Carrot, Mango & Sundried Cranberry Baked Oatmeal
Carrot, Mango & Sundried Cranberry Baked Oatmeal is a wholesome, flavorful breakfast packed with all the health benefits of fiber. It combines rolled oats, shredded carrots, juicy mango, tangy sun dried cranberries, and crunchy walnuts for a satisfying mix of textures and flavors. Ground flaxseed adds a subtle nuttiness and boosts the fiber and omega-3 content, making this dish especially nourishing.
Sweetened naturally with maple syrup or honey and spiced with cinnamon, the oatmeal bakes up moist and tender with a golden, lightly crisped top. Each bite offers a balance of sweetness from the fruit, warmth from the spices, and crunch from the nuts. It’s easy to prepare, great for meal prep, and can be enjoyed warm or at room temperature—perfect for a healthy, energizing start to your day.
Carrot, Mango & Sundried Cranberry Baked Oatmeal
Ingredients
- 2 cups rolled oats
- 1 cup shredded carrots (about 2 medium carrots)
- 1 cup diced fresh or frozen mango
- 1/2 cup sun dried cranberries
- 1/2 cup chopped walnuts
- 4 tbsp ground flaxseed
- 1 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 1/4 cups milk (dairy or non-dairy)
- 1/3 cup pure maple syrup or raw honey
- 1 tsp vanilla extract
- 2 tbsp melted coconut oil
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8x8-inch or similar sized baking dish with coconut oil or nonstick spray.
- In a large bowl, combine oats, ground flaxseed, cinnamon, ginger, baking powder, and salt. Stir in shredded carrots, mango, cranberries, and walnuts.
- In a separate bowl, whisk together milk, maple syrup, vanilla, and melted oil.
- Pour the wet ingredients into the dry mixture and stir until well combined. Let the mixture sit for 5-10 minutes (up to overnight) to allow the oats and flax to soak up some liquid.
- Pour the batter into the prepared baking dish. Smooth the top and, if desired, sprinkle a few extra walnuts or cranberries on top for garnish.
- Bake for 40–45 minutes, or until the center is set and the top is golden brown. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
- Let cool for 10 minutes before slicing. Serve warm, optionally topped with yogurt, extra maple syrup, or a dollop of nut butter
Notes
- Substitute mango with pineapple or apple for a different fruit twist.
- For added richness, swirl in a few tablespoons of cream cheese or cashew butter before baking.