Table of Contents
Introduction
This mango coconut baked oats recipe is built for busy mornings when you want something fast, satisfying, and a little tropical. It uses pantry-friendly oats and a ripe mango for bright, fresh flavor with minimal prep. Mix, bake, and you have a warm breakfast ready in under 30 minutes plus a short cool-down. Serve straight from the dish or portion out for grab-and-go breakfasts all week.
Mango Coconut Baked Oats
A quick and easy baked oats recipe featuring tropical mango and creamy coconut milk, perfect for busy mornings.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 2 cups rolled oats
- 1 ripe mango, diced
- 1 cup coconut milk
- 1 cup milk (or plant-based milk)
- 1/4 cup honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup shredded coconut (optional)
- Fresh mango slices for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the rolled oats, baking powder, and salt.
- In another bowl, whisk together the coconut milk, milk, honey or maple syrup, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and stir in the diced mango and shredded coconut.
- Pour the mixture into a greased baking dish.
- Bake for 25-30 minutes or until the top is golden and the oats are set.
- Let it cool for a few minutes before serving. Top with fresh mango slices if desired.
Notes
Use pre-peeled, pre-diced frozen mango to save time. Assembling the night before works well for a quick bake in the morning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg