POMEGRANATE & MANGO BAKED OATMEAL

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
Serves 6

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

DIRECTIONS

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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