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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
Full Recipe
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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
Olivia
I didn’t have raisins but I had some frozen raspberries so I made it with mango and raspberry. So good!! Like a tropical smoothie in a oatmeal bar.
Amy
Sounds perfect, Olivia 🙂
Marie Winship
What can I substitute egg with? I was thinking fax egg maybe!
Amy
Hi Marie, flax should work but without trialling I can't say for sure how it would turn out, sorry.
Sonam Arora
Hi Amy,
My 15 months old daughter loves your recipes! In this one can we replace or omit the egg? Thanks
Amy
Thank you Sonam, without trying I can't say for sure - sorry. I'd try it with a flax or chia egg. Hope it works 🙂
Alison
Delicious! So hard not to eat them all at once and loved by the whole family.
Amy
Great! Thanks, Alison! 🙂
Eszter
We are living in Spain and here it is quite common to have anything sweet dunked into milk and I'm guilty of choosing this easy way when it comes to breakfast for the kids. I want to change it however so tomorrow morning they get this for breakfast, hope it turns out as great as it looks on the pictures!!!
Amy
HI Eszteer, hope you enjoyed it 🙂
Eszter
The whole family loved it!!
Amy
Great! Glad you all enjoyed it, Eszter 🙂
Sasha
Hi there, I left mine in the oven for over an hour and it’s still not cooked on the inside. Any recommendations?
Amy
Hi Sasha,
This is supposed to be more of a baked oatmeal slice so it does have quite a soft consistency. How did yours look compared to how mine in the pictures? Were you able to slice it? What size was your tray? If too small then the slice would be thicker and take longer to cook.
Cindy
Hi! I'm trying this! Quick question. The mango necessary has to be frozen?
Amy
HI Cindy, no it doesn't. 🙂
cc
Delicious - great after school pick up snack!
Amy
Delighted you like them 🙂
Jade Brook
How long do you suggest storing them for to eat? Also when I made them they seem quite a moist / soft texture - is this correct? Thank you.
Amy
Hi Jade, I usually freeze these and they freeze well. They are quite moist, more like baked oats rather than flapjack. Does that sound right?
Caz
My three year old twins love these for an on-the-go breakfast. And they're easy to make! Thanks for all your fab recipes, they've kept us healthy and happy since weaning days
Amy
Thank you, Caz, for your lovely comment. I'm delighted you find the site useful 🙂
Mary
I have made these twice now and doubled the recipe. They are amazing and my kids love them!
Amy
Brilliant! So glad they are a hit, Mary!