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!

Mango banana oat bites with coconut sprinkled on top

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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:

Ingredients to make mango banana oat bites. See recipe card for detailed ingredient quantities.
  • 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!

Mango banana oat bites served with sliced mangoes and yogurt

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.
Mango banana oat bites with a sprinkle of coconut on top

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!

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Mango banana oat bites served with sliced mangoes and yogurt

Mango Oatmeal Bites

These mango oat 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!
5 from 3 votes
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Keyword: oatmeal bites
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 20 oat bites

Ingredients 

  • 1 small ripe banana
  • 1 ripe mango
  • ¼ cup milk
  • 1 egg
  • 1 cup old fashioned rolled oats

Instructions

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Blend the banana, ½ of the mango, milk, and egg until smooth, and pour this mixture into a bowl.
  • Add in the oats and desiccated coconut and stir until combined.
  • Chop the other ½ of the mango into small cubes and fold them into the mixture.
  • 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.

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!

Nutrition

Nutrition Facts
Mango Oatmeal Bites
Amount per Serving
Calories
31.82
% Daily Value*
Fat
 
0.63
g
1
%
Saturated Fat
 
0.19
g
1
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
0.15
g
Monounsaturated Fat
 
0.2
g
Cholesterol
 
8.49
mg
3
%
Sodium
 
4.84
mg
0
%
Potassium
 
60.23
mg
2
%
Carbohydrates
 
5.8
g
2
%
Fiber
 
0.73
g
3
%
Sugar
 
2.34
g
3
%
Protein
 
1.05
g
2
%
Vitamin A
 
132.58
IU
3
%
Vitamin C
 
4.28
mg
5
%
Calcium
 
8.22
mg
1
%
Iron
 
0.24
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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4 Comments

  1. 5 stars
    These were really easy to make and turned out great! My 11 month old can’t use a spoon easily so baked oatmeal makes it so much easier for her to eat. I only had frozen mango and that’s the only adjustment I made. The mixture needed a little more oats because of the frozen fruit so I got 24 mini muffins. I’ll definitely make these again!

  2. How much dessicated coconut do we add? Looking forward to making these in the morning! Thanks for sharing your recipe!

    1. Hi Chelsea! If you are adding in desiccated coconut I would add in 1/4 a cup. I hope that these turn out well and that your little one likes them!😊

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