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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.
Course Breakfast
Cuisine American
Keyword mango breakfast crumble, Mango crisp, mango oatmeal crisp
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 192kcal
Author Janice


  • 120 grams ( cups) rolled oats (or large flake oats)
  • 30 mL (2 tbsp) whole wheat flour divided
  • 50 grams ( cup) sliced almonds
  • 5 mL (1 tsp) ground cinnamon
  • 2.5 mL (½ tsp) ground ginger
  • 1.25 mL (¼ tsp) Diamond Crystal fine kosher salt
  • 250 grams ( cups) frozen chopped mango
  • 1 lemon juiced
  • 30 mL (2 tbsp) light brown sugar
  • 30 mL (2 tbsp) honey
  • 30 mL (2 tbsp) pure maple syrup
  • 30 mL (2 tbsp) browned butter
  • 15 mL (1 tbsp) whole wheat flour


  • Preheat the oven to 350°F.
  • In a medium bowl combine the oats, 2 tbsp 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!).
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!


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