Mango Breakfast Cake
Mango Breakfast Cake
Ingredients
- 1 1/2 cups mango, peeled and diced
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 2 tablespoons chia seeds
- 1 1/2 cups all-purpose flour
- 1/4 cup granola, for topping
Instructions
- 1
Preheat your oven to 375°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the cake out later.
⏱️ 5 min•🌡️ 375
- 2
Place the diced mango into a blender or food processor and blend until completely pureed and smooth. You should have about 1 1/4 to 1 1/2 cups of mango puree.
⏱️ 3 min
- 3
In a large mixing bowl, combine the mango puree, melted butter, and milk. Whisk until well combined.
⏱️ 2 min
- 4
Add the chia seeds to the wet mixture and stir well. Let it sit for 5 minutes to allow the chia seeds to start absorbing liquid and thicken slightly.
⏱️ 5 min
- 5
Gradually add the all-purpose flour to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 3 min
- 6
Pour the batter into the prepared baking pan and spread it evenly with the back of a spoon or spatula. Sprinkle the granola evenly over the top of the batter.
⏱️ 2 min
- 7
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden brown.
⏱️ 25 min•🌡️ 375
- 8
Remove the cake from the oven and let it cool completely in the pan on a wire rack for at least 30 minutes before lifting it out using the parchment paper overhang. Once cooled, cut into bars or squares.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Breakfast Cake
- 1 1/2 cups mango, peeled and diced
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 2 tablespoons chia seeds
- 1 1/2 cups all-purpose flour
- 1/4 cup granola, for topping
Instructions
- 1
Preheat your oven to 375°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the cake out later.
⏱️ 5 min•🌡️ 375 - 2
Place the diced mango into a blender or food processor and blend until completely pureed and smooth. You should have about 1 1/4 to 1 1/2 cups of mango puree.
⏱️ 3 min - 3
In a large mixing bowl, combine the mango puree, melted butter, and milk. Whisk until well combined.
⏱️ 2 min - 4
Add the chia seeds to the wet mixture and stir well. Let it sit for 5 minutes to allow the chia seeds to start absorbing liquid and thicken slightly.
⏱️ 5 min - 5
Gradually add the all-purpose flour to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 3 min - 6
Pour the batter into the prepared baking pan and spread it evenly with the back of a spoon or spatula. Sprinkle the granola evenly over the top of the batter.
⏱️ 2 min - 7
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden brown.
⏱️ 25 min•🌡️ 375 - 8
Remove the cake from the oven and let it cool completely in the pan on a wire rack for at least 30 minutes before lifting it out using the parchment paper overhang. Once cooled, cut into bars or squares.
⏱️ 30 min