The best part of Indian summers to me is the abundance of mangoes that I get to see everywhere. India is home to more than a thousand varieties of mangoes, and it is undoubtedly the king of all fruits.
Just like all summers, this season also marks my love for this delicious fruit. I got tons of them fresh from the farm from my friend and I had to put them to best use. I have been experimenting with a lot of mango recipes, and this mango oatmeal bread has been the winner!
This mango oatmeal bread tastes so good that it is almost unbelievable that it is filled with fiber and health. I have used zero flour and the entire base is made with oats. Yes, you heard it right! I love the nutty flavor of this bread, and the hint of mango makes it a must try!
So if you love desserts and you want to make it in a healthier way, this bread recipe is meant for you. Since this is made with fresh mango pulp, it needs to be consumed immediately. Do not keep it for more than two days as it might perish sooner and refrigerate it immediately once it cools down. It is a perfect tea time partner. I make this variant for my parents who avoid sugar, and they have also given this a green signal!
Preparation time – 90 minutes
Cook time – 50 minutes
Serves – 4
- 350 g oats flour
- 2 eggs
- 1 tbsp vanilla essence
- 300 g melted butter
- 500 ml warm milk (full fat preferred)
- 250 g powdered sugar
- 100 g dry fruits (cashews, raisins, almonds)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon powder
- Fresh mango pulp (4 mangoes)
Oat flour is nothing but oats ground to a fine powder in a grinder. For an extra nutty flavor, you can also toast the oats slightly on a pan before grinding.
- Mix the wet ingredients first – In a glass bowl, whisk in two eggs, vanilla essence and melted butter. Add in warm milk to this, little by little. Whisk continuously in the process.
- Next, mix the dry ingredients together – In another glass bowl, mix oat flour, sugar, baking powder, cinnamon powder and dry fruits together.
- Add the dry ingredients slowly and in parts to the wet egg base (watch the video below). Make sure everything gets mixed in complete harmony, with no lumps or unevenness in the consistency. The end batter should be a thick one as shown in the video.
- Once the batter is ready, add the fresh mango pulp into it and mix till it distributes evenly into the batter.
- Grease the baking tray with oil/butter. Pour in the batter. Sprinkle some oats on top.
- Pre-heat your oven at 180 degrees. Bake this bread for 40-50 minutes. Once done, allow it to cool completely. Ready to serve!
This is a delicious way to eat those fresh and ripe mangoes, and a perfectly healthy bread, which is also gluten-free! If you want to avoid the sugar completely, go ahead and add some honey or jaggery for the sweetness. You can also add some dates and other kinds of dry fruits such as walnuts if you like!
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