These Mango Coconut Baked Oats are like a tropical vacation in your breakfast bowl! Made with fluffy oats, creamy coconut milk, and sweet mango pieces, they’re super tasty.
Honestly, who wouldn’t want their morning to taste like a sunny island? I love making these on busy mornings. Just mix, bake, and enjoy a slice of paradise with a cup of tea!
Key Ingredients & Substitutions
Rolled Oats: Rolled oats are perfect for this recipe as they cook evenly and create a nice texture. If you only have quick oats, they can work too, but they might make the dish a bit mushy.
Coconut Milk: Full-fat coconut milk adds rich creaminess. If you want a lighter option, light coconut milk or even almond milk can be used, although the texture might be different.
Mango Puree: Fresh mango is great, but frozen mango works just as well! Thaw it and make sure to drain excess water. If mango isn’t available, try banana or apple sauce for a different fruit flavor.
Shredded Coconut: Unsweetened coconut is best to control sweetness. If you prefer more sweetness, you can use sweetened coconut. For a nutty twist, try adding chopped nuts instead!
How Do I Make Perfectly Baked Oats?
To achieve a soft and fluffy baked oat dish, it’s important to mix your ingredients well. Here’s how to do it:
- Combine dry ingredients in one bowl and wet ingredients in another before mixing them together. This helps distribute everything evenly.
- When you transfer the mixture to your baking dish, press it down gently. This ensures it bakes evenly.
- Keep an eye on the baking time—you want the oats to be set and lightly golden, but avoid overbaking to keep them moist.
Letting the baked oats cool slightly before serving allows them to firm up a bit more, making it easier to slice and serve. Enjoy your delightful breakfast!
Mango Coconut Baked Oats
Ingredients:
- 1 1/2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup coconut milk (full fat for creaminess)
- 1/2 cup mango puree (fresh or frozen, thawed)
- 1/4 cup shredded coconut (unsweetened)
- 2 tablespoons maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
- Additional mango puree or mango slices for topping
- Toasted coconut flakes for garnish
Time Estimate:
This Mango Coconut Baked Oats recipe takes about 10 minutes of prep time and 25-30 minutes of baking time. Overall, you can enjoy your delicious breakfast in about 40 minutes.
Instructions:
1. Preheat Your Oven:
First, set your oven to 350°F (175°C) to get it nice and hot. Lightly grease a small baking dish or line it with parchment paper to make sure nothing sticks.
2. Prepare the Dry Ingredients:
In a large bowl, mix together the rolled oats, baking powder, ground cinnamon, salt, and shredded coconut. This is the base of your baked oats! Make sure everything is well mixed.
3. Combine the Wet Ingredients:
In another bowl, whisk together the coconut milk, mango puree, maple syrup (or honey), egg, and vanilla extract until everything is nicely combined. This mixture will add creaminess and sweetness.
4. Mix It All Together:
Pour the wet mixture into the bowl with the dry ingredients. Give it a good stir until everything is combined. It should look deliciously thick and creamy.
5. Transfer to Baking Dish:
Carefully pour the oat mixture into the prepared baking dish. Spread it out evenly so it bakes nicely.
6. Bake:
Pop the dish into the preheated oven and bake for 25-30 minutes. You’ll know it’s ready when the oats are set and the top is lightly golden.
7. Cool Down:
Once baked, take it out of the oven and let it cool for a few minutes. This helps it firm up a bit!
8. Add Toppings:
For a finishing touch, spoon some additional mango puree over the top and sprinkle toasted coconut flakes for some extra crunch.
9. Serve and Enjoy:
Slice the baked oats and serve them warm as a delightful breakfast treat. Enjoy your tropical-inspired morning!
Can I Use Quick Oats Instead of Rolled Oats?
Yes, you can use quick oats, but keep in mind they will create a softer, mushier texture. Rolled oats provide a better structure and chewiness for baked oats.
Can I Substitute Coconut Milk?
Absolutely! If you don’t have coconut milk, you can use almond milk or another dairy-free milk. Just be aware that it might alter the flavor and creaminess slightly.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or oven until heated through. Adding a splash of coconut milk can help restore moisture!
Can I Make These Baked Oats Vegan?
Yes! To make the recipe vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water) or 1/4 cup applesauce. This will help bind the ingredients together.