Mango and Coconut Crumble
Ingredients
- 120g porridge oats
- 40g desiccated coconut
- 2 tbsp peanut butter
- 3 tbsp honey (or maple syrup)
- 2 tbsp olive oil
- 1 tsp vanilla essence
- 1-2 tbsp water (optional)(optional)
- 500g frozen mango
Serving suggestion (per portion):
- 125g full-fat Greek yoghurt
- ½ banana (optional)
Instructions
Preheat the oven to 180°C.
Add the porridge oats, desiccated coconut, peanut butter, honey, olive oil and vanilla essence to a bowl. Use a spoon (or your hands) to mix everything together until it forms a soft, crumbly texture.
The mixture should stick together slightly when pressed but still be loose. Add a little water if needed.
Place the mango into the bottom of an oven-proof dish and spread out evenly.
Top with the crumble mixture, ensuring the mango is fully covered.
Bake for 20–25 minutes, until the crumble is golden and the mango is tender but still holds its shape.
Allow to cool slightly before serving with Greek yoghurt. Top with banana or any other fruit if you prefer.
Note: This recipe serves 5 and can be stored in an airtight container in the fridge for up to 3 days. It’s a great batch-cooking option and can also be enjoyed as a snack.