You all know I enjoy cooking, but I can also appreciate the savior that is meal-prepping. It makes a difference to batch-cook entrees or staples items to have easy to assemble meals throughout the week. I thought lunch, dinner, and snacks were the only thing worth prepping until today. This past weekend I whipped up a Mango Blackberry Coconut Oatmeal Bake for my family breakfast and got to ride the wave of leftovers for two days. And let me tell ya…
Oatmeal bakes are highly underrated.
Not only is the one-dish meal convenient for feeding a crowd but it keeps really well, too! It tastes amazing on Day 1 but then something magical happens when the leftovers go into your fridge. The texture gets better and the flavors meld together even more (similar to the way banana bread gets better the day after you bake it)! Leftovers keep well for up to 5 days in the fridge. You can eat it cold, if you prefer, but I like to reheat a portion in the microwave for a minute, then add it to a cast-iron skillet greased with coconut oil so the bottom gets crispy. 😉 Oooh yeaaah.
Plus, if I haven’t already convinced you, baked oatmeal is versatile and a great way to use up lots of fruit. My inspiration for baked oatmeal actually comes as an adaptation of a Love and Lemons recipe for Blueberry Coconut Baked Oatmeal. Her recipe is splendid but this tropical version with mango and plump juicy blackberries is so perfect for summer! 😀
This bake can be assembled ahead of time or simply the day you want to serve it.
Also, don’t be put off by the long list of ingredients. You likely have most of them on hand already and, if not, sub in what you do have! I like making the oatmeal mixture the night before so that way all I need to do is slip it into the oven in the morning. EASY. The oatmeal could also be assembled and baked straight away if that’s more your thing. My instructions are for the latter option but do what works for you.
If you like oatmeal, also be sure to check out my single-serving
Zucchini Stovetop Oatmeal! It is chewy, creamy, and involves zero fruit!
Who’s making this for weekend brunch? 🙋 Drop me a comment or tag me on Instagram if you do!
- 2 tablespoons ground flaxseed + 6 tablespoons warm water
- ¾ cup water or almond milk
- 2 tablespoons melted coconut oil
- ¼ cup brown sugar or coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¾ teaspoon sea salt
- ¾ tsp vanilla extract
- ½ tsp coconut extract (optional)
- 2 cups whole rolled oats
- ½ cup chopped or slivered almonds (save half for topping)
- ⅔ cup coconut flakes (save half for topping)
- 1 cup packed diced mango (from about 2 large mangoes)
- ½ – 1 cup blackberries (mixed in or as topping)
- Preheat the oven to 350°F and grease an 8×8-inch (or 9×11) baking dish with coconut oil or use cooking spray.
- In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes.
- Then, combine the water OR almond milk, coconut oil, and brown sugar and whisk to combine.
- Next, add in the baking powder, cinnamon, salt, and extracts. Stir in the rolled oats and HALF of the almonds and coconut flakes.
- Mix in the mango (and blackberries, if desired. I like to serve them fresh, as shown in the photo) before pouring the mixture into a baking dish. Cover the top with reserved coconut flakes and chopped almonds, lightly pressing the toppings into the oatmeal.
- Bake for 40-50 minutes or until the top is crisp and golden. If the coconut flakes have browned then definitely remove the bake from the oven.
- Lastly, let the oatmeal cool for 10 minutes before slicing and serving. Top with as many fresh blackberries as your heart desires!
This looks amazing! I wish I had seen this when I had fresh farm picked blackberries! Looks like I will have to go back to pick more! Lol