Looking for a delicious and easy breakfast? This Coconut Pineapple Baked Oatmeal brings a taste of the tropics to your morning, perfect for a healthy start. It’s a fantastic option if you enjoy Healthy Baked Oatmeal Recipes.
Key Ingredients & Substitutions:
- Rolled Oats: Use old-fashioned rolled oats for the best texture. Quick oats work but will be softer.
- Canned Pineapple: Choose crushed or tidbits, well-drained.
- Shredded Coconut: Sweetened or unsweetened works based on your preference.
- Milk: Any plant-based milk (almond, soy, oat) or dairy milk is fine.
- Maple Syrup: Honey or agave nectar are good substitutes for sweetness.
Ingredients:
- 2 cups rolled oats
- 1/2 cup shredded coconut, plus extra for topping
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 cups milk
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 (15-ounce) can crushed pineapple, well-drained
- Optional: 1/2 cup chopped nuts (pecans or walnuts)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Servings: 6
- Calories per serving: Approximately 320 calories
- Tools Needed: 9×13 inch baking dish, large mixing bowl
Step-by-Step Instructions:
1. Prepare Your Oven and Dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. This prevents the oatmeal from sticking.
2. Combine Dry Ingredients
In a large mixing bowl, combine the rolled oats, shredded coconut, baking powder, cinnamon, and salt. Mix these dry ingredients thoroughly to ensure even distribution.
3. Mix Wet Ingredients
In a separate bowl, whisk together the milk, maple syrup, and vanilla extract. This creates the liquid base for your baked oatmeal.
4. Bring it All Together
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the well-drained crushed pineapple and any optional nuts. Do not overmix.
5. Bake Your Oatmeal
Pour the mixture into your prepared baking dish. Bake for 30-35 minutes, or until the top is golden brown and the oatmeal is set. A toothpick inserted into the center should come out mostly clean.
6. Serve and Enjoy
Let the baked oatmeal cool for a few minutes before serving. You can top it with extra shredded coconut or a drizzle of maple syrup.
Variation Ideas:
- Berry Burst: Add 1 cup of fresh or frozen mixed berries along with the pineapple.
- Nutty Crunch: Increase the amount of chopped nuts or add a sprinkle on top before baking.
- Ginger Zing: Add 1/2 teaspoon of ground ginger to the dry ingredients for a warm spice.
Storage Instructions:
Store leftover Coconut Pineapple Baked Oatmeal in an airtight container in the refrigerator for up to 4-5 days. To reheat, simply warm individual portions in the microwave for 1-2 minutes or in the oven at 300°F (150°C) until heated through.
Frequently Asked Questions (FAQ):
Can you make this baked oatmeal ahead of time?
Yes, you can assemble the mixture the night before and refrigerate it. Bake it in the morning as directed.
Is this recipe gluten-free?
Ensure you use certified gluten-free rolled oats to make this recipe gluten-free. All other ingredients are naturally gluten-free.
Can you use fresh pineapple instead of canned?
Absolutely! Make sure to chop it finely and drain any excess juice.
Why did my baked oatmeal turn out dry?
Ensure you measure your liquids accurately. If your oven runs hot, you might need to reduce the baking time slightly.
Can you freeze baked oatmeal?
Yes, you can freeze individual portions for up to 3 months. Thaw in the refrigerator overnight and reheat.
Is this a good option for Healthy Baked Oatmeal Recipes?
Yes, it’s packed with fiber from oats and fruit, making it a nutritious and satisfying breakfast choice.
