Sunshine Baked Oatmeal
 
I’m in love and it’s a sunny day.
This healthy breakfast recipe is like the love child of oatmeal and pineapple cobbler. The fruit caramelizes as it bakes, which tastes so amazingly good… and the kitchen feels like a tropical island paradise!
It was inspired by the wildly popular Oatmeal Breakfast Cupcakes.
The first time I made this vegan baked oatmeal was back in December: an apple pie version. Recently, I found myself with quite a large amount of leftover pineapple (after making the Dole Whip Recipe I posted earlier). For Mothers’ Day breakfast this year, I adapted my apple pie baked oatmeal to work with pineapple… this tropical version turned out to be even better!
 
Sunshine Breakfast Baked Oatmeal Recipe
Ingredients
- 2 1/2 cups ripe pineapple or mango, chopped small (350g)
- 1 cup rolled oats (85g)
- 3-4 tbsp Sucanat or brown sugar (depending on desired sweetness) (30g)
- 1/16 tsp uncut stevia, or 2 extra tbsp Sucanat or brown sugar (or 2 NuNaturals packets)
- 3 tbsp ground flaxmeal (or ground chia) (18g)
- 1/2 tsp salt
- 3 1/2 tbsp coconut or vegetable oil (35g)
- 2/3 cup milk of choice (160g)
- 1/2 tsp pure vanilla extract (2g)
- optional ingredients: 1/2 cup chopped walnuts or 1/2 cup shredded coconut
- 1/2 cup more milk of choice (120g)
Instructions
Preheat oven to 375 F and lightly grease an 8-in square baking pan. Combine first two ingredients in a bowl, then pour in an even layer into the bottom of the pan. In a mixing bowl, combine all remaining ingredients but the last 1/2 cup milk, and stir to combine. Spread this evenly over the pineapple or mango, then pour the remaining 1/2 cup milk evenly on top. Bake 35 minutes, then let sit 5 minutes before cutting into slices, using a knife or a very-large cookie cutter. Makes 4-6 servings. For a piña colada oatmeal variation: add 1/2 cup shredded coconut to the mixing bowl. Use canned coconut milk as your milk of choice.
Do you prefer to see larger recipes or single-serving recipes?
I will still post a mix of both, but seeing the majority vote is helpful when I’m developing recipes, so I can know which types of recipes to focus on more often.
Link of the day:Â Healthy Chocolate Chip Cookies
How big is the serving size in the nutritional facts? From 4 or 6 people?
ah i need to learn to stop going on your blog when i’m at work and hungry! this is adorable. i like single-serving, but i also like to know how to make a large batch of it when we have work potlucks, so that doesn’t help…
I love the single-serving recipes – I make them more than anything!
It depends on what the recipe is for me. I like the larger potions for things that will keep as leftovers for a while or freeze well, but I love the single serving recipes especially for desserts and using those I feel I eat a wider variety of things. My overall choice is single serving.
This recipe looks delicious!
Love single serving since a lot of these recipes taste better fresh and being able to pop a quick dessert in the microwave is just the best.
Personally, with a family of 5, and often cooking for potlucks, and freezer cooking, I prefer larger-scale recipes. It is just a challenge to quadruple/quintuple/higher a recipe to make cookies for a larger group.
I love both single and larger recipes. Being the only vegan in the house, I like to make stuff just for me on occasion, but when I see something that looks like the hubby might like to try, a larger recipe is helpful, but then I just double the batch and make one for each of us.
I love your single serving recipes; they are so perfect when I want to cook something just for myself. It is always easier to double or tripe a recipe when I want to feed a crowd than it is to reduce a recipe to a single serving. Keep doing what you do!
I love your site. I like larger scale recipes as I like to have left overs.
Larger quantity recipies. : )
I love how your recipies are low-sugar and are so adaptable in terms of sweetness, flour, milk, etc. Thanks!
I just made this and it was soooooo good! So hard to believe it isn’t higher in sugar. Thanks for the recipe 🙂
We loved this recipe. Thanks!