This unique baked oatmeal features juicy mango, naturally-sweet dates, and shredded carrot + coconut. Topped with a maple cashew butter spread, this hearty oat-bake is delicious for a prep-ahead breakfast or snack all week long! 

How do you prefer your oats? Steel-cut, overnight, classic stove-top, in pancakes or a cookie…one of the things I love most about oats is how versatile they are, and how endless the flavor combinations for any oat-based breakfast, snack, or dessert are. While I typically opt for regular overnight oats or steel-cut oatmeal for breakfast, occasionally I make a batch of baked oatmeal to switch things up!

If you have never made it before, baked oatmeal is especially wonderful because it can be prepped and made ahead of time – perfect for busy school or workday mornings. Essentially, it is everything to love about regular oatmeal except in a baked + bar form!

However, today I don’t just have any old baked oatmeal recipe for you. We are talking mango carrot baked oatmeal with juicy, sweet dates and shredded coconut mixed in. Sign me up!

And as if that isn’t exciting enough, there are also instructions for an optional *but highly recommended* maple cashew butter spread to easily whip up for topping!

Mango Carrot Baked Oatmeal 

Preparation Time: 15 minutes
Cook Time: 35 minutes
Yields: 9 squares

Baked Oatmeal Ingredients:
Wet Ingredients:
1 cup shredded carrot
1 cup almond milk (or other milk of choice)
2 eggs
1/2 tbsp maple syrup
1 tsp vanilla extract
Dry Ingredients:
2 cups oats
1 tsp cinnamon
1 tsp baking powder
1/4 tsp cardamom
1/4 tsp salt
Mix-Ins:
1 cup diced mango
1/2 cup chopped (pitted) dates
1/3 cup unsweetened shredded coconut

Maple Cashew Butter Ingredients:
1/2 cup cashew butter
1 tbsp maple syrup
3 tbsp hot water

Directions:

1. Preheat oven to 350 degrees F and spray an 8×8 inch baking dish with cooking spray.
2. In a medium-sized bowl, whisk together the baked oatmeal wet ingredients.
3. Add dry ingredients to the same bowl. Mix to combine.
4. Mix in add-ins: diced mango, chopped dates, and shredded coconut, as well as any other desired add-ins.
5. Evenly spread oatmeal batter into prepared baking dish. Bake for 35 minutes or until center is set.
6. While oatmeal is in the oven, prepare maple cashew butter by stirring together cashew butter, maple syrup, and hot water in a microwave-safe bowl. Microwave for about 30 seconds or until a more easily-spreadable consistency is reached.
7. Serve oatmeal warm or at room temperature. Before serving, use a rubber spatula to top oatmeal with maple cashew butter spread.
8. Cut into 9 squares and enjoy! Leftovers can be stored in the refrigerator for up to one week.

Notes:

• Recipe is gluten free if using GF-certified oats. To make vegan, simply use “flax eggs” in place of the eggs by combining 1 tbsp flaxseed meal with 2.5 tbsp of water. Let rest for 5 minutes.
• Raisins or dried cherries would also work well in place of the dates.

Other baked oatmeal recipes to try as summer transitions into fall:

Spiced apple zucchini baked oatmeal
Vanilla brown butter pear baked oatmeal
Mixed berry and apple baked oatmeal
Chai Baked Oatmeal

Enjoy the rest of your week as well as the upcoming Labor Day Weekend!