Healthy breakfast pineapple coconut baked oatmeal with real pineapple chunks.
These fruity baked oats will transport you to sunny beach shores.
You will need the following ingredients t make this breakfast oatmeal bake from scratch:
- oatmeal - rolled oats, I use quaker rolled old fashioned oats but you can use quick cooking oats too. Those are rolled out thinner.
- coconut milk - canned or homemade coconut milk
- pineapple - I use sliced canned pineapples but you can use fresh ones too
- sugar - white regular or brown
- cinnamon - ground, adds comforting flavors
- cardamom - ground, also adds a delicious rounded taste to the pineapple and coconut
- desiccated coconut (optional)
🔪 How to make it?
Here is an overview of how to make this pineapple coconut-baked oatmeal from scratch.
The printable recipe with US and metric measurements is located further below.
Spread pineapple chunks in the baking dish.
Pour oatmeal, desiccated coconut, sugar, ground cinnamon, and cardamom over that and mix it up a bit.
Pour coconut milk over the oatmeal mix and combine the mass to a smooth layer.
Top with some sugar and bake.
Once baked, leave to cool for 5 minutes.
Cut into serving sizes. I cut them into 6 squares.
Once your baked oatmeals have cooled down, cut them into bar-sized pieces.
I think they taste best the same day but if you have leftovers, that's fine too.
Just wrap the breakfast oat bars into cling wrap.
You can keep them out for up to 24 hours, the next day, and they will be good, but only if you live in a cool and dry environment.
So you can leave them out overnight if your climate is cold and dry
In a wet and hot tropical climate, I recommend that you store your oatmeal bars in the fridge.
Yes, they will be cold, but you can just leave them out to get to room temperature.
They can be soft or crispy after baking. It all depends on how long you bake them. I bake them at 350 Fahrenheit/ 180 Celsius for 30 minutes for soft chewy oatmeals. Bake them another additional 15-20 minutes and your baked oats will turn out crunchy.
Old-fashioned rolled oats are the best for baking, but you can use quick-cooking oats too if this is what you have at home.
Frankly, anybody can enjoy these fruit-loaded healthy baked oatmeal. But they are also vegan, plant-based friendly, and dairy-free (lactose-free). They can be gluten-free if you use an oatmeal brand that is gluten-free (check labels) and the same goes for nut-free (depends on if oats were processed in a factory for nut processing). Also, they are great for you if you are diabetic and totally delicious during a weight loss program. Toddlers may enjoy it too, but in that case, try to add small pineapple pieces so that they can eat it easier.
I think the baked oatmeal is great for breakfast or brunch but feel free to enjoy them any time of the day as an after-lunch dessert or afternoon snack.
More Recipes like this
Pineapple Coconut Baked Oatmeal Recipe
- Spread pineapple chunks in a baking dish.
- Pour and spread oatmeal over that.
- Add sugar, desiccated coconut, cinnamon and ground cardamom to it.
- Mix it all up.
- Pour coconut milk and mix it all again.
- Top with some sugar.
- Bake at 350 Fahrenheit/ 180 Celsius for about 30-40 minutes or until golden.
- Cut into serving sizes ad enjoy.
- use rolled oats. You can use old-fashioned rolled oats or quick-cooking oats.
- 1 can coconut milk = 13.5 ounces
- you can switch the sugar with honey, same quantity, or a little less
- the desiccated coconut is optional in this recipe. It adds texture and some flavor.
- You can use canned or fresh pineapple. I used canned pineapple slices in the video.
- 13" Rectangular Baking Dish