Estimated reading time: 4 minutes
This post may contain links to affiliate marketing and as an Amazon Associate, I may earn a small commission from products that you purchase directly through this post.
I absolutely love this mango and coconut baked oatmeal because it is packed with vitamins, fiber and protein. And that means that it’s healthy and filling, plus it also makes for a great meal prep breakfast option. And in this house, we love to meal prep.
Baked oatmeal is one of our favorite on-the-go breakfasts because we can make a big batch of it on Sunday and then portion it out 8 ways. It will keep for 4 days in an airtight container and reheats perfectly in the microwave.
I prefer to add protein powder to my baked oatmeal recipes along with chia seeds because that increases the nutritional values. But the recipe will still be great if you choose to omit these ingredients. Vanilla or unflavored protein powder works the best.
Additionally, any type of milk can be used in this mango and coconut baked oatmeal recipe. I have used 2 % milk, almond milk and coconut milk and they all work just fine.
I find the mangos to be pleasantly sweet therefore I only add a couple of tablespoons of Truvia sweetener to the recipe, but you can substitute and sweetener you like or just add some plain old sugar. I’m also a big fan of Bob’s red mill products and THIS is the oatmeal I use in all of my baked oatmeal recipes.
If you love baked oatmeal as much as my family does, then check out my PUMPKIN BAKED OATMEAL or MIXED BERRY BAKED OATMEAL recipes!
Ingredients
- Rolled oats
- Milk
- Eggs
- Sweetener
- Mango
- Coconut flakes
- Vanilla extract
- Chia seeds
- Protein powder
- Baking powder
Instructions
- PREHEAT the oven to 350 degrees F.
- COMBINE the oats, sweetener, protein powder, chia seeds and baking powder together in a large mixing bowl. Add a pinch of salt.
- WHISK together the milk, eggs and vanilla in a large bowl and then add to the dry ingredients. Mix well to incorporate and then let sit until the oven comes to temperature.
- SPRAY an oven-proof dish with nonstick cooking spray and add the frozen mango and coconut. Then dump the oat and milk mixture over the top of the fruit. Spread out evenly and place in heated oven, uncovered.
- BAKE for 45-60 minutes.
A glass baking dish will take longer to cook then a metal pan so adjust the cook time for this. The oatmeal will be done when there is no liquid left on top so check it periodically.
Gluten free options
Let me know what you think about this breakfast recipe! Go ahead and give it a star rating and if you have any questions or comments then please leave them below.
MANGO & COCONUT BAKED OATMEAL
Ingredients
- 1½ cup Milk dairy or non dairy
- 2 each Eggs
- 1 tsp Vanilla extract
- 2 cup Rolled oats
- 2-3 tbsp Sweetener optional
- 1-2 tbsp Chia seeds optional
- 1 scoop Protein powder optional
- 2 tbsp Coconut flakes, unsweetened
- 1 tsp Baking powder
- pinch Salt
- 10 oz Mango frozen
Instructions
- Preheat oven to 350 degrees F. Spray oven safe dish with nonstick cooking spray.
- Combine the oats, sweetener, chia seeds, protein powder, baking powder, salt and 1 tbsp of coconut flakes into a large mixing bowl.
- In a seperate bowl whisk the milk, eggs and vanilla together then pour into the oat mixtre. Stir well to combine and allow to sit while the oven comes up to temperature.
- Place the mango into the baking dish and sprinkle with remaining coconut flakes. Then pour the oat/milk mixture over the top and spread evenly.
- Bake for 45-60 minutes. Baked oatmeal will be done when there is no liquid left on the top.
Notes
[…] MANGO & COCONUT BAKED OATMEAL — The Epicurious Panda […]