rolled oats

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 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 

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