Mango and Strawberry Baked Oats
I am a big fan of oat-based breakfasts: whether that's overnight oats or making baked oats first thing. Baked oats are a really quick but delicious breakfast that can be eaten hot out of the oven or left until cold and then layered with yogurt.
Unlike overnight oats, these oats are baked until golden brown – so they're softer and almost flapjack-like in texture. There's no need to make them the night before either: they just take around 20 minutes until they turn golden brown in the oven.
I always make these with banana and oats but the fruit can depend on the time of the year, and of course, your own dietary restrictions. Strawberries are great in the summer. I only use a handful and find baking them makes them softer and easy to digest – but you could even use something like a strawberry puree. Mango is also a great summer option. It's one of my few "safe" fruits that I can tolerate in decent quantities.
You can then choose to add things like honey, maple syrup, or peanut butter for that extra dollop of sweetness. I make this and then store it in the fridge for around 2-3 days. (It can be reheated in the microwave or just enjoyed cold!) You usually get 3-4 servings from it.
Ingredients for my mango and strawberry baked oats
- 230ml (1 cup) of dairy-free milk (I use gluten-free oat milk)
- 340g of oats
- 1 mashed banana
- 1/2 mango
- 5 strawberries, chopped finely
- 2 tablespoons of peanut butter
How to make my mango and strawberry baked oats
- Pour oats into a large bowl.
- Peel and mash the banana and add to the oats. Stir well.
- Pour in milk and stir.
- Make sure all oats are now "wet."
- Chop and peel your mango and add to the bowl.
- Chop strawberries finely and add to bowl.
- Now mix all ingredients well and pour into a baking dish.
- Drizzle over your peanut butter.
- Put the dish in the oven for around 20 minutes, checking to ensure it's golden brown before taking it out of the oven.
- When cooked, leave to cool then slice into squares or fingers. Serve alone or with dairy-free yoghurt.
- calories: 458
- carbohydrates: 77.2g
- dietary fiber: 11.2g
- protein: 15.9g
- saturated fat: 2g
- sugar: 14.1g
- total fat: 11g
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