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Pineapple Coconut Baked Oatmeal Recipe
Baked oatmeal with pineapple chunks and coconut milk. You can use canned pineapple and coconut milk in this recipe.
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast
Cuisine:
American
Diet:
Diabetic, Gluten Free, Low Lactose, Vegan
Servings:
6
squares
Calories:
200
kcal
Author:
Helene Dsouza
Equipment
9 x 13" Rectangular Baking Dish
Silicone Spatula
Ingredients
3
Slices
Pineapple
canned or fresh
3
Cups
Oats
quick cooking, *see Notes
½
Cup
Sugar
regular white or brown
⅓
Cup
Coconut Shredded
(optional)
½
Teaspoon
Cinnamon Ground
ground
¼
Teaspoon
Green Cardamom Ground
1
Can
Coconut Milk
*see Notes
¼
Cup
Sugar
to top
US
-
Metric
Instructions
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.
Video
Notes
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.
Nutrition
Calories:
200
kcal
|
Carbohydrates:
38
g
|
Protein:
4
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Trans Fat:
1
g
|
Sodium:
7
mg
|
Potassium:
155
mg
|
Fiber:
3
g
|
Sugar:
21
g
|
Vitamin A:
25
IU
|
Vitamin C:
20
mg
|
Calcium:
19
mg
|
Iron:
1
mg