Pineapple Coconut Baked Oatmeal

Pineapple Coconut Baked Oatmeal is a tropical twist on a breakfast classic.

This sweet and satisfying dish combines the creaminess of Greek yogurt with the warmth of cinnamon, the crunch of toasted coconut, and the freshness of pineapple, all wrapped up in a comforting baked oatmeal package.

Ready Time

45 mins

Yields

6 servings

Ingredients

1 cup rolled oats
1/2 cup unsweetened shredded coconut
1/2 cup brown sugar
1/4 cup unsalted butter, melted
2 large eggs
1/2 cup plain Greek yogurt
1/2 cup pineapple juice
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup diced fresh pineapple
1/4 cup chopped fresh mint leaves (optional)

Instructions

Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the rolled oats, unsweetened shredded coconut, brown sugar, baking powder, ground cinnamon, and salt.

Stir until well combined.

In a separate bowl, whisk together the melted butter, eggs, Greek yogurt, and pineapple juice until smooth.

Add the wet ingredients to the dry ingredients and stir until just combined.

Do not overmix.

Gently fold in the diced fresh pineapple and chopped fresh mint leaves (if using).

Transfer the mixture to a 9×9-inch baking dish and smooth the top.

Bake for 35-40 minutes, or until the oatmeal is set and the top is lightly golden brown.

Remove from the oven and let cool for a few minutes before serving.

Slice into 6 portions and serve warm.

Notes

For a creamier baked oatmeal, use full-fat Greek yogurt instead of plain. If using fresh mint leaves, be gentle when folding them into the mixture to avoid bruising the leaves.

You can substitute pineapple juice with coconut water or a combination of both for added flavor.

If you want a crisper top, broil the baked oatmeal for an additional 2-3 minutes after baking. Keep an eye on it to avoid burning.

Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Simply thaw and reheat in the oven or microwave until warm. To make individual servings, use 6-8 ramekins or small baking dishes and bake for 20-25 minutes, or until set.