Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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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.

Use pre-peeled, pre-diced frozen mango to save time. Assembling the night before works well for a quick bake in the morning.