Skip To Content
Home Recipes Browse Recipes Baked Oatmeal with Mango Yogurt
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 198 g
(Approx. 8 Servings)
Amount Per Serving
Calories 490 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 500 mg 21%
Total Carbohydrate 76 g 25%
Dietary Fiber 4 g 16%
Sugars 50 g
Protein 10 g
Vitamin A 10% • Iron 10%
Vitamin C 10% • Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Baked Oatmeal with Mango Yogurt

Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 h 20 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 1/2 cup(s) vanilla Greek yogurt
1/3 cup(s) Ataulfo mango, finely chopped
1 1/2 Tsp kosher salt, plus 1/8 tsp for yogurt
3 1/2 cup(s) Old Fashioned Oats
1 Tsp Ground Cinnamon
1/2 Tsp ground nutmeg
2 Tsp Double Acting Baking Powder
1/2 cup(s) Half & Half
4 Oz unsalted butter, melted
1 cup(s) Maple Syrup
1/2 cup(s) Mexican Mesquite Honey
2 large Eggs
3 Tsp Vanilla Extract
Check All
Uncheck All
Add to list

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.
Save recipe Save recipe  
Add to list Add to list View Lists
Email
Print Print