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
I prefer larger size recipes, but I am quite happy to simply multiply the recipe x 4 to make more. I don’t have time to make single serves, I make a lot and eat it for the week. Cant wait to try sunshine baked oatmeal. I’m feasting on the cinnamon baked oatmeal this week! Love it! Love your recipes and photos Katie, finding your website has improved my very boring diabetic, dairy and egg free diet immensely! THANKS SO MUCH! 🙂
I prefer larger recipes because they are very practical. I have a family of 4 and it is difficult to double or triple or recipe, especially for recipes that call for leavening. A larger recipe can also be saved for single servings on busy mornings. Thank you for all you do!!!
so incredibly cute!!! love the idea – especially the pineapple!
As a single lady who only cooks for herself, I’m a big fan of single-lady recipes. I make desserts a lot, and they just end up sitting in the fridge or getting moldy, since I really can’t eat all of those cookies, cupcakes, pumpkin bars, etc. all by myself!
I prefer larger recipes so I can make them for my family. I love your recipes! Thank you for all your hard work!
Looks yummy! Love the heart shape.
Hi Katie,
Looks great! I’ll have to try this sometime, maybe next summer (I’m a southern hemisphere dweller).
In terms of recipes, I love the single serving ones – I can always double/triple/quadruple them really easily if I’m baking for more, but it’s a bit tiresome dividing the ingredients to work out how much to use when I’m just baking for one.
Love this recipe…I was thinking of trying your breakfast oatmeal cupcake with mango instead of banana today morning but I was not sure if it would work. This is the answer to my prayers.
Regarding the question, I love single serving recipes mainly because it is much easier to scale up than down. I mean say if the recipe says 2/3rd cup of milk, you can just pour 2/3rd cups four times into a bowl if you want to quadruple the recipe, but how do you take a quarter of 2/3rd cups if you want to scale down? Also, I often cook only for myself and I prefer freshly cooked food than frozen and reheated. So yeah, single serving wins hands down for me.
I live alone, but I much prefer large recipes because I’m all about cook once, eat multiple times. Recipes that refrigerate or freeze well are super handy.
An exception to this would be any of your drink or milkshake recipes since I like to make those as a quick and yummy treat.
Single serving recipes are my jam! Otherwise it’s just too much extra for me (as well as extra time & ingredients). I have your single serving muffins daily. Actually, sometimes more than once daily. I love them that much!!