Wednesday, April 27, 2022

Healthy Vegan Mango Coconut Baked Oats

This baked oats is an easy and healthy meal with mangoes and coconut and can be made in a short time. This vegan recipe is loaded with nutrients to give a boost at the start of the day. This can be any time snack too!

This recipe uses fresh mangoes. Dried mangoes can also be used. This recipe is also an easy one and doesn't require fancy ingredients. Steel cut oats and rolled oats are always a staple in our pantry. Making bars with seasonal fruits gives a healthy meal option. These are great on the go breakfast or snacks too. Oats are my preferred grain for breakfast. I try to include in many other options for lunch and dinner too! This Apple Cinnamon Oatmeal is lip-smacking delicious breakfast and if you are looking for a healthy breakfast cookie or snack, these Dates and Oats Vegan Cookies are the perfect choice. Oatmeal Carrot cookies I used in this icecream sandwich is also an amazing breakfast cookie!.

Mangoes are my favorite foods and I love mangoes in any form. Be it icecream, Kulfi, lassi, drinks like Mango Melon Mint cooler or Mango Pear ginger Carrot Smoothie, they are my favorite. I love to have raw mangoes in this salad with jicama and carrots as well as in this instant pickle. These are my comfort foods! 

This baked oats has fresh fruits and has to be used up quickly. It can be stored in the fridge and warmed before serving. In my home, this is gone within 24 hours!

Mango and oats are my favorite and when Preeti suggested mango as the theme for this fortnight in our Healthy Wellthy Cuisine, what else can be more perfect than this! Mango is the king of fruits and love Preeti's mango pineapple salsa. This baked oats with mango and coconut is an excellent way to start your day with addictive mangoes and heart healthy oats.

Makes 16 squares

Oat flour - 3/4 cup
Rolled oats - 3/4 cup
Almond flour - 3 tbsp
Baking powder - 3/4 tsp
Salt - 1/8 tsp
Coconut nectar - 1/4 cup
Oil - 3 tbsp
Flaxseed powder - 3 tbsp
Coconut milk - 1/2 cup
Almonds - 3 tbsp, sliced
Mangoes - 2/3 cup, chopped


Preheat the oven to 350 degrees F.

Add flaxseed powder to coconut milk and set aside to gel.

Add the oat flour, rolled oats, salt, almond flour, and baking powder to a bowl and mix.

Add the flaxseed mixture, coconut nectar, oil, and mix thoroughly.

Fold in the chopped mangoes and sliced almonds.

Transfer this to a greased 8X8-in baking tray and spread it evenly. Top with extra nuts if preferred.

Bake for 25-26 minutes, remove and cool for a few minutes before cutting into squares.

Store in airtight container for a day to two until serving.

No comments:

Post a Comment