Mango Breakfast Loaf

30

Mar

Mango Breakfast Loaf
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  • Prep

    5m

  • Cook

    35m

  • Ready In

    50m

  • 12 servings

Ingredients

  • 3 cups rolled oats
  • 3 cups of overripe mangoes
  • 2 cups of water
  • 2 tsps baking soda
  • 1 overripe banana
  • 1 1/2 tsp almond extract

Directions

  • 1

    Preheat oven to 375 degrees F (190 degrees C). Prepare two (2) loaf pans with parchment (optional).

  • 2

    In a food processor add oats and baking soda; whirl until a flour is made, set aside in separate bowl.

  • 3

    The rest of the ingredients until a smooth soup is formed.

  • 4

    Return oat flour to bowl and pulse until well combined.

  • 5

    Split evenly between load pans, and bake in preheated oven until firm in the middle; usually about 30-40 minutes.

  • 6

    Let cool in pan.

Footnotes

  • Cook's Note:

    You can skip the banana and use just mango, simply adjust quantity accordingly. We use the Tommy Atkins variety of mango in house.

  • Editor's Note:

    Previously frozen mangoes are fine, as long as they were ripe going into the freezer.