Baked Oatmeal with Mango Yogurt

Instructions

1. Preheat oven to 325ºF. Grease a 9x13 inch oven-safe casserole dish. Set aside.
2. In a bowl add yogurt, chopped mango and pinch of salt (approximately 1/8 teaspoon).
3. Mix until well combined and refrigerate until ready to use. Yogurt will keep for at least 1 week in fridge.
4. In a large bowl combine oats, cinnamon, nutmeg, salt and baking powder. Mix just until everything is evenly distributed. Set aside briefly.
5. In a blender add half and half, melted butter, maple syrup, honey, eggs and vanilla extract. Blend until smooth.
6. Add wet ingredients to dry and mix until well incorporated. Pour evenly into prepared casserole dish.
7. Bake 45 to 60 minutes or until oats are just set and nicely golden brown. Remove from oven and allow to cool.
8. Once cool, serve with mango yogurt as desired.
9. Chef's Note: If you like a little more spice to your oatmeal, adding 1/4 teaspoon of allspice to the mix is recommended.