I have a slight obsession with baked oatmeal. It’s one of my favorite breakfast foods! If you’ve never tried baked oatmeal or if you have a love affair with it like I do you are going to love today’s Pineapple Coconut Baked Oatmeal recipe!
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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! This recipe for adding pineapple and coconut has been tickling around in my brain for awhile and finally I could resist no longer!
If you like this yummy + healthy kind of comfort food be sure to get a copy of my 1 Week Impossibly Easy Meal Planning Toolkit! I did all the planning so now you don’t have to!
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 or eliminate it to your liking.
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Another bonus is how quick this baked oatmeal is to make. There are no fancy steps and you can make it with fresh or canned pineapple.
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 brining 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.
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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 will make people smile!
Although it is a healthier baked oatmeal, it is still nice and hearty and will leave you filled up.
I like to serve it with milk and mandarin oranges on the side. Maybe a wee bit of 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!
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
Pineapple Coconut Baked Oatmeal
- 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.