I was gifted with mango and pomegranate last week by one of my relatives. So I need to make use of these fruit for my baking project.
After much consideration, settled on this fiber packed and loaded with fresh fruits Pomegranate & Mango Baked Oatmeal. I think this recipe was an ideal choice for clearing up my mango and pomegranate.
Used mango juice instead of milk as well as mango slices for topping. Although I live this version, feel free to substitute your favorite in season berries or any other fruits like blueberries, strawberries, apple, chocolate chips, dried fruit or banana.
This is such a delicious dish and though it was mildly sweetened, my family enjoyed it so much without adding any sauce or syrup. Our family are in a verge of reducing our intake of sugar in our diet,
Have you ever made baked oatmeal? What goodies do you like to put in yours?
POMEGRANATE & MANGO BAKED OATMEAL
2.5 cups rolled oat
1/4 cup brown sugar
60 g melted butter
2 large eggs
1/2 tsp salt
1 tsp vanilla essence
1 tsp baking powder
1 cup mango juice/milk
1 medium mango sliced
1 1/2 cup pomegranate seeds
Preheat oven at 180 C and grease 9 in round or square baking pan.
Whisk together rolled oat, baking powder and salt in a mixing bowl.
In a separate bowl, combine melted butter, eggs, vanilla and mango juice or milk. .
Now add wet ingredients to the rolled oat mixture, stir to combine.
Spoon mixture into prepared pan and sprinkle on top with mango and pomegranate
Bake for 40-50 minutes or until a skewer inserted comes out clean.
Cool in pan for 10 minutes, transfer onto rack to cool.
Other breakfast recipes:
Apple Raisin Scones
Raisin Bread Pudding
Honey Oat Bars
This post was featured at Memories by the Mile and Cozy Little House
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