Mango Coconut Baked Oats is a delicious breakfast that’s warm and filling. With sweet mango and creamy coconut, it’s like a tropical vacation in a bowl!
I love how easy it is to whip up! Just mix everything, pop it in the oven, and enjoy a cozy morning treat. It smells amazing while baking! 🌴
Key Ingredients & Substitutions
Rolled Oats: These are the base of the dish. They provide texture and hold the ingredients together. If you don’t have rolled oats, quick oats can work, but you may need to adjust the liquid slightly.
Coconut Milk: I love using coconut milk for its creamy texture and flavor. If you’re avoiding coconut, almond or oat milk are great alternatives, but make sure to choose unsweetened for balance.
Mango: Fresh ripe mangoes give the best flavor, but you can also use frozen mango chunks. Just thaw them first! If you’re not a mango fan, pineapple or peaches can also work as tasty substitutes.
Coconut Oil: This enhances the tropical flavor, but you can swap it for vegetable oil or melted butter if you prefer. I find coconut oil adds a nice richness to the oats!
How Can I Ensure My Baked Oats Turn Out Perfectly?
Getting the texture right is key for baked oats. Start by mixing the wet and dry ingredients carefully. Here’s how to achieve a wonderful result:
- Blend your wet ingredients until smooth; this ensures even distribution in your oats.
- Mix the dry ingredients thoroughly before combining to help with even baking.
- Check for doneness around the 30-minute mark; the top should be golden and the mixture set but still soft in the center.
Allowing your baked oats to cool slightly before serving helps them firm up, making for easier slicing. Enjoy your tropical breakfast! 🍑
How to Make Mango Coconut Baked Oats
Ingredients You’ll Need:
Main Ingredients:
- 1 cup rolled oats
- 1/2 cup unsweetened shredded coconut (plus extra for topping)
- 1 tsp baking powder
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp salt
- 1 cup coconut milk (or any plant-based milk)
- 1 ripe mango, peeled and chopped (reserve some for the sauce)
- 1/4 cup maple syrup or honey
- 1 large egg (or flax egg for vegan: 1 tbsp flaxmeal + 3 tbsp water, mixed and rested)
- 1 tsp vanilla extract
- 1 tbsp coconut oil or melted butter
For the Mango Sauce topping:
- 1 ripe mango, peeled and chopped
- 1-2 tbsp coconut milk
- 1 tsp maple syrup or honey (optional)
- Toasted shredded coconut for garnish
How Much Time Will You Need?
This delightful Mango Coconut Baked Oats recipe takes about 15 minutes for prep and around 30-35 minutes to bake. So, you can have a delicious, warm breakfast ready in about 50 minutes total. Perfect for a cozy morning!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease a small baking dish or line it with parchment paper—this will help with easy serving later!
2. Blend the Wet Ingredients:
In a blender or food processor, combine the chopped mango, coconut milk, maple syrup, egg, vanilla extract, and coconut oil. Blend everything until smooth and creamy. This mixture will be the heart of your baked oats!
3. Mix the Dry Ingredients:
In a mixing bowl, combine the rolled oats, shredded coconut, baking powder, cinnamon, and salt. Mixing these dry ingredients ensures an even bake!
4. Combine Wet and Dry Mixtures:
Pour your smooth mango mixture into the bowl with the dry ingredients. Stir everything together gently until well combined. The batter will be thick and delicious!
5. Transfer to Baking Dish:
Now, transfer the whole mixture into your prepared baking dish. Smooth the top with a spatula to make it nice and even.
6. Bake It Up:
Place the baking dish in the preheated oven and bake for 30-35 minutes. Keep an eye on it—the top should be golden brown, and the oats should be set but still soft in the middle.
7. Prepare the Mango Sauce:
While the oats are baking, let’s whip up a delicious mango sauce! Blend the reserved mango with a splash of coconut milk and sweetener until smooth and creamy. Adjust with extra coconut milk to get the perfect pouring consistency.
8. Cool Slightly:
Once baked, take the dish out of the oven and let it cool for a few minutes. This helps the oats firm up a bit!
9. Serve and Garnish:
Serve a generous portion with a drizzle of the mango sauce on top and sprinkle with toasted shredded coconut for that extra crunch and flavor!
10. Enjoy!
Dig in and savor your warm, tropical Mango Coconut Baked Oats! Perfect for breakfast or any time you want a delightful treat!
Can I Use Oats Other Than Rolled Oats?
While rolled oats are best for this recipe, you can use quick oats in a pinch! Just keep in mind that they might create a softer texture, so adjust the baking time as needed.
Is It Possible to Make This Recipe Vegan?
Absolutely! Simply use a flax egg instead of a regular egg by mixing 1 tbsp of flaxmeal with 3 tbsp of water and letting it sit for about 5 minutes to thicken. You’re all set for a delicious vegan version!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or oven. Just add a splash of coconut milk to keep them moist!
Can I Add Other Fruits or Nuts?
Yes! Feel free to add or substitute with other fruits like berries, peaches, or bananas. You can also mix in some nuts or seeds for added crunch and nutrition. Just adjust the baking time slightly if you add larger ingredients.