Mango and coconut breakfast crumble recipe
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This healthy breakfast crumble is a great way to start the day off right. You can batch it up for the freezer to make busy mornings easier, and kids will love having 'pudding' for breakfast.
See method- Serves 6
- Takes 50 mins
- 281 calories / serving
- Freezable
- Vegetarian
- Healthy
Ingredients
- 120g porridge oats
- 30g desiccated coconut
- 2 tbsp chia seeds
- 2 tbsp sunflower seeds
- 2 tbsp smooth peanut butter
- 1 tsp vanilla extract
- 2 ripe bananas, peeled and mashed until smooth
- 2 tbsp maple syrup
- 350g frozen mango chunks
- 150g pack raspberries
- 300g Arla Protein Raspberry Yogurt
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Shop ingredientsEach serving contains
- Energy
- 1180kJ 281.0kcal
- Fat
- 10g
- Saturates
- 4g
- Salt
- 0.1g
- Sugars
- 20g
of the Reference intake
Carbohydrate 34.2gProtein 10.9gFibre 6.2g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Mix the oats, coconut, chia seeds, sunflower seeds, peanut butter, vanilla extract, bananas and maple syrup together until evenly combined.
- In a medium ovenproof dish, with roughly 1ltr capacity, toss the mango and raspberries together. Top with the oat crumble and bake in the oven for 20-25 mins until golden and crisp on top and the mango has fully defrosted and softened.
- Leave to cool for 5 mins, then serve hot or cold with the yogurt. Leftovers will keep covered in the fridge for up to 3 days or can be frozen for up to 3 months.
- Tip: To make this dish vegan swap to a vegan yogurt. For a gluten-free alternative, use gluten free oats.
- See more Breakfast recipes
Freezing and defrosting guidelines
Freeze in portions. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
