Wednesday, May 8, 2013

Baked Oatmeal with Mango and Coconut

baked oatmeal with mango and coconut


If you were wondering how I'm toasting these nuts, I just put them on the little tray in the toaster oven and turn the toast dial to medium. If they're not dark enough after that, I stir them around a little bit and then turn the toast dial to light; but this is when you have to watch them like a hawk, because they go from dark to black in the blink of an eye. Which is why hawks don't blink. No, I made that up. I'm pretty sure hawks do blink. But they don't go update their facebook statuses when they have nuts in the toaster oven.

I think unsweetened coconut would be better for this, but Jewel only has sweetened and that's what I used and it wasn't too sweet.

2 cups rolled oats
1/2 cup shredded coconut, toasted
1 tsp baking powder
1-1/2 tsp cinnamon
1/2 tsp salt
however much you want of a 12 or 16 oz bag of frozen mango
2 cups milk
1/4 cup agave nectar
1 egg
2 Tbsp butter, melted
2 tsp vanilla

greek yogurt

Heat oven to 400 degrees.

Mix together the oats, coconut, baking powder, cinnamon, and salt. Butter a skillet or 8x8 baking pan, then put the oats in the skillet or pan and put the mango on top of the oats. I think I might toss the frozen mango in the bowl that you mixed the oats in and thaw it for a few minutes in the microwave.

Whisk together the milk, agave, egg, butter, and vanilla. Pour the milk over the oats and let it soak in.

Bake until the oats are golden and set, about 30 minutes. Remove from the oven and serve giant puffy scoops of oatmeal immediately or let it set up for a few more minutes for perfect slices.

Serve with a pat of butter and a scoop of greek yogurt, and some fresh fruit is nice if you have that.

Leftover slices can be refrigerated and eaten cold with greek yogurt.