the coziest mango breakfast crisp
This breakfast crisp takes a classic, easy dessert and, with a few swaps to make it more nutritious, turns it into breakfast.
Ingredients
For the filling
- 3 cups frozen mango chunks
- 1 teaspoon maple syrup
- 1 tablespoon unflavored collagen protein powder
- 1 teaspoon chia seeds
- 1/8 teaspoon cardamom
- 1/8 teaspoon cinnamon
- 1/8 teaspoon coriander
- 1 Tiny pinch of clove
- Pinch of salt
For the topping
- 1/8 teaspoon cardamom
- 1/8 teaspoon cinnamon
- 1/8 teaspoon coriander
- 1 Tiny pinch of clove
- Pinch of salt
- 2 tablespoons flour
- 1/4 cup rolled oats
- 1 teaspoon maple syrup
- 2 tablespoons unsalted butter
For serving
- Vanilla Greek yogurt
Instructions
- Preheat the oven to 425 F. While it’s preheating, put the frozen mango chunks into a microwave-safe bowl. Microwave for about 3 minutes, stirring every minute or so, until the mangos are no longer frozen.
- Add the spices, maple syrup, collagen powder, and a pinch of salt and mix until well combined. Pour the mixture into four mini cocotte dishes and place on a cookie sheet. If you don’t have mini cocotte dishes, use a small loaf pan.
- Make the topping. Using a fork, mix together all ingredients but the butter. Next, mix in the butter, mashing it together with your hands until the butter is in very small chunks (pea-sized or smaller) and well coated by the other ingredients.
- Scatter the topping over the filling and bake for 25 minutes, until the filling is bubbling on the sides and the topping is golden brown.
- Let cool at least 10 minutes before eating, or you’ll scorch your mouth! Top with a hearty scoop of vanilla Greek yogurt for a tasty breakfast.
Notes
- This is my favorite collagen protein powder, but you can use your favorite if you have one! I typically use collagen because it dissolves well, doesn’t add much of a taste, and adds protein. You could use another protein powder, but it might affect the taste and texture.