• Preheat oven to 350°.

Wet:

• In a blender, blend together a whole mango until it is pulp. No need to add any extra liquid.
  80 g (0.33 cups) Champagne Mango
• Grab your baking dish (I used an 8x6x2 inch / 6 cup dish) and add in the wet ingredients and mix together until smooth.
  160 ml (0.66 cups) Nonfat Milk, 75 g (0.33 cups) 0% Fat Plain Greek Yogurt, 1 Large Brown Egg

Dry:

• Add in the dry ingredients directing on top and mix well until all incorporated. Ensure no dry bits are left on the sides.
  60 g (0.5 cups) Oat Flour, 60 g (0.25 cups) Old Fashioned Oats, 31 g (0.33 cups) Vanilla Protein Powder, 1 tsp Baking Powder, Pinch of Salt
• Bake at 350° for 20-25 minutes (oven temperatures may vary so keep an eye on it). Check with a toothpick to ensure it is not sticky.
• Carefully remove and use a chopstick to poke holes throughout.

Mango Milk Mixture:

• In a glass, mix together your milk and mango pulp and then pour it on to of your baked oats. You can save some for a topping later.
  120 ml (0.5 cups) Nonfat Milk, 30 g (2 tbsp) Champagne Mango
• Let it sit and soak for about 30-45 minutes. After about 15-20 minutes, I like to transfer it into the fridge so it can be nice and cold when ready to eat.

Whipped Topping:

• Once it’s chilled, mix together your whipped topping ingredients in a mixing bowl until smooth and fluffy.
  226 g (1 cups) 0% Fat Plain Greek Yogurt, 36 g (0.5 cups) Reduced Fat Whipped Topping, 15 g (1 tbsp) Vanilla Protein Powder, 30 g (2 tbsp) Champagne Mango
• Spread it over your baked oats in a thin even layer. If you want to make it fancy, you can pipe on the remaining whipped topping. Or you can just spread it all thick with a spoon.

Garnish:

• Top with fresh cubed mangos. Cut into 6 squares and enjoy throughout the week! (2 squares is one serving)
  50 g (0.25 cups) Champagne Mango