I’m so thrilled to be working with the National Mango Board this year to help tell the story of the mighty superfruit! They want for mangos to move from being an exotic fruit to a daily necessity in every household and I’m happy to help. Did you know mangos are the most popular fruit in the world? Today we are sharing an easy, prep ahead recipe for a Mango Berry Breakfast Crisp. Enjoy!
With fall just around the corner, but all the goodness of summer still lingering around the kitchen a bit longer, this Mango Berry Breakfast Crisp highlights the best of both seasons. Fresh mango and berries come together under a crisp blanket of golden oats, almonds, quinoa, and flax, sweetened with maple syrup. It’s a good way to start the morning!
And hello there again, you beautiful mango! I’m so happy to see you in my kitchen once more. Are you all in love with mangos like I am? They really are so delicious, nutritious, and versatile.
There’s nothing like eating a perfectly ripe fresh mango (you’ll know it’s time when they are soft to the touch) but there’s so much more you can do beyond that! And since there are six different varieties available here in the U.S. they are always in season and available yearlong.
I used the Kent mango in my Mango Berry Breakfast Crisp, and I love the balance of the sweet mangos with the tart berries. The Kent variety has peak availability in January-February, June-August, and December – and even some availability in September, so look for them in your grocery store now.
I didn’t add any sugar to the fruit mixture because its natural sweetness was just right. One cup of mango is just 100 calories and provides 100% of your daily vitamin C – making it a satisfyingly sweet and wholesome treat. For that crunchy oat mixture on top, I mixed coconut oil and maple syrup, then poured it over oats, almonds, quinoa, and flax.
It all comes together so quickly. This Mango Berry Breakfast Crisp can be assembled the night before and refrigerated overnight. In the morning, just bake for 35-40 minutes and serve alongside creamy vanilla yogurt, or drizzle with coconut milk or heavy cream.
You can even spoon the Mango Berry Breakfast Crisp into jars and top with yogurt so you can eat them on the go. The oats will soften over time, and your running-a-little-bit-late self will be so thankful there’s something in the fridge to grab on your way out the door! All thanks to a little prep time and our sweet little tropical friend, the mango!
By the way, did you know that mangos are related to cashews and pistachios? If you want to learn more about mangos, check out these fun facts from the National Mango Board over at mango.org.
This post is sponsored by The National Mango Board.
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Mango Berry Breakfast Crisp
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
This Mango Berry Breakfast Crisp has fresh mango and berries together under a crisp blanket of golden oats, almonds, quinoa, and flax.
Ingredients
- 3 cups cubed fresh mango (about three mangos)
- 1 cup blackberries
- 1 cup raspberries
- 1 cup blueberries
- 3 tablespoons cornstarch
- 2 cups old fashioned oats
- 1/4 cup quinoa
- 1/4 cup flaxseed meal
- 1/2 cup sliced almonds
- 1/2 cup finely ground almonds (or almond meal)
- 1/2 teaspoon salt
- 1/2 cup coconut oil
- 1/2 cup real maple syrup
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl mix mangos and berries together along with cornstarch. Mix until coated.
- In another large bowl, mix oats, quinoa, flaxseed meal, sliced almonds, ground almonds, salt, coconut oil, and maple syrup. Stir to coat.
- Pour the mango berry mixture into a well-oiled 12 inch skillet. You can also use a 9 by 13 inch baking dish. Spread the oat mixture over the top of the fruit and bake at 350 degrees for 35-40 minutes or until the top is golden. Allow to cool, and then serve alongside yogurt or with a drizzle of coconut milk or heavy cream. Garnish with fresh mint if desired.
- To prep ahead of time for easy, on-the-go breakfasts, fill 6 ounce jars three-quarters full with Mango Berry Breakfast Crisp, and top with yogurt. Seal jars with lids and refrigerate until ready to eat.
Nutrition
- Serving Size: 1 Serving
- Calories: 469
- Sugar: 34g
- Sodium: 139mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9.7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 9.3g
- Protein: 8.1g
- Cholesterol: 0mg
Colette says
This looks amazing! Got to try it. This morning I topped my overnight oats with mango and blueberries. It is truly a nice combination😋
Julie says
Thanks Colette! I hope you enjoy!
mary beth says
I was wondering if the quinoa is cooked first? I have read that it is not that great to eat raw quinoa unless it is sprouted first and even then it is better to cook it. I am going to make it with leftover cooked quinoa and see how it comes out. Thank you very much for interesting and healthy recipe!
Julie says
Hi Mary Beth- The quinoa does bake into the crisp topping, but it is not cooked ahead of that. It adds a very nice crunch to the topping. Thanks for your question!
COLLEEN says
The make ahead in the jars, has the mango berry breakfast been baked or is the mixture put in jars uncooked & eaten uncooked. I will admit, I have not tried the trendy ‘overnight’ oats.
Julie says
After baking the Mango Berry Breakfast Crisp and allowing it to cool to room temperature, I spooned it into jars and topped with yogurt. So this is similar to the overnight oats, but the mixture has already been baked. The topping is similar to granola. Hope you enjoy!
Barb says
Probably a silly question, but can frozen mango be used? It looks gorgeous and I am looking forward to making it but don’t have access to fresh mango at the present time.
Julie says
Thank you! I always try to use fresh, but frozen mango will be good too. Enjoy!
Claire says
So yummy! Just based on what I had on hand, I subbed more oats for the quinoa, whole wheat flour for the almond meal and flax meal, and walnuts for the almonds. Delicious and a hit with the whole family.
Teresa Jensen says
I have my own mango tree. I could not find flex meal, only flex seeds, and quinto. So followed the remaining ingredients…I thought it turned out great. I put into little manson jars 12 total. Without any toppings. I made July 18 and a few left…but you can warm up and put a scoop of vanilla icecream..great desert. Thank you for sharing your recipe
Sarah says
So yummy! I was limited by what I already had on hand – frozen fruit instead of fresh, walnuts instead of almonds, and whole wheat flour instead of ground almond… but the dish still turned out delicious! Will definitely make this again 🙂