Blueberry Mango Cobbler Baked Oatmeal

Another cobbler. And there are even more to come this autumn. And winter. This one is a little more exotic with the addition of mango. A fruit I don't usually like. But the blueberries make it bearable. More than bearable. It was fantastic.

When it comes to how much mango you use customize it to you. You want to fill your dish sufficiently, so either get a whole mango and use 1/3 to 1/2 or a little punnet of already chopped fruit. Like the mini ones you put in a packed lunch. That's what I did.

Blueberry Mango Cobbler Baked Oatmeal

Ingredients:

Filling:

About 1/2 a Ripe Mango

1 Big handful of Blueberries

1/8 Tsp Nutmeg

1/2 Tsp Lime juice

1 Tsp Maple syrup or sweetener of choice

Cobbler:

1/2 Cup/45g Rolled Oats

1/8 Tsp Cinnamon

1/4 Tsp Baking powder

Pinch of Salt

1 Tsp Maple syrup or sweetener of choice

1/2 Cup/120ml Milk of choice

Optional: Dried Blueberries, I didn't have any but I would have added them if I did

Optional: 2 TBSP of Flaxseed

Method:

1. Preheat the oven to 350F/180C/Gas Mark 4.

2. Chop up the mango into chunks, mix with the blueberries, nutmeg, juice and sweetener in a bowl until all fruit is coated and pour into a prepared dish.

3. In a clean bowl mix the dry ingredients till well combined, pour in the sweetener and add the milk bit by bit till the mixture is wet but not sloppy. If adding them, fold in the dried blueberries. Pack over the filling and bake for 17-20 minutes or until the oats are solid and lightly golden.