Mango & Oat Bars

Dried mango is one of my favourite snacks. A few years ago, my sister brought some home from India and it was one of the nicest things I’ve ever tasted. I started dehydrating my own, but it was a lot of work and expensive compared to buying a bag of pre-dried stuff in the supermarket. So that’s what I do now. Look for a brand that doesn’t have added sugar. It’s sweet enough.

Ideal and all as dried mango is as a snack on its own, it’s a great addition to granola or oat bars. And as it’s been a while since I made a big batch of breakfast / snack bars, I decided to go all out with these ones. The mango makes them chewy and adds extra sweetness. The ideal way to make your oat bars "extra".

And you can make them extra “extra” by adding a drizzle of dark chocolate on top. I am still using up left over Easter egg chocolate, so this addition to the recipe was always likely to happen.

Keep scrolling for my Baked Mango & Oat Bars and as usual if you make them, let me know.

Photo of Mango & Oat Bars

Image of Mango Granola Bars

Baked Mango & Oat Bars

(makes 8 bars)


150g oats

50g flaked almonds

40g flax meal

75g dried mango

3 tbsp almond butter

3 tbsp coconut oil

60 ml honey

1 tsp vanilla extract

½ tsp sea salt

50 g dark chocolate


Pre-heat the oven to Gas 5 / 190C. Place the oats and flaked almonds on a baking sheet and toast in the oven for 10 minutes. Remove from the oven and place in a large mixing bowl along with the flax meal.

Soak the dried mango in warm water for ten minutes before draining the water and adding the dried mango to the oat mixture. Stir well to combine.

Add the almond butter, coconut oil and honey to a medium saucepan and heat gently until they melt, stirring all the time. Stir in the vanilla extract and seas salt. Remove from the heat and add to the oat mixture and mix in well.

Spoon into a small lined baking dish, ensuring it is tightly packed and evenly pressed into the dish. Place in the oven for 25-30 minutes or until golden brown.

Remove from the oven and allow to cool for ten minutes before transferring to a wire tray to cool.

Once cool, melt the dark chocolate in a bowl over hot water and drizzle the melted chocolate over the granola. It will harden quite quickly, Cut into eight squares.

Store in the fridge for up to five days or the freezer for up to three months.

Photo of Mango & Oat Bars