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This Mango Baked Oatmeal has a deliciously-spiced oat cakey base with a mango and fresh ginger glaze over the top that acts like a frosting of sorts. Good warm or cold, it can be the perfect make-ahead THM E breakfast…but it can also fill a role as snack or dessert!
I thought about calling it “Mango Ginger Cardamom Oat Cake” because it has and is all of those things, but I thought that a simple “Mango Baked Oatmeal” might be easier to remember. I seriously love my oat cakes. When you let baked oatmeal batter sit in the refrigerator overnight, it develops this really cool texture that is more like a dense cake than a baked oatmeal – at least by my definitions. I love to keep these oat cakes (I have several flavor variations in the Breakfast Index here on my website as well as in Convenient Food) on hand for breakfast, but I eat them just as often as a THM E snack. Topped with some homemade vanilla Greek yogurt? The best. A drizzle of sugar-free syrup would be great too.
Can we talk about the mango sauce?
- In case you’re wondering, fresh ginger is THE BOMB. And you can find it in the produce section of your grocery store. It looks like knobby roots because that’s what it is. The flavor of fresh ginger is like none other and when paired with mango and cardamom? Can’t be beat.
- I bet the mango ginger topping sauce stuff would make an amazing THM E marinade on meat. Maybe pull the sweetener back a little and add some red pepper and onion powder. Marinate some chicken breast strips in that stuff, then bake it with the marinade poured all over it. If you try it, let me know. I’m salivating just thinking about it.
- I haven’t tried this, but if you’re not a mango fan, maybe fresh or frozen pineapple chunks (not canned in a sugar syrup) could be used in place of the mango? If anyone tries it I’d love to hear the results!
This recipe is actually a no-special-ingredients recipe if you use your favorite locally-sourced low-glycemic sweetener to taste in place of the THM Pure Stevia Extract Powder and THM Super Sweet Blend! As always, the best way to ensure success with the recipes you’re making is to taste and adjust the sweetener to what you like; if I’ve learned anything as a blogger, it’s that people’s taste buds vary SO MUCH when it comes to alternative sweeteners. Most people like things a little sweeter than I do, so keep that in mind when making my recipes. If I would use the amounts that people say they put into my recipes, I would get a killer aftertaste! It’s amazing how things taste so different to different people!
Keep your eyes peeled for a bulk mix recipe for a “fiber porridge” I’ve been making for breakfast recently, as well as a Bacon & Cheddar Cauliflower Salad that has a sort of honey mustardy kind of dressing that I love (minus the honey, of course 😛 ).
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You may also enjoy:
- 4 cups old-fashioned oats (use gluten-free if necessary)
- 2 cups unsweetened almond or cashew milk (I actually used 1 cup of water for half of this)
- 1 cup unsweetened applesauce
- 1 cup egg whites
- 2 teaspoons vanilla extract
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¾ teaspoon each cardamom, ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon THM Pure Stevia Extract Powder
- 1 ½ cups mango chunks (fresh or frozen)
- ½ cup water
- 1-inch cube fresh ginger (peeled and finely grated)
- 2 ½ teaspoons THM Super Sweet Blend
- ⅛ teaspoon salt
- Mix the oatmeal ingredients together in a mixing bowl, cover, and refrigerate overnight.
- In the morning, spread the oatmeal mixture into a greased 9”x13” baking pan.
- Combine the mango topping ingredients in a saucepan on the stovetop, bring them to a boil, then pull the pan off the heat and blend the mixture with an immersion blender to create a smooth mango sauce. (I added a dash of cayenne pepper to the sauce for “kicks.”) You could just bring the ingredients to a boil in a bowl in the microwave if you prefer (then blend as instructed).
- Spread the mango topping evenly over the oatmeal mixture in the pan like a glaze of sorts. Garnish with cinnamon and bake at 350* for 45 minutes.
- Let the baked oatmeal cool a bit before serving. I love the texture and flavor when warm, but it’s also good cold. The mango topping becomes a frosting of sorts on your mango ginger cardamom oat cake.
-Feel free to add a few teaspoons of THM Super Sweet Blend to the batter if you want the baked oatmeal to be sweeter.
-I haven’t tried this, but if you’re not a mango fan, maybe fresh or frozen pineapple chunks (not canned in a sugar syrup) could be used in place of the mango? If anyone tries it I’d love to hear the results!
-I prefer the texture of the baked oatmeal when it’s allowed to refrigerate overnight before baking; it’s more like an oat cake! If you’re pressed for time, the recipe would probably still work without the overnight refrigeration (just bake right away).
-Allergy and nutritional information for recipe made with ingredients as written in the ingredients section above, without substitutes.
-Gluten Free (Use gluten-free oats.)
-Nut Free (Use water or the light kind of unsweetened carton coconut milk with about 45 calories per cup in place of the almond/cashew milk. Most people with tree nut allergies can have coconut products, but confirm with your doctor.)