Coconut, mango, and vanilla oat crumble

Coconut, mango, and vanilla oat crumble Easy Food

Serves 6

4 mangoes, peeled and cut into rough chunks
2 tbsp apple juice
200g rolled oats
40g stoneground oats
40g coconut flakes
3 tbsp coconut oil, melted
4 tbsp maple syrup
1 tbsp coconut sugar (optional)
1 tsp vanilla

To serve:
Coconut yoghurt (or ice cream)
Fresh berries

  1. Preheat the oven to 170˚C/150˚C fan/gas mark 3. Place the mangoes in a baking dish. Add the apple juice and toss to coat.
  2. Combine the remaining ingredients in a food processor or blender and pulse until it reaches a crumble texture. Spread the crumble evenly over the fruit layer.
  3. Bake in the oven for 30-40 minutes until the mangoes are tender and the topping is golden. Remove from the oven and allow to cool for 15 minutes.
  4. Serve with a liberal dollop of coconut yogurt or ice cream and fresh berries.

Per Serving 417cals, 12.2g (8.5g saturated), 75.5g carbs (47.4g sugars), 6.5g protein, 7.7g fibre, 0.097g sodium


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