Mango Blueberry Cobbler

Servings: 16
Serving size: about a 2” x 2” square
3 cups mango, frozen
1 cup fresh blueberries
1/8 cup maple syrup
1 tablespoon cinnamon
3 tablespoons dehydrated cane sugar
Preheat oven to 350 degrees. Spray a 9”x9” pan with Pam ® non-stick cooking spray. Layer the fruit on the bottom of the pan. Then drizzle the maple syrup over the fruit. Sprinkle the cinnamon and cane sugar over the rest of the pan.
¼ cup instant oats + ½ cup instant oats
¼ cup pecans
1 tablespoon unsalted butter
1 teaspoon cinnamon
3 tablespoon cane sugar
In a food processor, add ¼ c. instant oats, pecans, butter, cinnamon, and cane sugar. Blend until all lumps are gone and everything is evenly chopped. Add mixture to a mixing bowl, and mix in the remaining ½ c. of instant oats. Sprinkle mixture over fruit and bake for an hour or until fruit sets up. Cool for 15 minutes and serve.
Per serving: 152 calories, 7 grams fat, 4 grams protein, 32 grams carbohydrates, 4 grams dietary fiber