Looking for a tropical treat that feels like sunshine in every bite? These Mango Oatmeal Crumble Bars are the ultimate summer snack. They are bright, sweet, and wonderfully buttery. You will love how easy they are to whip up for your family.
These bars deliver a chewy oat crust and a jammy fruit center. They are perfect for those warm days when you want something fresh. Your kitchen will smell amazing while they bake. It is a simple way to make the most of mango season.
Why This Recipe Is a Winner
This recipe is a winner because it uses fresh seasonal fruit. It is perfect for busy summer afternoons when you want a treat. The oats give it a lovely chewy texture that everyone loves. It is a great way to use up ripe mangoes.
Kids absolutely adore the sweet mango filling and the crunchy crumble topping. It feels special but stays completely budget-friendly for families. You likely have most of the ingredients in your pantry right now. It is a stress-free dessert for any skill level.
Simple Method
You will start by making a simple buttery oat mixture. This serves as both the crust and the topping. Then, you toss fresh mango with a few simple staples. Layer it all together and let the oven do the work. It is beginner-friendly and very hard to mess up.
Ingredients You’ll Need
These bars use simple ingredients that let the fresh mango flavor shine through.
- 1.5 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 0.5 cup light brown sugar, packed
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.75 cup unsalted butter, chilled and cubed
- 3 cups fresh mango, diced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 0.5 teaspoon vanilla extract
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large mixing bowl, whisk together the oats, flour, brown sugar, salt, and cinnamon.
- Incorporate the chilled butter cubes into the dry ingredients using a pastry cutter or fork until the mixture forms coarse crumbs.
- Press approximately two-thirds of the crumble mixture firmly into the bottom of the prepared baking pan to form the base.
- In a separate bowl, toss the diced mango with granulated sugar, lemon juice, cornstarch, and vanilla extract until evenly coated.
- Spread the mango filling evenly over the bottom crust layer.
- Sprinkle the remaining one-third of the crumble mixture over the mango layer.
- Bake for 35 to 40 minutes or until the topping is golden brown and the fruit layer is bubbling at the edges.
- Allow the bars to cool completely in the pan on a wire rack before slicing into squares to ensure the filling sets.
Best Ways to Enjoy It
Serve these bars once they have cooled completely for the best texture. They are amazing with a cold scoop of vanilla ice cream. You can also pack them for a summer picnic or potluck. They travel well and stay delicious all day long.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. You can also freeze them for a quick future snack. Just wrap them individually in plastic wrap. Reheat in a 350°F oven for 5 minutes to crisp up the topping.
Recipe Tips
- Use very ripe mangoes for the best natural sweetness.
- Don’t skip the cornstarch or the filling might be too runny.
- Press the bottom crust firmly so it does not crumble apart.
- Line your pan with parchment paper for easy cleanup and removal.
- For a summer twist, add a squeeze of fresh lime juice.
- Let them cool fully before slicing to get clean squares.
Ways to Switch It Up
- Swap mango for fresh peaches or berries in the summer.
- Use gluten-free oats and flour to make it allergy-friendly.
- Add a handful of coconut flakes to the crumble topping.
Common Questions
Can I use frozen mango?
Yes, you can use frozen mango for this recipe. Just make sure to thaw and drain it well first. This prevents the bars from becoming too soggy during baking.
How do I know when they are done?
The bars are ready when the topping is a light golden brown. You should also see the mango filling bubbling at the edges. This usually takes about 35 to 40 minutes.
Are these good for school lunches?
They are a wonderful nut-free treat for lunchboxes. They hold their shape well and kids love the sweet flavor. Just ensure they are fully cooled before packing.
I hope these bars bring a little tropical joy to your home. They are such a fun way to celebrate fresh summer fruit. Happy baking to you and your family!
— Lidia
Mango Oatmeal Crumble Bars
Ingredients
- 1.5 cups old -fashioned rolled oats
- 1 cup all -purpose flour
- 0.5 cup light brown sugar, packed
- 0.25 teaspoon sal t
- 0.5 teaspoon ground cinnamon
- 0.75 cup unsalted butter, chilled and cubed
- 3 cups fresh mango, diced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarc h
- 0.5 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
- In a large mixing bowl, whisk together the oats, flour, brown sugar, salt, and cinnamon.
- Incorporate the chilled butter cubes into the dry ingredients using a pastry cutter or fork until the mixture forms coarse crumbs.
- Press approximately two-thirds of the crumble mixture firmly into the bottom of the prepared baking pan to form the base.
- In a separate bowl, toss the diced mango with granulated sugar, lemon juice, cornstarch, and vanilla extract until evenly coated.
- Spread the mango filling evenly over the bottom crust layer.
- Sprinkle the remaining one-third of the crumble mixture over the mango layer.
- Bake for 35 to 40 minutes or until the topping is golden brown and the fruit layer is bubbling at the edges.
- Allow the bars to cool completely in the pan on a wire rack before slicing into squares to ensure the filling sets.
