coconut oil

Mango Berry Breakfast Crisp

in
 
mango-berry_breakfast_crisp.png

PREP TIME: 25 Minutes | COOK TIME: 40 Minutes

Ingredients

  • 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

Directions

  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.

Source: www.mango.org

Recipe submitted by Julie Gransee, Lovely Little Kitchen

Mango Breakfast Muffins

in
 
mango-breakfast_muffins.png

PREP TIME: 10 Minutes | COOK TIME: 25 Minutes

Ingredients

  • 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

Servings

Makes 12 servings

Directions

  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.

Nutrition

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

Source: www.mango.org