These coconut mango oat breakfast bars are a great start to the day. Sweetened only with fruit. Great for BLW (Baby led weaning) and lunch box friendly.
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Coconut and Mango Oat Breakfast Bites

Coconut and mango oats cooked to make delicious breakfast bites.
Course Breakfast
Cuisine American
Keyword Coconut and Mango Baked Oats
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 16
Calories 114kcal
Author Amy Whiteford

Ingredients

  • 40g (1/4 cup) Raisins / Sultanas
  • 1 Ripe banana, mashed
  • 195g (2 cups) Rolled oats
  • 33g (1/3 cup) Desiccated coconut
  • 250ml (1 cup) Coconut milk
  • 140g (1 cup) Frozen Mango Pieces
  • 1 Egg, beaten

Instructions

  • Pre heat oven to 190c / 375F / Gas 5
  • Pop the raisins in a small bowl and soak in boiling water.
  • To a large mixing bowl add the banana, oats, coconut and coconut milk. Stir until combined.
  • Add the mango pieces and stir until they start to break down (I like around half of the mango broken down into the mixture and the other half as chunks)
  • Add the beaten egg and mix until combined.
  • Drain the raisins and mix them through the oat mixture.
  • Grease a baking tray/ dish with coconut oil, add the mixture and smooth out. (Mine tray was 22cm /8.5 inch by 22cm / 8.5 inch)
  • Bake for approx. 28 mins.
  • Allow to cool before slicing into bite size pieces.

Notes

Suitable for freezing 
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. 

Nutrition

Calories: 114kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 8mg | Potassium: 153mg | Fiber: 2g | Sugar: 4g | Vitamin A: 115IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1.2mg