Rhubarb and Mango Baked Oatmeal! Now this is the breakfast of champions. If you're anything like me and you eat breakfast fairly early in the morning and then you can barely make it to 11am, let alone lunchtime, then this is for you!
This baked oatmeal is packed full of goodness! And I made it vegan because... why not? It's packed full of oats, chia seeds, almonds and has no added sugar (except for a tiny bit of honey on the fruit on top)! You could add a little if you wanted to, but I prefer it without - plus, it's really not necessary as it's gently sweetened with mango. Yay! Wherever I can limit my added sugar intake, I do. Sugar is for dessert!
This is also me waving tentatively to spring. It's definitely feeling a lot more spring-like around these parts, despite it feeling pretty chilly some days, but the local stores are still looking pretty bereft. I know that it won't be long before they're overflowing, but I really am itching to get my hands on some spring produce! Oh, to see the back of brussels sprouts and cabbages. I love them, I do, but I'm so ready for some asparagus!!! And strawberries! Oh wow. Pretty much the only fruit we have right now is rhubarb (which I adore!) so I decided to pair it with some sunny mango to make this happiness-inducing breakfast dish. 
I mean, how could this NOT make you smile if it was presented to you at breakfast time?! It's just so bright and cheery! It's also nutty and chewy and fruity and just basically everything you need for a satisfying breakfast. It's perfect served with a big dollop of Greek yoghurt and some extra fruit or crunchies. Of course, if you need this to be strictly vegan, then serve it with whatever yoghurt or milk suits your needs. Just don't serve it plain! It tastes great, but it deserves a little embellishment and you deserve a super delicious breakfast!
This rhubarb and mango baked oatmeal is the perfect cosy breakfast dish served warm for these fresh spring mornings, but it is also great served cold so will still be perfect as the weather warms up! *fingers crossed*
Enjoy!
Rhubarb and Mango Baked Oatmeal
Equipment
Ingredients
- 2 tablespoons chia seeds
- 6 tablespoons water
- 1 large mango, use 2 if small
- 375 ml unsweetened almond milk, (1 ½ cups) or milk of your choice
- 270 g rolled oats, (3 cups)
- 75 g flaked almonds, (¾ cup)
- ½ teaspoon salt
- 3 tablespoons rapeseed oil, plus extra for greasing
- 1 teaspoon vanilla extract
- a few stalks of rhubarb
- 1 tablespoon honey, use maple syrup if vegan!
Instructions
- Preheat the oven to 180°C (350°F). Place the chia seeds and water in a small bowl. Give them a quick stir and leave to soak for about 10 minutes, until a thick gel has formed.2 tablespoons chia seeds, 6 tablespoons water
- Peel and de-stone the mango. You'll need 1 cups worth of chunks and then you can cut the remaining mango into chunks or slices, as desired. I like to chop some of the remaining mango into small chunks to stir through the oatmeal mixture and leave the rest for the top. Place 1 cup of mango chunks into a blender along with the almond milk. Blitz until smooth.1 large mango, 375 ml unsweetened almond milk
- In a large bowl, combine the oats, almonds and salt. Add the mango and milk mixture, the oil and the vanilla extract along with the chia gel. Mix well. Stir in the small chunks of mango, if liked.270 g rolled oats, 75 g flaked almonds, ½ teaspoon salt, 3 tablespoons rapeseed oil, 1 teaspoon vanilla extract
- Grease a large baking dish with oil. Pour the oat mixture into the dish and spread out evenly.
- Cut the rhubarb into short lengths and place into a bowl along with the reserved mango chunks or slices. Add the honey and toss to coat. Place the fruit on top of the oatmeal. Bake for 45 minutes until set and golden brown on top.a few stalks of rhubarb, 1 tablespoon honey
Notes
Nutrition
Eloise says
I love baked oatmeal - never thought of using rhubarb and mango, will definitely be trying this especially as it's vegan
Sue says
I looked and looked but couldn't find it. How many servings did you use to calculate the nutritional values? I have a ripe mango and some frozen rhubarb (which I will thaw). Thanks!
Sasha says
Hi Sue! Really sorry - a slight technical issue meant that not all of the recipe info was showing up! Apologies about that, you should be able to see it now. The nutritional value is based on 8 servings. Enjoy the recipe! 🙂
Sue says
Fabulous! Thanks for getting back to me so quickly!
Sasha says
You're welcome!
Debs @ Wilde Orchard says
Lovely recipe, Sasha! Weekend breakfast sorted!
Sasha says
Thanks, Debs!
AZ@...And a Dash of Cinnamon says
Yum! I love mango and rhubarb!
Sasha says
Such a good combo!
Thalia @ butter and brioche says
This oatmeal is so beautiful - cannot wait for rhubarb to start appearing here in Australia!
Sasha says
Thank you Thalia! Rhubarb is amazing isn't it...when does it start showing up for you down under?
Bethany @ athletic avocado says
The combo of rhubarb and mango in oatmeal sounds incredible! I makes me want summer sooooo bad!
Sasha says
Thank you Bethany! I'm excited for summer too!
Vivian | stayaliveandcooking says
Breakfast is my favourite part of the day, and dishes like these are probably the reason why! I'm happy, I now have a new variation to swap with my apple cinnamon oat crumble.
Sasha says
I hope you love it, Vivian!