Mango Baked Oatmeal is a wholesome breakfast that is easy to make and ideal for meal prepping. Whether enjoyed fresh from the oven or chilled for busy mornings on the move, it's a deliciously versatile way to start your day.
If you love oatmeal or overnight oats, this baked mango oatmeal is a must-try. Even if you aren't a fan, the transformation of baking might just win you over.
Simply changing the texture and presentation of a food can make a big difference. As someone who usually steers clear of traditional oatmeal, I was pleasantly surprised by how much I enjoy baked oats.
Looking for more oat-based recipes? Try our mango overnight oats, strawberry overnight oats, oatcakes, fruity baked oatmeal cups, banana oatmeal cookies, blueberry breakfast balls and blended overnight oats for a delicious start to your day.
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Reasons to Love this Recipe
- Great for meal prep - make once, eat all week.
- Fantastic for all ages - adjust sweetness and sizes to cater to different preferences and ages.
- Portable - For those busy mornings on the go.
- Wholesome ingredients - with a lower sugar content.
Ingredient Information (with Alternative Suggestions)
The full list of ingredients and amounts can be found on the printable recipe card at the bottom of the post. This section gives information on each ingredient and suggests alternatives if required.
- Oats: This recipe has only been tested with rolled oats (old-fashioned oats). Quick oats may not hold up properly, and steel-cut oats would require a different ratio of oats to liquid and cooking times. Stick with old-fashioned oats for best results.
- Desiccated Coconut: Enhances the coconut flavour and texture of the dish, I used unsweetened coconut. Can skip.
- Banana: Adds natural sweetness; ripe bananas are recommended for optimal flavour.
- Egg: While only tested with egg, you could try a flax egg (1 tablespoon of flaxseed mixed with 3 tablespoons of water) as a vegan alternative, but results may vary.
- Coconut Milk: This contributes coconut flavour and creamy texture. Substitute with any kind of milk for dietary preferences or allergies.
- Mango Chunks: Frozen or fresh mango adds sweetness and a burst of tropical flavour. Alternatively, substitute with other frozen, canned or fresh fruit such as pineapple, peaches, or berries for variety.
- Raisins: Provides natural sweetness and texture. Substitute with dried cranberries or apricots if desired. If skipping raisins, consider adding sweetness with honey or maple syrup (not suitable for babies).
- Optional Sweetener: If you prefer a sweeter breakfast, add 1-4 tablespoons of maple syrup or honey to taste, extra raisins or some chocolate chips. Adjust according to personal preference. (not recommended for babies)
- Optional Spices: Try adding a little vanilla extract, ground cinnamon, ginger or cardamom for added flavour.
Step By Step Instructions (With Images)
This section features step-by-step photos for visual reference. The complete recipe can be found by scrolling to the recipe card at the bottom of the post.
- Soak raisins in boiling water in a small bowl. This step ensures plump, juicy raisins and prevents them from burning during baking.
- In a large bowl, mash the banana and mix in the egg, oats, desiccated coconut, and coconut milk until well combined. Fold in the mango chunks and drained-soaked raisins, ensuring an even distribution of ingredients. Break down any larger chunks of mango as you stir.
- Transfer the oat mixture to a greased and lined baking dish, spreading it out evenly.
- Bake in a preheated oven for 25-30 minutes, or until the oatmeal is set and golden brown on top.
- Once baked, allow the oatmeal to cool slightly before slicing it into squares or bite-sized pieces for serving.
Top Tips
- Thaw frozen mango before using to ensure even distribution and prevent large chunks, which may affect the texture of the oatmeal.
- Do not skip on soaking the raisins if you want to avoid any burnt or bitter-tasting raisins.
- Grease and line your baking dish with parchment paper for easier cleanup. If you skip lining, ensure to thoroughly grease with coconut oil or your preferred oil to minimise sticking.
Storage and Re-Heating Instructions
- Refrigerator: Store leftovers in an airtight container and refrigerate for up to 3 days to enjoy later.
- Freezer: For longer-term storage, slice the baked oatmeal and freeze on a single layer until firm. Then, transfer the frozen slices to a freezer-safe bag and store for up to 2 months. This helps prevent sticking and allows for easy portioning when reheating.
- Reheating: Transfer to a plate, cover with a microwave-safe lid or wrap, and heat until hot throughout. Can also be enjoyed chilled.
Recipe FAQs
Yes, this recipe is suitable for babies once they have started solids and are developmentally ready, typically 6 months plus. However, there are a few considerations to keep in mind
Ensure the raisins are well rehydrated by soaking them for 10-15 minutes and then chopping them to prevent choking hazards.
Use unsweetened coconut milk and coconut and do not add any sweeteners.
Since this recipe contains egg, a common allergen, ensure you have safely introduced egg to your baby before offering this baked oatmeal.
As with all new foods, create a safe eating environment and closely supervise your baby during mealtime.
Not personalised advice - for informational purposes only. Consult with your paediatrician regarding the introduction of solid foods and any potential allergy risks for your baby.
As is: Enjoy a warm slice of baked oats straight from the oven, perhaps with a dollop of yogurt or a drizzle of honey for extra sweetness.
With toppings: Customise with a variety of toppings such as fresh fruit slices, nuts, seeds, coconut flakes or a sprinkle of cinnamon for added flavour and texture.
As part of a breakfast spread: Serve alongside other breakfast items like scrambled eggs, bacon, or toast for a hearty morning meal.
On the go: Cut baked oats into portable squares or bars for a convenient breakfast option that can be enjoyed at home or taken with you for busy mornings.
With a side: Pair baked oats with a side of Greek yogurt and aserving of fruit salad for a balanced breakfast.
Can you make mango baked oatmeal in a muffin tin?
I have tested this recipe in a muffin tin and found that it stuck to the sides quite a bit. If you do choose to try it cooked as muffins make sure to allow them to fully cool before attempting to remove them from the tray.
More Breakfast Recipes
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Mango Baked Oatmeal
Equipment
- 1 Baking Tray / Dish 22cm x 22cm (8.5 inch x 8.5 inch)
Ingredients
- 40g (¼ cup) raisins
- 1 ripe banana, mashed
- 1 egg
- 195g (2 cups) rolled oats (old fashioned oats)
- 28g (⅓ cup) desiccated coconut (unsweetened)
- 250ml (1 cup) coconut milk
- 135g (1 cup) mango pieces defrost if using frozen
Optional
- 1-4 tablespoon sweetener such as honey or maple syrup.
Instructions
- Grease and line baking dish and preheat oven to 190c / 375F
- Add the raisins to a small bowl and soak in boiling water.
- To a large mixing bowl add the mashed banana, egg, oats, coconut and coconut milk. Stir until well combined.
- Add the mango pieces and stir, breaking down any larger pieces.
- Drain the raisins and mix them through the oat mixture.
- Add the mixture to the prepared dish and smooth out.
- Bake for approx. 25 -30 mins., until golden and set.
- Allow to cool before slicing.
Video
Recipe Notes
Nutritional facts
Cristy Ko
Hi Amy, can I use egg replacer for vegan options? Thank you.
Amy
Hi Cristy, I haven't tested an egg replacement in this recipe, but others have said they have successfully used a flax egg.
Chloe
This recipe is great! Made with flax egg due to egg allergy and worked out fine. Thank you for sharing. What's the best way to reheat them after freezing?
Amy
Hi Chloe, thanks for taking the time to rate and comment. It is great to know that the recipe worked with a flax egg. I usually serve cold or reheat in the microwave.
Ally
I've tried every variation of baked oats and bub refused them all- until this one!! This one she eats like there's no tomorrow, finally! Thank you for sharing 🙂
Amy
Fantastic! Thank you for taking the time to let me know 🙂
Josephine
Does the mango have to be frozen? Can I just use fresh mango?
Amy
Hi Josephine, you can use fresh but I found the frozen worked better in this recipe as it broke down more.
Ruxandra
Hi Amy. Can a freeze these oat bites?
Amy
Hi Ruxandra, yes you can freeze them. I would freeze on a baking tray, until solid, and then place in a freezer safe bag/container before returning to the freezer to store.
Ellen
Love this recipe find! Was looking for some healthy oat cookies/bites, and these are perfect. My 20 month old demolished a whole bar with no hesitation. 5* from both of us!
Amy
Love this! Thank you 🙂
Julia
Does this call for the think coconut milk from a can, or the diary milk alternative that is the consistency or normal dairy milk?
Amy
I used canned milk, Julia. 🙂
Charlotte
Really enjoyed these. We didn’t have raisins so left that out and was still delicious. I imagine they’d be even nicer with them. Lovely and soft for my 11 month old. My tin was smaller so ours were thicker, I baked for an extra 10 mins or so and they were perfect once they’d cooked down a bit.
Amy
Thanks Charlotte, so happy you enjoyed them 🙂
T
Delicious! Both me and baby loved this. Making it again tonight with some chia seeds and frozen blueberries instead
Amy
Thank you - chia and blueberry sounds amazing 🙂
Kim
Has anyone tried this using up Ella’s pouches? I have left over mango ones and that’s how I’ve come across this recipe.
Amy
Hi Kim, I think the mango puree would work great. I'd use have the amount puree and then add half the amount of mango pieces so there is a little texture and difference in the oatmeal bar.
Abbi
Have you ever baked these as muffins? Do you think that would work well? Thanks.
Amy
Hi Abbi, no I haven't but I have a very similar recipe that I make in mini muffin trays. Fruity Baked Oatmeal Cups. You could use the same cooking times 🙂
Ella
I made this using baby cereal cause i dont want to throw them away. It turned out good baby likes it.
Amy
A great way to use up baby cereal and you get all that fortified goodness too. Glad it worked 🙂
Angela
Hi, can I substitute regular milk for the coconut milk?
Amy
Hi Angela, I have made a similar recipe using almond milk which worked well. I'm sure regular milk would work too. Obviously, it won't have the same coconut-y taste. 🙂
Kevin Hulse
Hi Amy I made these about two weeks ago. Would recommend making them again. Suppose you could add any fruit to them. Many Thanks and Kindnesses from Kevin
Amy
Hi Kevin, Yes you can use many different fruits. I have a plum and almond version and these fruity oatmeal cups are similar too.
Kevin Hulse
Yes I've made the plum and Along one as well the were delicious. Thankyou
Jane
Mine turned out especially gooey. I’m not sure if this was user error or if that is how it’s meant to be? I’m reluctant to serve my daughter uncooked egg!
Amy
Hi Jane, this is basically a hand held baked oatmeal (not like oat bars / flapjacks) so it is quite soft and moist. Did it look like mine? Was it easy to cut into squares? Did you use the same size tin as mine? Maybe it needed a few more mins in the oven?
Mica D
I hope this is not a so dumb question, but is it necessary to use a mixer with this one? Hoping to make it for my 10mo old 🙂