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Mango and coconut breakfast crumble recipe

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This healthy breakfast crumble is a great way to start the day off right. You can batch it up for the freezer to make busy mornings easier, and kids will love having 'pudding' for breakfast. See method

Serves 6
Takes 50 mins
273 calories / serving
Freezable
Healthy
Vegetarian

Ingredients

120g porridge oats
30g desiccated coconut
2 tbsp chia seeds
2 tbsp sunflower seeds
2 tbsp smooth peanut butter
1 tsp vanilla extract
2 ripe bananas, peeled and mashed until smooth
2 tbsp maple syrup
350g frozen mango chunks
150g pack raspberries
300g 0% fat Greek-style yogurt

1 of your 5 a day and a source of protein

Each serving contains

Energy
1145kj
273kcal 14%
Fat
10g 14%
Saturates
4g 19%
Sugars
21g 23%
Salt
0.2g 3%

of the reference intake
Carbohydrate 34.4g Protein 8.7g Fibre 6g

Method

Preheat the oven to gas 6, 200°C, fan 180°C.
Mix the oats, coconut, chia seeds, sunflower seeds, peanut butter, vanilla extract, bananas and maple syrup together until evenly combined.
In a medium ovenproof dish, with roughly 1ltr capacity, toss the mango and raspberries together. Top with the oat crumble and bake in the oven for 20-25 mins until golden and crisp on top and the mango has fully defrosted and softened.
Leave to cool for 5 mins, then serve hot or cold with the natural yogurt. Leftovers will keep covered in the fridge for up to 3 days or can be frozen for up to 3 months.

Tip: To make this dish vegan swap to a vegan yogurt. For a gluten-free alternative, use gluten free oats.

Freezing and defrosting guidelines

Freeze in portions. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Breakfast recipes