Tropical Mango Raspberry Baked Oatmeal: A Bright, Fruity Way to Start to Your Day!
This Mango Raspberry Baked Oatmeal is bursting with scrumptious flavor in these warm, comforting oats.
It’s a wholesome, make-ahead breakfast that feels like a treat but fuels you like a champ.
I love to add in a bit of protein powder to the batter, and serve it with high protein yogurt for a balanced, filling breakfast.
Go fiber, go probiotics, and go protein!
A delightful flavor to add in your oatmeal!
Ingredients
- 2 large eggs
- 1/2 cup canola oil
- 1 1/2 cups milk
- 2 cups quick cooking oats certified gluten free, if needed
- 1 cup rolled oats certified gluten free, if needed
- 1/2 cup all-purpose flour or gluten-free blend
- 1/2 cup brown sugar
- 1 scoop protein powder optional
- 2 tsp baking powder
- 1 tsp salt
- 12 oz. frozen diced mango
- 1 cup freeze dried raspberries
Instructions
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Preheat the oven to 350. Spray a 9×13 baking dish.
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In a mixing bowl, whisk together the eggs, oil, milk, quick cooking oats, rolled oats, flour, brown sugar, optional protein powder, baking powder and salt. Stir until batter forms. Stir in the frozen mango and freeze dried raspberries.
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Pour the batter into the prepared baking dish.
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Bake in the preheated oven for 25 to 30 minutes, or until toothpick comes out clean in the middle.
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Serve Mango Raspberry Baked Oatmeal with milk, cream, or yogurt.
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