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
Hi! Hoping I could find some help from creative folks here? We are a gluten free, egg free, peanut free house. We need fun breakfast snacks that would be good on the beach for my daughter’s 2nd birthday party. i have tried Katie’s zucchini muffins, which were amazing!! However, sorta got too hot and messy at the beach; also, my daughter wouldn’t eat them! Crazy girl! Also tried the oatmeal pineapple breakfast dish, but it wasn’t friendly enough for kids. Any ideas, folks?? The party’s Sunday and I’m starting to worry!!! :/
Hi Ragon,
Would any of these would work? https://lett-trim.today/2013/07/18/healthy-snack-recipes/%3C/a%3E%3C/p%3E
I LOVE that you post single serving sizes. The vast majority of all recipes are not single serving and it is so nice to see recipes that make me feel good about 1) being single and 2) make it easier to make a small batch of something sweet so I don’t have to keep myself from eating the whole batch in one go! 🙂
Love all the recipes! I like the single serving the most.
I would love to see larger recipes. I like to entertain “healthily”! Thank you for all of you wonderful recipes.
*your :/
Hey Katie!!
Just found out I’m a celiac and your recipes have helped me transition well into my new diet :). Thank you so much for that! This recipe is absolutely amazing, I used strawberries instead of mango/pineapple and the result was DEE-licious!!
All the best.
Made this with strawberries and blueberries instead of the mango and pineapple- was delicious!!
Great recipe! I can’t wait to try that and see if my 3-year-old will eat it.
Love the heart shape. 🙂
Hi Katie,
I know it won’t be near as good, but can one substitute canned pineapple in this recipe?
Yes.
I love that you do a balance of single serve and bigger recipes. I love this recipe so much because I can make the big batch and keep it in the fridge for my breakfast for the week.
I tried subbing mangoes for berries and it was just as amazing as when I used mangoes. Oh Katie, you are so talented! It was Canadian Thanksgiving the other day and I am so thankful for your creativity and talent!
I prefer single serve recipes. I am usually the only one who eats them!