by 
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
Sara
Hi. I made this for the first time and when I took it out of the tin it fell apart. Any advice?
Amy
Hi Sara, what size of tin did you use? If it was smaller then the mixture may not have been cooked enough. Was the mixture still very wet? When I make it I can easily get it out of the tin and cut it (see video) but the product is very moist.
Bairbre
These really are delicious!
Amy
Hi Bairbe, thank you for taking the time to tell me. So glad you like them!
Preti
I have a daughter with a dairy , egg , soya , milk and oat allergy do you have any recipie for snacks like your healthy oat bites and substitutes please
Amy
HI Preti, thank you for your comment. Wow, it must be really tough to find recipes for your daughter. I don't think I have many, if any, recipes that don't include at least one of those ingredients. This is a lovely blog, written by a Mum who has a child with many food intolerances. She may have recipes that would suit you...http://www.healinggraciesgut.com
Roisin
Hey. Is this a carton of coconut milk as opposed to a can/tin of coconut milk? Thanks
Amy
I use canned coconut milk in this ??
Rachel
Hi. Can you use almond milk instead? Thanks!
Amy
Hi Rachel, I haven't tried it personally but I would say that it should work. Let me know if you try it!
Carol
If you use frozen mango and let it sit overnight won'y it be watery as the mango thaws? If you make it immediately would it be firmer? Can you use light coconut milk or would that make a difference? I have never used coconut milk.
Amy
Hi Carol, I'd bake it right after making the mixture. I have never tried light coconut milk but I think it should work.
Stacey
Can you use plain milk? Or cream? I’ve no coconut milk on me and want to try these
Amy
Hi Stacey, I have had people say that they have made it with plain milk and it worked. I have never tried so can't say for sure. I do make a similar product with standard milk and it works well. https://www.healthylittlefoodies.com/fruity-oat-breakfast-bites/
Emma
Hi,
Does the mango need to be frozen? I have a fresh mango to use.
Thanks!
Amy
Hi Emma, you can use fresh mango 🙂 Enjoy
Jeannie
Hi, I am allergic to banana, can I make without or do I need to substitute for something else? Thanks in advance.
Amy
Hi Jeannie, I have the banana in there for sweetness and to bind. You could add more egg or replace with 1/2 cup apple sauce. I haven't tried it myself so can't guarantee how it will turn out. Let me know if you try it ??
Mike S
I'm making my 3rd batch and LOVE them!! Tastier and more fun than regular porridge. Thanks very much for sharing this recipe!
Amy
Hi Mike, so glad you love these. My boys aren't keen on porridge so I have to make oats into bars like this or into muffins. Your cranberry addition sounds lovely!
Cat
A big hit all round in our household! Made twice and both times it turned out perfectly golden at 28 mins exactly. ? My 18 month old is stoked he gets to eat "biscuits" for breakfast, and I love it too for a healthy sweet treat. Hits the spot!
Amy
Hi Cat, thank you so much for taking the time to give me this feedback. It really means a lot and I am so glad that this has been a hit with your 18 month xx
Barbara
These look delicious. Have worked out the calories per serve?
Amy
Thank you Barbara, I haven't worked out the calories per serve - sorry. This is perhaps a feature that i may add soon though.
Deanne
Hi it shows egg in the video but not the recipe??
Amy
Hi Deanne, there is egg in the recipe (last ingredient)
Sandra Lemon
Hi Amy,
I have just made these and am wondering if I have done something wrong as they are very moist indeed. Almost like squares of gold porridge!
Tasty but I feel like yours look drier?
Many thanks.....and I love that they are not too sweet
Amy
Hi Sandra, could you cut them easily? Mine are quite moist but definitely not that moist. Did you use the same size baking tin? I'm glad you liked the flavour though!
MrsSWoodward
I'm currently making them right now & at 28mins they were still runny & pale. They've been in for almost double the time & still barely any colour & super moist 🙁 I'm sure they'll be delicious but i cant get them to 'set'!
Amy
Sorry you didn't have much success. My only thoughts are that your brand of coconut milk may not have been as thick as mine or that your tin size was different. If your tin was a lot smaller then the bars would be thicker and take longer to cook. Did you get them to set in the end?
Rachel
Are these good to freeze extras and thaw later to be eaten?
Amy
Hi Rachel, yes they freeze well. I have just finished a batch from the freezer ?
Elsa
Can you freeze since it's frozen mangoes?
Amy
Hi Elsa, yes you can freeze this. You have cooked the fruit in the bars so it is good to freeze again. 🙂
Regina
Hi Amy, how long can they be kept out in an airtight container?
Amy
Hi Regina, I'm sorry I haven't done any shelf life testing on these so can't comment for sure. I'd say around 5 days.
Amy
Hi Regina, I should have said in my last comment that I'd guess around 5 days refrigerated.
Mike S
I have left them for 5 days with no impact to flavour or consistency.
Lisa hurst
Hi there just wondering what I could substitute the frozen mango with as I don't have any in my freezer? Thanks
Amy
Hi Lisa, frozen berries would work well or fresh mango if you have. The recipe is easily adaptable.
Mike S
I use a fresh mango, which works great. The key ingredient is the coconut milk. Too much = runny. I also add a few dried cranberries for flavour.