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.Print
- 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
- 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.