Mango Oatmeal Crisp
This mango oatmeal crisp is made with lots of mangoes on the bottom and topped with an oat crumble for the perfect breakfast crisp.
Servings: 8
Calories: 192kcal
Ingredients
- 120 grams rolled oats (or large flake oats)
- 30 mL whole wheat all-purpose flour divided
- 50 grams sliced almonds
- 5 mL ground cinnamon
- 2.5 mL ground ginger
- 1.25 mL Diamond Crystal fine kosher salt
- 250 grams frozen chopped mango
- 1 lemon juiced
- 30 mL light brown sugar
- 30 mL honey
- 30 mL pure maple syrup
- 30 mL browned butter
- 15 mL whole wheat all-purpose flour
Instructions
- Preheat the oven to 350°F (175 °C).
- In a medium bowl combine the oats, 2 tablespoon whole wheat flour, sliced almonds, cinnamon, ginger and salt. Set this aside.
- In another medium bowl, combine the remaining whole wheat flour with the mango and lemon juice. Set this aside.
- In a small bowl, stir together the brown sugar, honey, maple syrup, and the browned butter. Add this to the bowl containing the oat mixture and stir to thoroughly combine everything.
- Place the mango in the bottom of individual ramekins, or one giant ramekin, or an 8×8-inch square glass pan. Top with the oat mixture.
- Bake for about 50 minutes or until the topping begins to turn a deep, crispy golden brown and the fruits are sizzling hot (you’ll be able to hear the sizzle!).
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
Nutrition
Calories: 192kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 101mg | Potassium: 190mg | Fiber: 4g | Sugar: 15g | Vitamin A: 426IU | Vitamin C: 19mg | Calcium: 42mg | Iron: 1mg
