Pineapple Coconut Baked Oatmeal
The tropical flavors of this Pineapple Coconut Baked Oatmeal take humble hot cereal to a new level. Baked oatmeal is a delicious, crowd-pleasing breakfast option. It’s easy to throw together, inexpensive, and completely satisfying. Gluten free, dairy free.
Equipment
- 13 x 9-inch baking dish
- cooking spray
- large mixing bowl
- whisk
- wooden spoon
Ingredients
- 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
Instructions
- 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.
TIPS
- 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.
