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
Radost
These look amazing, but my boy is allergic to egg white. How do you think I can substitute that?
Amy
Thanks Radost, without trying I can't say for sure, sorry. I'd start with a chia or flax egg but can't guarantee how it would turn out.
Allie
Keen to try these but not a banana fan - any suggestions on substitutions I could make?
Amy
Hi Allie, without trying I can't say - sorry. The banana helps to bind and also adds sweetness. I would have to experiment.
Franny
Made these for my picky one-year-old this morning. Success! I didn't have mango, so I used blueberries. I also didn't have coconut milk, but 3/4 cup almond milk and 1/4 cup full-fat goat's milk did the trick. Yum.
Francesca
Hi, it's the coconut milk the same you would use for a Thai curry? Thanks
Amy
Yes, canned coconut milk 🙂
Hien Nguyen
Hi! I'm planning to make these tonight. Have you tried added any nut butter into these? Do you think it will work? Thanks
Amy
Hi Hien, No I haven't tried nut butter in this recipe, sorry. I'm not sure how it would work flavour wise but the recipe is pretty flexible so you should be able to add some if you wanted to try it.
Toni
Hi Amy, I made these this morning and although they didn't win over my picky 12 month old (yet...) I thought they
were very tasty! Also super easy to make which will be great when she finally does start eating more than scrambled eggs, avocado & cottage cheese. I'm new to your site and your recipes look awesome. I already have a dozen things I want to try in hopes I'll find something for her. If not, I guess I'll get it all to myself Thanks for your hard work!
Amy
Hi Toni, glad you liked them! Hopefully your little one will grow to love them too. She has picked some great foods to like and hopefully she will expand her food repertoire soon. Thanks for taking the time to comment, it really means a lot.
Karin
Hi Amy,
Just wondering what brand coconut milk you use.
Thanks
Amy
Hi Karin, I don't stick to a particular brand. I usually buy at Aldi (Australia) though.
Caroline Templar
I just made this now, left out the banana used pineapple instead it's lovely, great for me when I'm dieting, hiw ling would it last, after being made please
Amy
Thanks for the feedback, Caroline. It is great to know that pineapple works as a replacement for banana. I usually freeze leftovers, alternatively you can refrigerate for a couple of days.
Sam
Hi, these are so so yummy, thank you! Storage wise should they be kept in the fridge or in a tin at room temperature? Well done for all your work
Amy
Hi Sam, I'd store these in the refrigerator or freeze them 🙂 So glad you like them!
Mel
This is a fantastic recipe. I followed the directions exactly and it was a big hit for my whole family. I used full-fat canned coconut milk and loved the creamy texture and healthy fats. I also used fresh mango. I think I will modify the recipe to use the whole can of milk so I don't waste that $2 item, maybe 3 cups oats? I will try it next time, which will probably be in a few days!
Amy
Hi Mel, so pleased you like them, thanks for taking the time to let me know, it really means a lot to me. If you want to make a bigger batch, using the whole can, then you can easily freeze them. I freeze them all the time and add them to my son's lunch box!
Mel
HI Amy, I wanted to let you know I've made this numerous times now. It's a very flexible recipe which is wonderful. I do use 3 cups of oats and a whole can of coconut milk and it works out great! I tried baking in a 9x13 but I didn't like the texture as much. Now I bake in a deep casserole dish and we all love it. Thanks again for posting!
Amy
Hi Mel, So glad you enjoy the recipe and have managed to find a dish that gives you the texture you like. As you say, this recipe is so adaptable and great to have on hand for a snack / breakfast!
Marlene
Do you thaw the mango first (so you can smash it with a fork) or put the mango chunks in frozen?
Also, What brand of canned coconut milk do you use?
Thanks!
Amy
Hello 🙂
My little girl loves these (and so do I!!), thanks for sharing the recipe! How long do they keep once cooked?
Thank you
Amy xx
Amy
Hi Amy,
Glad you both enjoy these. I usually freeze any leftovers and take them out as needed. I haven't tested them in the fridge so can't say for sure how long they would last, sorry. They freeze well though and I pop them into lunch boxes.
Amy clinch
Brilliant thanks Amy! I’m making some tonight so will freeeze and batch 🙂