Mango Berry Breakfast Crisp


PREP TIME: 25 Minutes | COOK TIME: 40 Minutes


  • 3 cups cubed fresh mango (about three mangos)

  • 1 cup blackberries

  • 1 cup raspberries

  • 1 cup blueberries

  • 3 tablespoons cornstarch

  • 2 cups old fashioned oats

  • 1/4 cup quinoa

  • 1/4 cup flaxseed meal

  • 1/2 cup sliced almonds

  • 1/2 cup finely ground almonds (or almond meal)

  • 1/2 teaspoon salt

  • 1/2 cup coconut oil

  • 1/2 cup real maple syrup


  1. Preheat the oven to 350 degrees.

  2. In a large bowl mix mangos and berries together along with cornstarch. Mix until coated.

  3. In another large bowl, mix oats, quinoa, flaxseed meal, sliced almonds, ground almonds, salt, coconut oil, and maple syrup. Stir to coat.

  4. Pour the mango berry mixture into a well-oiled 12-inch skillet. You can also use a 9 by 13-inch baking dish.  Spread the oat mixture over the top of the fruit and bake at 350 degrees for 35-40 minutes or until the top is golden.  Allow to cool, and then serve alongside yogurt or with a drizzle of coconut milk or heavy cream.  Garnish with fresh mint if desired.

  5. To prep ahead of time for easy, on-the-go breakfasts, fill 6-ounce jars three-quarters full with Mango Berry Breakfast Crisp, and top with yogurt. Seal jars with lids and refrigerate until ready to eat.


Recipe submitted by Julie Gransee, Lovely Little Kitchen

Mango Breakfast Muffins


PREP TIME: 10 Minutes | COOK TIME: 25 Minutes


  • 1-1/2 cups whole wheat flour

  • 1 cup rolled oats, plus more for garnish

  • 2 teaspoons baking powder

  • 1/4 cup ground flax seeds

  • 1 teaspoon kosher salt

  • 2 large eggs

  • 3/4 cup coconut sugar

  • 1/2 cup expeller-pressed coconut oil, melted

  • 1/2 cup low-fat milk

  • 1 teaspoon vanilla extract

  • 1 large ripe mango (about 1 cup), diced


Makes 12 servings


  1. Preheat oven to 350°F. Line a muffin tin with paper cups.

  2. In a large bowl, stir together flour, oats, baking powder, flax seeds and salt. In another bowl, combine eggs, coconut sugar, coconut oil, milk and vanilla extract. Add the wet ingredients to the dry ingredients. Stir until combined. With a spatula, fold in the diced mango.

  3. Evenly divide the mixture between the muffin cups, sprinkle with additional oats and place in the oven. Bake for 20 to 25 minutes, until a toothpick inserted into the center of one muffin comes out clean. Remove from oven and cool on a cooling rack before serving.


Nutritional analysis per muffin: Calories 268; Protein 6 g; Carbohydrates 35 g; Fat 13 g; 41% Calories from Fat; Cholesterol 32 mg; Sodium 200 mg; Potassium 345 mg; Fiber 4 g


Mango and Banana Smoothie


PREP TIME: 5 Minutes


  • 3 mangos (about 3 pounds), peeled, pitted and chopped

  • ¾ cup low-fat milk

  • 1 cup ice

  • ½ banana

  • 1 teaspoon honey


Combine all ingredients in blender. Pulse until desired consistency. For a thicker smoothie, add more ice.


Each serving (1-12oz. glass) contains 484 calories, 116 g carbohydrate (39% Daily Value), 12 g fiber (47% Daily Value), 9 g protein (18% Daily Value), 3.5 g fat (5% Daily Value), 1 g saturated fat (6% Daily Value), 4.5 mg cholesterol (2% Daily Value), 48 mg sodium (2% Daily Value), and 1388 mg potassium (40% Daily Value), 250 mg vitamin C (417% Daily Value), 7560 IU vitamin A (151% Daily Value), 191 mg calcium (19% Daily Value), 1 mg iron (7% Daily Value).

Mango and Oat Breakfast Jars



  • 1/2 cup dry, rolled oats

  • 1 scoop vanilla Shakeology powder

  • 1 tsp. chia seeds

  • 1 cup fresh mango, diced


Layer ingredients in a mason jar or similar container in the following order: oats, Shakeology powder, chia seeds, mango and coconut shavings. Place the mix in the fridge overnight. In the morning, simply add hot or cold water and enjoy!

Recipe courtesy of Amanda Meixner, Running Wild Blog 

Strawberry Mango Cinnamon Toast


PREP TIME: 15 Minutes | COOK TIME: 2 Minutes


  • 4 tablespoons coconut flakes

  • 1 tablespoon ground cinnamon

  • 1 tablespoon granulated sugar

  • 2 tablespoons softened butter

  • 4 thick slices of French bread

  • 4 tablespoons whipped cream cheese

  • 1 mango, thinly sliced and removed from peel

  • 4 strawberries, sliced


Makes 4 servings


  1. Toast the coconut: Spread coconut out in an even layer in a dry pan. Turn heat to medium high and stir constantly for 3 to 4 minutes or until coconut is golden brown. Remove from heat and set aside.

  2. Make the cinnamon toast: In a small bowl, mix cinnamon and sugar together. Spread butter onto one side of the French bread slices and place them on a baking sheet. Sprinkle 1 to 2 teaspoons of cinnamon sugar evenly over the buttered bread. Place the bread under the broiler, watching closely, for about 2 minutes or until the tops are golden brown and crisp.

  3. To assemble: Spread a tablespoon of whipped cream cheese on each piece of toast and top with mango and strawberry slices. Sprinkle toasted coconut and chia seeds on top and serve. Makes 4 pieces of toast.

Recipe submitted by Julie Gransee, Lovely Little Kitchen

Mango Oat Breakfast Bars


PREP TIME: 20 Minutes | COOK TIME: 50 Minutes


  • 3 large ripe mangos, peeled, pitted and pureed

  • 3/4 cup brown sugar

  • 6 tablespoons butter, melted

  • 1 egg

  • 1 teaspoon vanilla extract

  • 1/2 cup flour

  • 1/4 cup oat bran

  • 3/4 teaspoon cinnamon

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup rolled oats

  • 2/3 cup chopped walnuts


Makes 9 servings


Place pureed mango in a medium saucepan. Simmer over medium-low heat for about 20 minutes, stirring frequently, until excess liquid has cooked off and mixture is very thick but is still moist. Preheat oven to 375°F and spray an 8-inch square baking dish with non-stick cooking spray. Stir together brown sugar and butter in a medium bowl. Add egg and vanilla and mix until smooth. Stir in flour, oat bran, cinnamon, baking soda and salt, then stir in oats. Spread into prepared pan, then spread mango mixture over top; sprinkle with walnuts. Bake for 30 minutes. Let cool completely before cutting into squares


Nutritional analysis per serving : Calories 335; Protein 7 g; Carbohydrates 48 g; Fat 15 g; 38% Calories from Fat; Cholesterol 44 mg; Sodium 225 mg; Potassium 309 mg; Fiber 4 g