Low Iodine Cinnamon-Walnut Mango Oat Crisp
Juicy tropical mango meets a golden, crackly oat-and-walnut topping in this warm, fragrant crisp that feels like pure comfort in a baking dish. Fresh ginger and lime juice brighten the filling while cinnamon weaves through both layers, making every bite smell and taste like something you'd find at a really good bakery. For anyone navigating a low-iodine eating plan, desserts can feel like a minefield — dairy, certain additives, and processed ingredients are common culprits — but this recipe sidesteps all of that naturally. The filling is built entirely from fresh fruit and simple pantry spices, and the topping relies on rolled oats, raw walnuts, almond flour, coconut oil, and maple syrup — no dairy, no iodized salt, no hidden surprises. A small amount of fine sea salt keeps things on the right side of the guidelines, and every other ingredient is exactly what it says it is. The crisp bakes until the mango bubbles and the topping turns a deep, nutty gold, then rests just long enough for the filling to thicken into something scoopable and satisfying. Serve it warm on its own and let the layers do all the talking.
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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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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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