Breastfeeding Friendly Cinnamon-Walnut Mango Oat Crisp
Warm, bubbling mango topped with a golden crunch of oats and walnuts — this dessert (or honestly, breakfast) is the kind of thing that makes the whole kitchen smell incredible. Fresh mango brings natural sweetness and a hit of vitamin C, while rolled oats and walnuts add the kind of wholesome, satisfying energy that nursing parents genuinely need more of. Walnuts in particular are a standout here, celebrated for their omega-3 content, and they toast up beautifully under that cinnamon-spiced oat crust. Fresh ginger and lime juice brighten the filling so it never feels heavy, and a touch of turmeric in the topping adds a subtle anti-inflammatory bonus if you choose to use it. Everything comes together with maple syrup and coconut oil — no refined sugars or dairy — so it feels nourishing rather than indulgent. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something almost jammy, perfect spooned into a bowl on its own or with a dollop of yogurt on the side.
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Learn more →Ingredients
6 servings
For the mango filling
- 4 cups fresh mango, peeled and cut into ¾-inch chunks (about 3 large mangoes)
- 1 tbsp maple syrup
- 1 tsp fresh ginger, finely grated
- 1 tsp fresh lime juice
- ¼ tsp ground cinnamon
For the oat-walnut topping
- 1 ½ cups old-fashioned rolled oats
- ¾ cup raw walnuts, roughly chopped
- ¼ cup almond flour
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- ¼ tsp ground turmeric (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, combine the mango chunks, 1 tbsp maple syrup, fresh ginger, lime juice, and 1/4 tsp ground cinnamon. Toss until the mango is evenly coated, then spread the mixture in an even layer in the prepared baking dish.
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