Mango Oatmeal Bites

These mango oatmeal bites make for a great alternative to classic oatmeal on a busy morning. These bites are mess-free, freezer-friendly, and great for on the go!

These little bites are another take on my berry oat bites. This flavor combo highlights mango flavors for a delicious tropical treat!

WHAT YOU’LL NEED

Here is what you’ll need to make these mango oatmeal bites:

• Banana: The main source of sweetness for these oat bites. Try to use a banana that is very ripe with several brown spots. The riper the banana, the sweeter the oat bites!
• Mango: Used as another source of natural sweetness to add a little tropical flavor to the bites.
• Milk: I use whole milk, but dairy free alternatives also work in this recipe.
• Egg: Used as a binder to help hold the oat bites together.
• Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these oat bites gluten-free. I do not suggest using quick oats or steel cut oats in this recipe as they may make the bites too soggy or too chewy.
• Desiccated Coconut: For a little added texture and flavor.

PROCESS

1. Blend the banana, ½ of the mango, milk, and egg until smooth, and pour this mixture into a bowl.
2. Add in the oats and desiccated coconut and stir until combined
3. Chop the other ½ of the mango into small cubes and fold them into the mixture.
4. Spoon in tablespoon sized portions into a mini muffin pan. Bake at 350 degrees for 15-18 minutes, or until cooked through. Allow the bites to cool completely before removing them from the muffin pan.

STORAGE INSTRUCTIONS

Let the oat bites completely cool and store them in an airtight container for up to 3 days in the fridge. To freeze, store in a freezer-safe Ziploc bag once cooled for up to 3 months. To reheat, simply microwave the muffins for 20-30 seconds, or until warmed through!

SUBSTITUTIONS

• Eggs: You may replace the egg with a flax egg. To make a flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
• Milk: You may substitute the milk with a dairy-free alternative, such as oat milk or coconut milk.
• Desiccated Coconut: This ingredient is optional and adds a nice nuttiness and texture to these oat bites, but it may be omitted.

RECIPE NOTES

• This recipe makes 20 mini oat bites. You may make regular-sized muffins by adding a few more minutes to the total bake time.
• I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand. 
• I like to use very ripe bananas with several brown spots. The riper the bananas, the sweeter the oat bites. Add in a little bit of maple syrup if you prefer a sweeter oat bite.
• I love using this nutribullet blender to blend the ingredients into a smooth batter!

You may also like:

• Berry Oat Bites
• Raspberry Oat Bars
• Mango Banana Nice Cream