Seeds Free Cinnamon-Walnut Mango Oat Crisp
Juicy tropical mango meets a golden, crunchy topping in this warm baked crisp that feels indulgent but comes together with surprisingly wholesome ingredients. The filling is brightened with fresh ginger, a squeeze of lime, and a whisper of cinnamon, so every bite has that sweet-tart depth that makes mango truly shine. The topping leans on rolled oats, chopped walnuts, and almond flour — none of which carry the seed concerns that can make store-bought granola toppings or packaged crisps a gamble. Coconut oil and maple syrup bind everything together into satisfying, crumbly clusters that bake up deep golden and irresistible. A pinch of turmeric adds a subtle warmth and a gorgeous hue if you choose to include it, though the crisp is just as beautiful without. Letting it rest for ten minutes after it comes out of the oven is the move — the bubbling mango filling settles into a luscious, jammy layer that clings to every oat cluster. Serve it warm on its own or with a scoop of your favorite coconut cream for a dessert that genuinely feels like a treat.
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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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