While you’re first inclination may not be to have pineapple for breakfast, let today’s recipe for pineapple coconut baked oatmeal change your mind! This easy breakfast uses fresh pineapple or canned pineapple, shredded coconut, oats and just a bit of brown sugar.
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I think it’s the combo of something warm and cake-like with healthy goodness like oats, Greek yogurt, and low sugar content that makes it so darn irresistible!
When I can get the combination of tasty + healthy + easy I know this is a recipe I’m going to come back to over and over. This Pineapple Coconut Baked Oatmeal is truly something special!!
During the winter I tend to eat more tropical fruit, many are in season and I just start to crave citrus in January! Plus the added benefit of extra vitamin c makes this recipe extra appealing.
This great idea for adding pineapple and coconut to baked oatmeal has been tickling around in my brain for awhile and finally I could resist no longer!
Easy Breakfast Ideas with Pineapple
- Pineapple Breakfast Smoothie
- Healthy Pineapple Muffins
- Pineapple Pancakes with Coconut Syrup
- Ham Pineapple Egg Casserole
- Coconut French Toast with Caramelized Pineapple
This baked pineapple oatmeal is sweet and warm and has a similar flavor to (I kid you not) a pineapple upside down cake. Really!
The brown sugar takes it to this level, but there is truly not much at all sugar in this easy baked oatmeal recipe and you can cut it down, sub in a more natural sweetener like maple syrup or eliminate it altogether.
Another bonus is how quick this baked oatmeal is to make. There are no fancy steps and it uses simple ingredients you probably already have in your pantry.
You can make it with fresh or canned pineapple. Crushed pineapple in the can is my preference to use.
It takes about 10 minutes to get it ready and then just another 35 or so to bake it off.
It is one of my go-to recipes for bringing to my MOPS meeting or for a breakfast meeting or when you’re having a friends over of when you want to mix up breakfast for dinner from your normal bacon and eggs.
Perfect amount of cooking time for mama to grab a cup of coffee and enjoy it in the (hopefully) quiet morning.
Or enough time to clean up the dirty dishes you left in the sink last night. I won’t judge you. I also won’t judge if you sit with your coffee and ignore the dishes.
Cause that’s how I roll some mornings too.
To make this recipe you may need:
- 8×8 baking dish that is sweet, high quality and comes in four colors!
- The best whisk for mixing! No weak whisks!
- A cute retro apron for channeling your inner Betty Draper!
- My favorite coffee mug for busy mornings! No reheating needed!
Do you refrigerate baked oatmeal?
Yes! Once it has been cooked and cooled I like to refrigerate my healthy baked oatmeal leftovers in an airtight container in the fridge.
I recommend discarding leftovers after a week–we rarely have any that long because we just gobble it up so fast!
Can you bake this recipe with quick oats?
Yes! You can use either quick oats or old fashioned/rolled oats (same thing, different name–don’t ask me why!) in this recipe.
Using quick oats gives this a more tightly packed texture than the rolled oats version, but you can absolutely do it either way and it will still be delicious!
The texture of rolled oats versus quick oats is definitely more of a preference thing! Either works well and both are super tasty!
I would not however use steel cut (or they are sometimes called Irish oats) oats for this recipe. I’ve never attempted it, but just don’t.
Or if you are a brave, adventurous (or desperate person with only one kind of oats in your pantry) do it and let us know how it turns out in the comments!
Yum. Just yum. This is a delicious breakfast recipe that is the perfect way to start your day!
Although it is a healthier baked oatmeal, it is not low carb. Which to me means it is still nice and hearty and will leave you filled up with high quality carbs!
I like to serve it with milk and mandarin oranges on the side. Maybe a wee bit of canadian bacon. And coffee. Always coffee.
I hope you enjoy this delicious and healthy Pineapple Coconut Baked Oatmeal! Make it for breakfast (or brinner!) yourself and see what all the healthy baked oatmeal hype is all about!
Best Healthy Baked Oatmeal Recipes to Try
- Blueberry Baked Oatmeal
- Caramel Apple Baked Oatmeal
- Peanut Butter Banana Baked Oatmeal
- Strawberry Rhubarb Baked Oatmeal
- Apple Cranberry Baked Oatmeal
- Click here to see more of the best healthy baked oatmeal recipes!
If you like this recipe be sure to pin it on Pinterest so you can reference it later!
Have you ever tried baked oatmeal before?
Pineapple Coconut Baked Oatmeal Recipe
- 2 cups old fashioned oats
- 1/3 cup brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs, slightly beaten
- 1/3 cup melted butter
- 1/3 cup vanilla Greek yogurt
- 2/3 cup milk
- 1/2 teaspoon vanilla
- 1 cup diced pineapple, crushed is fine too, whichever you prefer or have on hand
- 1/2 cup unsweetened coconut flakes
- Preheat oven to 350.
- Combine oats, brown sugar, salt and baking powder. Beat eggs, butter, yogurt, milk, and vanilla together using a whisk or fork. Stir wet ingredients into the dry until well combined. Add in pineapple and coconut.
- Pour into greased 8x8 baking dish. Bake at 350 for 35 minutes. Remove from oven and let cool 5-10 minutes before serving.
Nutrition Information:Yield: 6 Serving Size: 1 grams
Amount Per Serving: Calories: 439Total Fat: 21gUnsaturated Fat: 0gSodium: 81mgCarbohydrates: 50gFiber: 7gSugar: 13gProtein: 14g