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: Healthy Chocolate Chip Cookies
I made this for a party today and it was a big hit! I actually doubled it and used banana and pineapple (I got the idea from your link to the breakfast muffins). Thanks for another great recipe!
Please continue with the larger sizes. I just started cooking vegan desserts. It is great to finally find vegan desserts that I do not have to look everything up or go to some special shop. Thank you so very much!
I come to your blog almost daily. Every recipe of yours that I have made (and let me tell you thats a lot of recipes) we have absolutely loved. So you asked which we preferred- single or larger recipes..and because I have a family of three I am very grateful for the bigger batch recipes you post.
Thank you so much for sharing your yummy creativeness. We so enjoy it.
I just made this recipe and it did not turn out, despite me following the recipe to the ‘T’. My milk/flax mixture just sat on top of the oats and pineapple mixture and the pineapple did not caramelize. Is the flax/milk mixture supposed to be mixed through the oats and pineapple rather than just spreading on top? Your recipe only states to spread over the pineapple.
Hi Kym,
Can you give me more specifics about what you did and what specific ingredients you used? It’s almost impossible to guess what might’ve gone wrong since I wasn’t there to see.
Also, what size pan did you use, and did you use rolled oats? The more specifics you can give, the better!
(And perhaps look over the “recipe troubleshooting” section in my FAQ page. Maybe that will help, too!)
I tried this over the weekend and ran into a similar problem… the flaxmeal just sort of floated and sat on top of everything without mixing in. Was I supposed to let it sit with the liquid for a while first? I feel like I’ve seen that before for “flax eggs”. My bake never really dried out properly and the oats were sort of lost in the pineapple… I used a 20 oz can of crushed pineapple which is 2.5 C, but maybe those measurements aren’t as equivalent as I thought and I should’ve used measuring cups to check? The only other sub I used was 1/4 C white sugar + 1 T molasses since I was out of brown sugar. Still tastes good… just doesn’t look anything like the pictures!
Edit: I did use an 8×8 pan, rolled oats (not quick), Canola oil, and almond milk. No optional ingredients were added (nuts/coconut).
Hmm, thought I added another comment but seems it didn’t show up… I did use an 8×8 pan, rolled oats (not quick), Canola oil, and almond milk. I didn’t add any of the optional ingredients (nuts/coconut).
Maybe your flaxmeal was bad? I tried it this morning and didn’t have to stir the flax in or let it sit. It just kind of absorbed and came out looking like Katie’s. I added cinnamon but no extra optional ingredients.
I don’t know… I know the ground flaxmeal can go bad but I had flax seeds that I ground right before adding so they should’ve been okay. It seemed to work for the newer oatmeal cupcake recipe, so I have no idea why it came out weird for this one!
Is it okay to freeze leftovers?
Sorry, I’ve never tried
Could this be baked into cupcake form like your breakfast oatmeal cupcakes? I would love to do this if possible!
I’ve never tried so I don’t know.
Larger scale – the single serving ones are great, but you have tons of those already, and I agree with those who like to have leftovers or for the recipe to make enough to share. 🙂 Love your site.
Hi Katie, First off, I love your stuff (especially those black bean brownies!!!). I just made these tonight with pineapple. They tasted good but didn’t come out quite right. A bit soft and mushy. I got them brown enough by cooking them about 10 minutes longer. I used 4 T. brown sugar, coconut oil, unsweetened almond milk, and about a 1/4 c. coconut. It seems like they would have done better in a bigger pan so that there’s more surface area. Mine were definitely thicker than your photos. Maybe the pineapple needed to be minced instead of chopped? I did cut it small, but that first layer ended up pretty thick. I weighed the pineapple, so I know it was the right amount. I might try making it again. Any thoughts? I did use an 8″ square pan and rolled oats. I really do like the idea of these for breakfast.
I prefer the family sized meals. My son has recently been diagnosed with diary, wheat, and egg allergies which has removed many of his favorite foods from his diet, one of them being chocolate anything, so it’s nice to be able to make these treats for him and still be healthy. Although, if I were a single lady, I could definitely appreciate the ease of having just to be able to make one serving.
Hi Katie,
I just wanted you to know how much I enjoy your website! So many really creative and tasty stuff on here- thank you!!
And in answer to your question about whether we prefer single serving or larger recipes, I definitely prefer larger recipes. I like to be able to give it to my family and have it last throughout the week (even if I do hoard it for my husband and I)!
Aw thanks, Chava!