Get ready for a tasty breakfast with these Mango Coconut Baked Oats! They combine sweet mango and creamy coconut for a delightful morning treat. Yum!
On busy mornings, I love making this ahead of time. Just bake it, slice it up, and enjoy a delicious bowl each day! It’s like a sunny tropical day in every bite! 🌞
Key Ingredients & Substitutions
Rolled Oats: These are essential for the dish’s texture. If you need a gluten-free option, look for certified gluten-free oats. Quick oats work in a pinch, but they may yield a softer texture.
Coconut Milk: Full-fat coconut milk adds richness. If you’re looking for a lighter option, you can use light coconut milk or almond milk. Just keep in mind it may change the creaminess.
Mango Chunks: Fresh mango is delicious, but frozen mango works just as well! If mango isn’t available, you could substitute with pineapple or peaches for a different fruit flavor.
Egg: If you’re going vegan, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 5 minutes) is a great substitute.
How Do You Make Sure Your Baked Oats Come Out Perfectly Every Time?
Getting the right texture with baked oats is key! Start by mixing the dry and wet ingredients separately. This ensures they combine well without clumps.
- Don’t skip preheating your oven! It helps your dish cook evenly.
- Be careful not to over-mix once you add in the mango—keep those chunks intact!
- Check for doneness by gently shaking the pan; if the center is set and the edges are slightly pulled away, it’s ready!
Let it cool for a few minutes before serving to allow it to firm up a bit more. Enjoy your tasty, healthy breakfast!
Mango Coconut Baked Oats
Ingredients You’ll Need:
Oats & Base Ingredients:
- 1 cup rolled oats
- 1/2 cup coconut milk (full fat for creaminess)
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon (optional)
- 1 tablespoon maple syrup or honey (optional for sweetness)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Tropical Add-Ins:
- 1/2 cup fresh or frozen mango chunks (plus additional for topping)
- 2 tablespoons shredded coconut (unsweetened)
Binding Agent:
- 1 large egg (or flax egg for vegan option)
How Much Time Will You Need?
This delightful recipe requires about 10 minutes of prep time and 30-35 minutes for baking. In total, you’ll be looking at around 45-50 minutes from start to finish. Perfect for a weekend treat or a healthy breakfast meal prep!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set that oven to 350°F (175°C). Lightly grease a small baking dish or 4 individual ramekins with cooking spray or a bit of oil so your baked oats don’t stick.
2. Mix Dry Ingredients:
Grab a medium bowl and combine the rolled oats, baking powder, ground cinnamon (if using), shredded coconut, and a pinch of salt. Stir everything together to mix evenly.
3. Whisk Wet Ingredients:
In another bowl, whisk the coconut milk, maple syrup (or honey), vanilla extract, and egg until everything is smooth and well-combined.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently to combine—don’t over-mix; you want that lovely oat texture!
5. Add Mango Chunks:
Gently fold the mango chunks into the mixture, but save a few pieces for the top. This way, you’ll have delicious fresh mango to bite into!
6. Pour into Baking Dish:
Spread the oat mixture evenly into your greased baking dish or ramekins. Press down lightly so it’s packed nicely.
7. Top with Mango:
Sprinkle the reserved mango chunks on top of the batter for that extra fruity goodness.
8. Bake:
Slide your dish into the oven and bake for 30-35 minutes, until the top is golden and the oats are set. A toothpick inserted in the center should come out clean.
9. Cool & Serve:
Once done, take it out of the oven and let it cool for a few minutes before digging in. This helps the oats firm up perfectly!
10. Optional Toppings:
If you’re feeling extra fancy, drizzle on some more coconut milk, sprinkle additional shredded coconut, or add more fresh mango pieces on top.
11. Enjoy:
Serve warm and enjoy this tropical, cozy breakfast that brings sunshine to your morning!
This recipe creates a soft, moist baked oat base infused with the tropical flavors of mango and coconut, making it perfect for breakfast or a delicious healthy snack!
Can I Use Different Types of Milk?
Yes, you can! While coconut milk adds a rich flavor, you can use almond milk, soy milk, or any other plant-based milk. Just keep in mind that it may slightly alter the creaminess of the dish.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it in the microwave or warm it up in the oven until heated through. Add a splash of coconut milk if it feels a bit dry!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the mixture the night before and store it in the fridge. In the morning, just pour it into the baking dish and bake it fresh. It makes for a quick breakfast option!
What Else Can I Add for Flavor?
You can mix in nuts like almonds or walnuts for crunch, or add spices like nutmeg or ginger for extra warmth. Dried fruits like raisins or cranberries also work well for added sweetness!
