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Pineapple Coconut Baked Oatmeal

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.

You can quickly create this easy breakfast bake with lots of tropical taste! Pineapple and Coconut Baked Oatmeal photograph on a blue background with a fork

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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

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.

a bite of baked oatmeal on a fork.

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.

Pineapple coconut baked oatmeal recipe slice on white plate with fork

 

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.

Photo of baked oatmeal in a pan

To make this recipe you may need:

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!

Bite of pineapple coconut baked oatmeal on fork with collage

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

If you like this recipe be sure to pin it on Pinterest so you can reference it later!Pineapple Coconut Baked Oatmeal - a delicious and healthy breakfast or brunch recipe

Have you ever tried baked oatmeal before? 

Pineapple Coconut Baked Oatmeal Recipe

Pineapple and Coconut Baked Oatmeal

Pineapple Coconut Baked Oatmeal

Yield: 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

This pineapple coconut baked oatmeal is a delicious and easy breakfast recipe. Perfect for a quick brunch recipe that is light and simple.

Ingredients

  • 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

Instructions

  1. Preheat oven to 350.
  2. 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.
  3. 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

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59 Comments

  1. Coconut is one of my favorite flavors, and this is so neat that you put it in baked oatmeal. I think I should try this for Sunday morning breakfast!

      1. Does this recipe work to make the night before and bake in the morning or better to bake, refigerate, and reheat.

        1. Hi Raenette! I have not tried making it the night before and then baking off in the morning, my fear in that is that the oats would soak up the liquid before baking and I’m not sure how that would turn out. I would bake, refrigerate and reheat, BUT if you try it the other way, please come back and let us know how it goes!

        2. I mixed everything but the pineapple up last night and added the pineapple and some pecans this morning. Turned out great!

  2. I made this last night, and it is so delicious and a great alternative to my normal baked oatmeal (with berries and chocolate chips). I will definitely be making this again and again. Thank you!

  3. I just made this. Will have it for breakfast tomorrow, but my house smells amazing 🙂 I’ve been obsessed with oatmeal in all forms lately. Can’t wait to eat this tomorrow!

  4. Hi Kate
    I have never eaten or made baked oatmeal and I was hoping to clarify….is the milk in a glass on the side, or do you put the oatmeal in a bowl with milk…?
    Sorry, I feel a bit simple for asking, I’m just not sure and I REALLY want to make this for breakfast.
    Many thanks,
    Ange

    1. I prefer to drink a glass of milk on the side, but some people like to pour a little over the top too. It’s your preference. 🙂

  5. This looks delicious! I am planning on using crushed pineapple to make this. Do you recommend draining the pineapple before adding it or just using it straight from the can?

      1. Yes! You can double and bake in a 9×13 pan, it will be a little thicker so it may need 10-15 more minutes in the oven. I would keep checking it–the top should be golden and the middle fully cooked, you can try checking it with a toothpick to be sure.

  6. I’m not a fan of regular, cooked oatmeal but I’ve just discovered baked oatmeal and I love it! This is my favorite recipe so far!
    I added half of on over-ripe banana and chopped walnuts. The pineapple and coconut are so yummy and satisfying!

    1. I love my usual PB banana over night oats but was looking for a change. So today I found this recipe and also love pineapple and coconut (have braces now so not so sure how much fun that will be lol). I made it this afternoon and tried a bite. Oh my gosh so good. Can’t wait to have a big chunk of it tomorrow morning. Will serve with a few berries and maybe a small side dish of yogurt. Oh ya and my coffee lol. Thanks for sharing.

  7. I have never tried baking oatmeal besides in oatmeal cookies. This sounds delicious and I will definitely have to try it 🙂 Oatmeal was never my favorite plain but doctored up with stuff I eat it. It is one of those things that I am always trying to find ways to eat it – it is good for you.

    1. Oh my word! Baked oatmeal will change your life! The texture is so different and feels like coffee cake but with all the benefits of oats!

  8. This is my first time trying baked oatmeal and it is AMAZING! I do not really like oatmeal because of the consistency/texture but this is almost cake-like! I made this treat on Sunday and have eaten it for breakfast everyday since, with some honey drizzled on top! Thanks for the great recipe!

    1. Hey! This will keep for 5-6 days in the refrigerator after baking. I wouldn’t assemble the wet and dry ingredients before baking and let it sit overnight in the fridge (like you can do with a egg bake or french toast bake) because the oats will react to the liquid and start becoming more like overnight oats. 🙂

  9. This was so delicious! I made it tonight to have for breakfast in the morning but have already eaten a third of it! 😄 Thank you for the great recipe!

  10. I had no doubt I would love this recipe. Imagine my delight when my grump, picky, low-appetite octogenarian husband liked it, too!

  11. I’ve been trying a lot of different baked oatmeal recipes. This is so yummy and easy to make. Perfect amount of sweetness and I love the pineapple and coconut combination. Definitely making this again!

  12. I have made this several times. One of my favorite baked oatmeal recipes! I usually use crushed pineapple and it turns out so yummy. Highly recommend if you are a fan of pineapple and coconut.

  13. I substituted unsweetened applesauce for the melted butter and used Splenda brown sugar substitute. Delicious and even healthier!!

  14. This recipe is amazing! I made up and baked last night and reheated this morning for breakfast. I used oat milk and soy yogurt, added chopped marischino cherries and pecans. I’m trying not to have it for lunch also! 😉

  15. I tried this and loved it! I made a few minor changes to reduce fat (yogurt based butter substitute and 1 egg plus 1 white) and increase protein (vanilla protein drink instead of milk) and I also used crushed pineapple.
    I love the flavor and texture and will be making this again. Thank you for the recipe.

  16. OH MY YUMMMMM! I have always enjoyed oatmeal but had never tried baked oatmeal. This recipe sounded so good I just had to try it. I did have to make a change or two – I never have Greek yogurt in the house as I really don’t like it one bit. I used a bit of home made “buttermilk” instead to get that same tang. Also instead, I used coconut extract in place of vanilla to amp up the tropical flavors a bit more. I’m the kind that can barely turn on the coffee maker in the morning so having this ready to heat and eat will be a lifesaver for me! I think next time I may replace the milk with coconut milk (I always have a couple cans on hand since I use it to make coconut rice pudding). This is definitely going on my top 5 breakfast list!

  17. Really really good! We do generally prefer the taste and texture of steel cut oats tho so if you perfect that at some point, you’d really be my hero!

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