If you’ve never tried baked oatmeal before, you’re in for a treat. There are few healthy breakfast options that are as easy, flavorful, and satisfying as my Pineapple Coconut Baked Oatmeal.
One of my favorite things about this recipe is the addition of coconut milk. Even lite coconut milk (which I prefer for this recipe), adds a richness and natural sweetness that balances perfectly with the hearty oatmeal and bright pineapple.
Can I use frozen or canned pineapple?
I prefer fresh pineapple for its intensity and brightness, but canned or frozen pineapple will work well too. If you use canned pineapple, be sure to strain off any liquid before stirring into the oatmeal. Frozen pineapple can just be tossed right in.
How to Reheat Pineapple Coconut Baked Oatmeal
This is a great make-ahead-and-eat-all-week breakfast recipe. You can absolutely reheat it in the microwave, but it will lose the crisp texture on the top. If you’re in a hurry, cut a slice, heat for 30 seconds to 1 minute on high, pour over a little milk, and breakfast is served.
If you have a little more time, reheat in the oven. Put the chilled baked oatmeal in a cold oven, then set the oven temperature to 350°F. By the time the oven comes up to temperature, the oatmeal should be hot and the top crisp again. If necessary, leave in the oven a few more minutes to continue heating (it depends on how long your oven takes to heat up).
Can I use a different baking dish?
I typically use a 13 x 9-inch baking dish because the oatmeal is a little thinner, which means more surface area gets crisp and toasted on the top. If you use a smaller dish, like a 9 x 9 square pan, the baked oatmeal will be thicker (and may take a little longer to bake).
I also recommend trying this recipe in individual muffin-size portions. Just scoop out the oatmeal mixture into a greased muffin pan and bake for 15-20 minutes, or until the top is golden brown and crisp. Then you have individual servings ready to go.
My sister and I made this oatmeal for our families last Christmas, and it was a huge hit. The top of the baked oatmeal gets toasted and crisp, like a good oatmeal cookie, but the inside stays creamy. Scoop some up, pour some milk over the top, and enjoy!
Pineapple Coconut Baked Oatmeal
- 13 x 9-inch baking dish
- cooking spray
- large mixing bowl
- wooden spoon
- 4.5 cups old-fashioned rolled oats
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ¾ cup packed brown sugar
- 3 eggs
- 1/3 cup canola oil or other neutral-flavored oil
- 1 ½ teaspoons vanilla extract
- 1 (13.5-ounce) can of lite coconut milk (about 1 ¾ cups)
- 3 cups chopped fresh pineapple*
- ½ cup shredded coconut
- Milk or nut milk for serving
- Spray a 9 x 13-inch baking dish with cooking spray. Preheat the oven to 350° F.
- In a large bowl, whisk the brown sugar, eggs, oil, vanilla, and coconut milk until smooth.
- Add in the oats, baking powder and salt. Mix with a wooden spoon to combine thoroughly. Allow the oat mixture to sit for 5 minutes. Stir in the chopped pineapple.
- Pour the oatmeal mixture into the prepared baking dish. Sprinkle the shredded coconut on top.
- Bake for 35-40 minutes, or until the top of the oatmeal is lightly browned and crisp.
- Cut the baked oatmeal into squares and serve with milk (or nut milk) poured over the top, if desired.
- This recipe is an opportunity for endless variations! Experiment with different milk instead of coconut milk, different types of fruits, or other toppings. Try chopped macadamia nuts on top instead of (or in addition to) the coconut.
- *If you don’t have fresh pineapple, frozen or canned pineapple will work just as well. Drain any excess liquid from the pineapple before stirring into the oatmeal.