats will continue to thicken slightly with time. Do not freeze overnight oats, as the oat texture will become mushy upon thawing. To reheat, transfer to a microwave-safe bowl and microwave for 60–90 seconds, stirring halfway through, then add fresh toppings.

Substitutions

mango puree (fresh or frozen, thawed) → Peach or apricot puree. Maintains the stone-fruit sweetness and silky texture of the original while shifting the flavor profile. Use the same amount.
green cardamom pods → 1/4 teaspoon ground cardamom. Ground cardamom will dissolve into the mixture rather than infusing as whole pods. Start with 1/8 teaspoon per jar and taste; adjust if desired, as ground spices can be more intense.
sliced almonds → Cashew pieces, blanched peanuts, or walnuts. Provides similar crunch and richness. Toast if using raw nuts for better flavor. Avoid raw blanched almonds if you prefer a crunchier texture.
honey → Agave nectar, maple syrup, or 1 tablespoon jaggery powder mixed with a pinch of water. Any sweetener works; jaggery adds an earthy, subtle caramel note that complements cardamom beautifully.