Step 1

Preheat the oven to 350 degrees.

Step 2

In a large bowl mix mangos and berries together along with cornstarch.  Mix until coated.

Step 3

In another large bowl, mix oats, quinoa, flaxseed meal, sliced almonds, ground almonds, salt, coconut oil, and maple syrup.  Stir to coat.

Step 4

Pour the mango berry mixture into a well-oiled 12 inch skillet.  You can also use a 9 by 13 inch baking dish.  Spread the oat mixture over the top of the fruit and bake at 350 degrees for 35-40 minutes or until the top is golden.  Allow to cool, and then serve alongside yogurt or with a drizzle of coconut milk or heavy cream.  Garnish with fresh mint if desired.

Step 5

To prep ahead of time for easy, on-the-go breakfasts, fill 6 ounce jars three-quarters full with Mango Berry Breakfast Crisp, and top with yogurt.  Seal jars with lids and refrigerate until ready to eat.