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 love that you do a mixture of single-serving recipes and large recipes. I always find when I try to double or triple the single-serving I make mistakes along the way haha. I think you should keep the variety like you already do!
You are a star!
I would say I prefer seeing larger recipes. It’s just my husband and me, but I find it easier to make things in bigger batches. I do love your single serving recipes, though! Sometimes I need something sweet and my husband isn’t feeling it, so I just make one of your single-serving desserts!
This looks yummy! I prefer to have single serving recipes, which is one of the nice things that stand out about your site. Thanks for sharing them!
I prefer single-serving recipes since I am the only health-conscious person in my family and the only vegan as well. I use to cook for myself and only myself. I don’t like what the rest likes an the other way around…
Hi Katie, another great recipe as always! Larger servings definitely!
hey katie! all your single serving recipes make your blog unique, sometimes i even make them for lunch after school, so please post more single serving desserts! anyways, is there any substitution for ground flaxmeal/chia seeds? i don’t really feel like buying a packet of those since i don’t really use these ingredients.
Loved this recipe! And my kids gobbled it up! This is definitely a keeper. I love the larger sized recipes because I try to cook this way for my whole family and not just myself 🙂
Hi Katie, this looks phenomenal. I’m going to make it this weekend! I love how all your recipes are fool-proof . As a single lady, I love the single servings! Maybe a single serving chocolate chip cookie? Of course a large portion won’t stop me from making one of your creations!
This sounds amazing. I will for sure have to try this. I was wondering though, do you think it would also work in a slow cooker? As for the recipes, I enjoy both single serve and full recipes. Thanks so much for sharing all your wonderful recipes with us. Camy
Sorry, I have never tried.
Hi
I prefer the family size (4-6 people) recipes.
It’s easier to cut a recipe in half then multiply up.
thanks
This is true!
I actually find it the other way around. If I want to scale up a recipe and need to do something a bit muddling, like say double 1/3rd cup, I can simply pour out 1/3rd cups of the item twice. But how do I halve 1/3rd cup? To me, that seems more complex.
I have one of those refrigerator magnets with volume conversions between oz, cups, Tbsp, etc. that I rely on heavily when scaling recipes. The one I have looks like this:
http://www.chefsresource.com/measuring-conversion-magnet-rsvp.html?gclid=CMrKlPbp0rcCFdSj4Aod720AOg
But there are many variations. For example, while trying to figure out half of 1/3 cup is a little awkward (other than eyeballing a half full 1/3 cup measure), 8 tsp is much easier! I love that thing, lol.