Description

These mango oatmeal crumble bars are a soft, buttery, and fruit-filled treat perfect for breakfast, snacks, or dessert. Made with wholesome rolled oats and sweet ripe mangoes, they feature a sturdy oat base, a jammy tropical filling, and a golden crumb topping. The recipe is beginner-friendly, easy to customize, and ideal for make-ahead baking. Each bite delivers the perfect balance of chewy, crumbly, and fruity goodness.

Ingredients

Scale

For the Mango Filling

2 cups ripe mango, peeled and diced
⅓ cup granulated sugar
1 tablespoon lemon or lime juice
1 tablespoon cornstarch
2 tablespoons water
Pinch of salt

For the Oat Crumble Base & Topping

1½ cups old-fashioned rolled oats
1 cup all-purpose flour
¾ cup brown sugar, packed
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, melted
1 teaspoon vanilla extract (optional)

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Instructions

Prepare the Mango Filling: In a saucepan over medium heat, combine diced mango, sugar, lemon juice, and salt. Cook for 5–7 minutes until the fruit softens. Stir cornstarch with water to make a slurry, then add to the mango mixture. Cook until thick and jammy. Remove from heat and cool completely.
Make the Crumble: In a large bowl, mix oats, flour, brown sugar, baking powder, and salt. Pour in melted butter and vanilla. Stir until the mixture forms coarse crumbs.
Assemble: Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper. Press two-thirds of the crumble mixture firmly into the bottom. Spread cooled mango filling evenly over the base. Sprinkle the remaining crumble loosely on top.
Bake: Bake for 30–35 minutes until the top is lightly golden brown.
Cool and Slice: Cool completely in the pan, then refrigerate for 1 hour before slicing into bars.

Notes

Use ripe, fragrant mangoes for best flavor.
Do not skip cooling time; it helps bars set cleanly.
If using frozen mango, thaw and drain well first.
For extra crunch, add ¼ cup chopped nuts to the crumble.
Bars taste even better the next day after chilling.