Peachy Mango Madness Baked Oatmeal Squares

Peachy Mango Madness Baked Oatmeal Squares

Featuring

This cozy baked oatmeal uses Peachy Mango Madness in two ways. The jam is whisked into the batter to lightly sweeten the oats and also swirled on top before baking for pockets of bright peach mango flavor and a pretty finish.

Ingredients

Baked Oatmeal

• 2 cups old fashioned rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1 3/4 cups milk (dairy or unsweetened almond milk)
• 2 large eggs
• 1/3 cup Peachy Mango Madness
• 1/4 cup maple syrup or honey
• 2 tablespoons melted butter or coconut oil, cooled slightly
• 1 teaspoon vanilla extract
• 1 ripe banana, mashed (about 1/2 cup)
• 1/2 cup fresh or frozen diced peaches
• 1/2 cup fresh or frozen diced mango

Peachy Mango Swirl

• 1/4 cup Peachy Mango Madness
• 1 teaspoon warm water, if needed to thin

To Serve

• Greek yogurt or whipped cream
• Extra Peachy Mango Madness
• Fresh peach or mango slices, optional

Instructions

1. Prepare the pan and oven
   1. Preheat the oven to 350°F.
   2. Grease an 8 inch square baking dish or line it with parchment paper, leaving a little overhang on two sides for easy lifting.
2. Mix the dry ingredients
   1. In a large bowl combine the rolled oats, baking powder, cinnamon, and salt. Stir to blend.
3. Mix the wet ingredients
   1. In another bowl whisk together the milk, eggs, 1/3 cup Peachy Mango Madness, maple syrup or honey, melted butter, vanilla, and mashed banana until smooth.
4. Combine batter and fold in fruit
   1. Pour the wet mixture into the bowl with the oats.
   2. Stir until the oats are fully moistened.
   3. Fold in the diced peaches and diced mango so they are evenly distributed.
   4. Let the mixture sit for 5 minutes so the oats can begin to absorb some of the liquid.
5. Transfer to the baking dish
   1. Pour the oatmeal mixture into the prepared baking dish and spread into an even layer.
6. Make the Peachy Mango swirl
   1. In a small bowl stir 1/4 cup Peachy Mango Madness with 1 teaspoon warm water if needed to make it slightly more pourable.
   2. Drop small spoonfuls of the jam mixture over the top of the oatmeal.
   3. Use the tip of a knife or a skewer to gently swirl the jam into the surface, creating a marbled pattern without fully mixing it in.
7. Bake
   1. Bake at 350°F for 30 to 35 minutes, until the center is just set and the edges are lightly golden.
   2. The baked oatmeal will still look a bit soft when hot but will firm up as it cools.
8. Cool and slice
   1. Let the baked oatmeal cool in the pan for at least 15 to 20 minutes.
   2. If using parchment, lift it out onto a cutting board.
   3. Slice into 9 to 12 squares, depending on how large you want the portions.
9. Serve
   1. Serve warm or at room temperature.
   2. Top each square with a spoonful of Greek yogurt or whipped cream and an extra drizzle of Peachy Mango Madness.
   3. Garnish with fresh peach or mango slices if you like.

Tips

• For a dairy free version, use plant based milk and coconut oil, and serve with coconut yogurt.
• Use gluten free certified oats if you need the recipe to be gluten free.
• Baked oatmeal squares store well in the refrigerator for up to 4 days. Reheat gently in the microwave or enjoy chilled as a grab and go breakfast.