Mango Coconut Baked Oats (Edit recipe)

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it is mangoooo season (i wish you could hear my excitement behind the screen right now). i could not resist kicking off the warmer months with the mango coconut baked oats. they are perfect for meal prep and make such a refreshing breakfast when served cold (highly recommend!). packed with over 30g of protein and 10g fibre, they are a great way to start your morning (because eating healthy does not have to be boring, restrictive or suck all the joy out of food - trust me i've been there and focusing on nourishing your body and making food enjoyable is SO much more fun and sustainable)

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PREP TIME

5 minutes

COOK TIME

35 minutes

INGREDIENTS

13

Serves: 4

Ingredients

2 whole Banana, mashed
200 grams Oats, Rolled, can also use quick cook oats, personally i love the texture of rolled
1 tsp Baking Powder
60 grams Vanilla Pancake Batter Plant Protein - Naked Harvest, use code "NOA15" to save 15% besties
0.25 cup Coconut, Shredded, optional
450 ml Milk, sub for plant-based alternative to make vegan
1 tsp Vanilla Extract
300 grams High Protein Yoghurt - YoPRO, sub for soy/coconut yoghurt to make vegan

toppings

400 grams High Protein Yoghurt - YoPRO, sub for soy/coconut yoghurt to make vegan
200 grams Mango
0.25 cup Coconut Water, can use any liquid
1 Tbsp Coconut, Shredded

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 190°C (170°C fan-forced).
To an oven safe baking dish, add bananas, oats, milk, baking powder, vanilla extract, yoghurt and coconut (if using). Mix until well combined.
Bake in the oven for 35-40 mins.
Once ready, let it cool on the bench for 15 mins.
To make the mango puree, blend mango with coconut water until smooth.
Once cooled, top the baked oats with a layer of yoghurt, followed by the mango puree and a sprinkle of coconut.
Slice into as many pieces as you desire and store in the fridge in an air-tight container. When ready to eat, enjoy warm or cold (personally I’ve been loving enjoying them cold in this warmer months, the texture is divine!)

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	549
Fat:	12 g
Carbohydrates:	70 g
Protein:	37 g
Cholesterol:	17 g
Sodium:	326 mg
Fiber:	12 g
Sugars:	30 g
Sugar Alcohol:	0 g
Calculated per serving.