Mango and Almond Baked Oats
Mango and almond baked oats combine juicy mango, creamy Greek-style yoghurt, and chia seeds, finished with crunchy almonds and seeds on top. Just bake everything in one dish, then slice it up for a convenient breakfast. It’s great for busy mornings, weekend brunch, or meal prep.
Nutrition
- Calories 403kcal 139kcal
- Fat 12.7g 4.4g
- Carbs 52.5g 18.1g
- Protein 15.3g 5.3g
- Fibre 8.8g 3.0g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
Why I Like this Recipe
I enjoy these baked oats because they are fruity, filling, and simple to make in advance. The mango brings natural sweetness, and the Greek-style yoghurt keeps the centre soft and creamy. Chia seeds help everything stick together, while flaked almonds, pumpkin seeds, and sunflower seeds add a nice crunch on top. After baking, it slices easily and reheats well for quick breakfasts during the week.
Tips and Variations
- Use a ripe mango for the sweetest flavour and softest texture.
- Swap the almond milk for oat, soya or semi-skimmed milk.
- Leave the mixture to stand for 5 minutes before baking for a slightly thicker texture.
- Add a pinch of cinnamon or cardamom for a warmer flavour.
- Use certified gluten-free oats if needed.
- Serve warm with extra Greek-style yoghurt and fresh mango.
- Add a spoonful of almond butter for a richer finish.
- Lightly toast the flaked almonds before adding them for extra crunch.
Meal Storage
Keep the baked oats in an airtight container in the fridge for up to 4 days. Let them cool completely before storing to keep the texture firm and fresh. Warm up a slice in the microwave, or eat it cold with yoghurt and fresh fruit.
Freezer tips
Freeze individual slices in airtight containers or freezer bags for up to 2 months. Put baking paper between the slices to keep them from sticking together.
Let the oats thaw overnight in the fridge before reheating. This helps them soften evenly without getting watery.
Frequently Asked Questions
Yes, these baked oats work well for breakfast meal prep. After they cool, cut them into four portions and keep them in an airtight container in the fridge. Reheat each slice as you need it during the week.
Yes. Let the frozen mango thaw a bit, then drain off any extra liquid before mixing it into the oats. This helps keep the baked oats from getting too wet.
These baked oats can make a balanced and filling breakfast. Oats, mango, and chia seeds give you fibre, while Greek-style yoghurt, almonds, and seeds add protein and healthy fats. Each serving has about 403 kcal, 15.3 g protein, and 8.8 g fibre.
The edges should look lightly golden and the centre should seem set but still feel a bit soft. Let the baked oats rest for about 10 minutes after baking, as they will keep firming up as they cool.
Yes, you can eat them cold straight from the fridge or warm them up before serving. Try adding a spoonful of Greek-style yoghurt, some mango pieces, or a bit of almond butter on top.
Closing Note
These mango and almond baked oats are fresh, fruity, and easy to portion, so they make a simple breakfast for busy mornings. You can enjoy them warm with a spoonful of yoghurt or chill the slices for a quick meal-prep option. If you’re looking for a higher-protein mango breakfast, try this mango breakfast bake with cottage cheese.
- 🧊 Freezer Friendly
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