These Mango Coconut Baked Oats are a yummy breakfast treat! Sweet mango and creamy coconut come together to make every bite delightful and satisfying.
Every time I make these, I feel like I’m on a sunny beach! 🌴 Plus, they’re super easy to whip up. Just mix, bake, and enjoy your tropical morning!
Key Ingredients & Substitutions
Rolled Oats: These are the base of your baked oats. They give a hearty texture and absorb moisture well. If you’re gluten-free, opt for certified gluten-free oats.
Fresh Mango Puree: Using fresh mango offers the best flavor. If fresh mango isn’t available, try canned mango puree or frozen mango (just thaw and puree it). Always check for added sugars!
Coconut Milk: Full-fat coconut milk makes this dish creamy. You can use light coconut milk for a lower-calorie option or substitute almond milk for a different flavor, but it may affect the creaminess.
Shredded Coconut: Unsweetened shredded coconut adds texture and a coconut flavor. If you prefer sweetened, just reduce the maple syrup or honey slightly.
Maple Syrup or Honey: These sweeteners give a lovely sweetness. If you’re looking for a vegan option, stick with maple syrup. Agave syrup is another substitute.
How Do I Ensure Perfectly Baked Oats?
Getting the right bake is crucial for a delicious result. Here’s how to do it right:
- Preheat your oven to 350°F (175°C) before mixing ingredients. This helps the oats cook evenly.
- Don’t rush the mixing. Combine wet and dry ingredients thoroughly to ensure even flavor and texture throughout.
- Keep an eye on baking time. Bake for 30-35 minutes until edges are golden and center is set but still a bit soft. Overbaking can dry it out.
- Let it cool for a few minutes before slicing. This will help it set further and be easier to serve.
These baked oats are not just a meal; they’re an experience! Enjoy them warm, topped with your favorite fruits or yogurt for a nutritious breakfast or snack!
How to Make Mango Coconut Baked Oats
Ingredients You’re Going to Need:
- 1 cup rolled oats
- 1 cup fresh mango puree (about 1 large ripe mango)
- 1/2 cup coconut milk (full fat for creaminess)
- 1/4 cup shredded unsweetened coconut, plus extra for topping
- 1/4 cup maple syrup or honey
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
- Optional: small bits of dried coconut flakes or toasted coconut for garnish
- Optional: small mango chunks for garnish or inside batter
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30-35 minutes to bake. So, in total, you’ll spend around 45 minutes getting your delicious Mango Coconut Baked Oats ready to devour!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). This is super important to make sure your baked oats cook evenly. Also, lightly grease or line a 6×6 inch baking dish with parchment paper to make serving easier!
2. Mix the Dry Ingredients:
In a large mixing bowl, throw in the rolled oats, baking powder, shredded coconut, and a pinch of salt. Give it a good stir to combine everything nicely!
3. Blend the Wet Ingredients:
Now, in a separate bowl, whisk together your mango puree, coconut milk, maple syrup (or honey), egg, and vanilla extract. Mix until everything is well blended and smooth. Your kitchen will smell amazing!
4. Combine the Mixtures:
Pour your wet mixture into the bowl with the dry ingredients. Stir it all together until well combined. If you’re feeling adventurous, fold in some small mango chunks for added yumminess!
5. Transfer and Spread:
Pour the mixture into your prepared baking dish and spread it out evenly. This helps it bake evenly too.
6. Add Toppings:
Sprinkle a bit of extra shredded coconut on top, and if you’ve got some dried or toasted coconut flakes, toss those on as well. The more coconut, the merrier!
7. Bake to Perfection:
Place the baking dish in the oven and bake for 30-35 minutes. You’ll know it’s done when the edges are golden brown and the center is set. You can even do the toothpick test—if it comes out clean, you’re ready!
8. Cool and Slice:
Once it’s out of the oven, let it cool for a few minutes. This will make slicing easier and give it a chance to set up a bit more.
9. Serve and Enjoy:
Cut into squares and serve warm. For a special touch, top it with fresh mango puree or a dollop of creamy coconut yogurt. Enjoy each bite of this tropical delight!
Now you’re all set to enjoy a warm, comforting dish of Mango Coconut Baked Oats. Enjoy the tropical vibes! 🌴🥭
Can I Use Regular Milk Instead of Coconut Milk?
Absolutely! If you prefer regular milk, feel free to substitute it in equal measure. Keep in mind that it will slightly change the flavor and creaminess of the dish, but it will still be delicious!
How Can I Make This Recipe Vegan?
To make this recipe vegan, simply replace the egg with a flax egg. To do this, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, let it sit for a few minutes to thicken, and then add it to the wet ingredients. Use maple syrup instead of honey, and you’re all set!
Can I Store Leftovers?
Yes! Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or enjoy cold as a quick breakfast option!
How Do I Make It Gluten-Free?
To ensure this dish is gluten-free, simply use certified gluten-free rolled oats. This way, you can enjoy the same great taste without any worries!
