Mango (Blueberry) Baked Oats

My 3rd recipe!

Baked oats can be (part of) an awesome breakfast. Able to combine various flavors in a base that’ll keep you full for the whole morning. Many great flavors exist, but you’ve probably never heard of a mango based one. Sounds intriguing right?

So let’s bake em, shall we?

Ingredients

Makes 4 servings

• 2 cups (180g) quick/rolled oats
• 1/2 cup (60g) flour/protein powder of choice
• 1 tsp baking powder
• ¼ tsp salt
• 1 medium ripe banana, pureed
• 2 ¼ cup (360g) mango, pureed
• 2 large eggs
• 1 tsp (4g) vanilla extract
• 2 tbsp (40g) honey/maple syrup (optional)
• 1/2 cup (95g) blueberries (optional)

Required Utensils

Chances are that you already have most of what’s listed below. But as a student, I used to have basically nothing at hand, so all necessary items are listed below:

• For wet ingredients, either:
  • Blender, to mix automatically
  • Medium bowl, to mix by hand
• Large bowl, to hold all dry ingredients (and then batter)
• Weight scale, to measure ingredients (in grams)
  • Or use measuring cups if handy
• Measuring spoons (at least for teaspoon & tablespoon measurements)
• Whisk, for initial mixing (can use a spoon instead)
• Rubber spatula, for final mixing
• Glass baking dish, around 10×7 inches (25.5×18 cm)
• Oven thermometer, for extra accuracy 😛 (optional)

Instructions

1. Preheat oven to 350ºF (175ºC) and spray your baking dish with nonstick cooking spray or coat with oil.
2. In large bowl, whisk the dry ingredients until fully combined. Set aside.
3. For the wet ingredients:
   • If using blender, put peeled banana & mango, eggs, vanilla extract, and sweetener in it and blend until fully mixed and no lumps/chunks remain.
   • If not, in medium bowl first puree both banana and mango. Then add in eggs, vanilla extract, and sweetener and whisk until fully combined.
4. Make a well in center of bowl with dry ingredients, pour in the combined wet ingredients. Using your rubber spatula, mix until just combined.
5. If using blueberries, add them in and stir until evenly distributed.
6. Transfer batter into baking dish and use your spatula to spread evenly. Add additional blueberries on top if desired.
7. Bake for 30-35 minutes or until fully cooked. Toothpick or knife inserted in center should come out with crumbs rather than liquid batter.
8. Let cool for 10 minutes in dish before slicing.
9. Serve with your favorite add-ons and enjoy!

Serving

To pour on

• Maple syrup
• Honey
• Nut butter of choice

To top off

• Berries: sliced strawberries, blueberries, raspberries, etc.
• Sliced banana
• Mango pieces
• Whipped cream

To serve aside

• Greek yogurt
• More fruit 😊

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My favorite topping combo

• Light drizzle of maple syrup and almond/cashew butter!

Storage

Methods

• Either stored whole or in pieces
• Stored either in an airtight container or each piece wrapped in plastic wrap or aluminum foil
  • If freezing, store piece wraps in airtight bag

Shelf life

• Fridge: 5-7 days
• Freezer: 3 months (best quality, assuming temp below 0°F/-18°C)

Got any questions or suggestions? Comment down below!

First posted on April 9, 2024.

Last updated on June 1, 2024.