Mango Baked Oatmeal

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. 

Jump to:

• Reasons to Love this Recipe
• Ingredient Information (with Alternative Suggestions)
• Step By Step Instructions (With Images)
• Top Tips
• Storage and Re-Heating Instructions
• Recipe FAQs
• More Breakfast Recipes
• Mango Baked Oatmeal

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.

1. Soak raisins in boiling water in a small bowl. This step ensures plump, juicy raisins and prevents them from burning during baking.
2. 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. 
3. Transfer the oat mixture to a greased and lined baking dish, spreading it out evenly.
4. Bake in a preheated oven for 25-30 minutes, or until the oatmeal is set and golden brown on top.
5. 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

More Breakfast Recipes