Breakfast/Brunch

September 27, 2024

Coconut Mango Lime Baked Oatmeal

Coconut Mango Lime Baked Oatmeal is loaded with bright, tropical-inspired flavors that can make any morning feel like a sunny summer day!

With each baked oatmeal recipe I create, I’m oscillating closer and closer to just having cake for breakfast. This Coconut Mango Lime Baked Oatmeal is tender, moist, and so flavorful - it might be better than cake for breakfast! (It will definitely keep you full longer, anyway. Thanks, fiber!)

Coconut, mango, and lime is one of my favorite flavor combinations, and it works so well in this  fluffy baked oatmeal. If you really want to take the coconut flavor up a notch, you can toast the shredded coconut before adding it to the mixture, or garnish the finished oatmeal with some extra toasted coconut. The addition of coconut extract also livens up the coconut punch, but if you don’t have coconut extract, vanilla is a fine substitute! 

This Coconut Mango Lime Baked Oatmeal is a perfect summertime meal prep option, but also helps bring the warmth and flavors of summer to any time of year!

Ingredients assembled for Coconut Mango Lime Baked Oatmeal
Assemble your ingredients.

Stages of mixing up the oatmeal mixture
Combine the wet and dry ingredients, then fold in the diced mango.

Stages of baking the oatmeal
Pour into a baking dish, and bake until golden brown.

Coconut Mango Lime Baked Oatmeal served in a white dish
Coconut Mango Lime Baked Oatmeal brings summery, tropical vibes to any morning!

Coconut Mango Lime Baked Oatmeal

Coconut Mango Lime Baked Oatmeal is loaded with bright, tropical-inspired flavors that can make any morning feel like a sunny summer day!

Author:

Kira Freed - The Joyful Plateful

Prep:

10

min

cook:

40

min

total:

50

min

Ingredients

4 cups rolled, old-fashioned oats

1 cup unsweetened, shredded coconut

2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. sea salt

14-oz. can full-fat coconut milk

1/2 cup light brown sugar, loosely packed

1/4 cup melted coconut oil

3 large eggs

1 tsp. coconut extract (or sub vanilla extract)

Zest and juice of 2 limes

1 large mango, peeled, diced

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking dish, and set aside. 
  2. In a large mixing bowl, combine dry ingredients: oats, shredded coconut, baking powder, cinnamon, and salt. Stir to combine. 
  3. In a medium bowl, add the coconut milk, brown sugar, coconut oil, eggs, extract, lime zest and juice, and whisk until combined. 
  4. Add the wet ingredients to the dry, and stir until combined. Fold in the diced mango until evenly distributed.
  5. Pour the oat mixture into the prepared baking dish. Bake at 350 degrees F for 40-45 minutes, or until toothpick inserted in the center comes out clean. 
  6. Serve the baked oatmeal warm, as-is or topped with milk or cream. Store leftover baked oatmeal in an airtight container for up to 5 days in the refrigerator, and reheat as needed.
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