Ingredients
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the fruit mixture:
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2 cups mangoes , diced (fresh or frozen)
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1 cup pineapple chunks, fresh or canned (drained well)
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1/2 cup strawberries , sliced
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1/4 cup blueberries
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1 tbsp lime juice
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1/4 cup granola (you can also use rolled oats if you prefer a gluten-free option)
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the topping :
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1/2 cup rolled oats
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1/4 cup almond meal (or more oats for a gluten-free option)
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1/4 cup coconut flakes (unsweetened)
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1/4 cup vegan butter or coconut oil, melted
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1/2 cup maple syrup
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A pinch of salt
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garnish :
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Sliced mangos , strawberries, and/or blueberries
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Level : Easy
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4
Directions
Sub-title: A Vibrant, Tropical, and Refreshing Vegan Dessert Inspired by 36 Cuisines
Ingredients:
For the fruit mixture:
• 2 cups mangoes, diced (fresh or frozen)
• 1 cup pineapple chunks, fresh or canned (drained well)
• 1/2 cup strawberries, sliced
• 1/4 cup blueberries
• 1 tbsp lime juice
• 1/4 cup granola (you can also use rolled oats if you prefer a gluten-free option)
For the topping:
• 1/2 cup rolled oats
• 1/4 cup almond meal (or more oats for a gluten-free option)
• 1/4 cup coconut flakes (unsweetened)
• 1/4 cup vegan butter or coconut oil, melted
• 1/2 cup maple syrup
• A pinch of salt
Optional garnish:
• Sliced mangos, strawberries, and/or blueberries
Difficulty Level: Easy
Servings: 4
Instructions:
1. Preheat your oven to 350°F (180°C).
2. For the fruit mixture, combine all the ingredients in a large bowl and mix well. Set aside.
3. For the topping, mix together the rolled oats, almond meal, coconut flakes, melted vegan butter or coconut oil, maple syrup, and a pinch of salt until crumbly. You may need to adjust the amount of liquid if the mixture seems too dry.
4. Pour the prepared fruit mixture into a lightly greased 8×8-inch baking dish or similar-sized glass pan. Sprinkle the topping evenly over the top.
5. Bake for 30 minutes, or until the fruit is softened and the topping is golden brown.
6. Remove from the oven and let cool completely before serving.
Note: This recipe makes a great breakfast parfait as well! Just divide the cooked fruit mixture among four small bowls or ramekins, sprinkle each with the topping, and enjoy!
Steps
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1
Done
|
Preheat your oven to 350°F (180°C). |
|
2
Done
|
For the fruit mixture, combine all the ingredients in a large bowl and mix well. Set aside. |
|
3
Done
|
For the topping, mix together the rolled oats, almond meal, coconut flakes, melted vegan butter or coconut oil, maple syrup, and a pinch of salt until crumbly. You may need to adjust the amount of liquid if the mixture seems too dry. |
|
4
Done
|
Pour the prepared fruit mixture into a lightly greased 8x8-inch baking dish or similar-sized glass pan. Sprinkle the topping evenly over the top. |
|
5
Done
|
Bake for 30 minutes, or until the fruit is softened and the topping is golden brown. |
|
6
Done
|
Remove from the oven and let cool completely before serving. Note: This recipe makes a great breakfast parfait as well! Just divide the cooked fruit mixture among four small bowls or ramekins, sprinkle each with the topping, and enjoy! |
