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 Katie! What a surprise. I was out with a friend and we had baked oatmeal and wanted a recipe and I found you. Good Job. i have a question about the nutrition info. does it matter whether you use soy , skim or almond milk.XOXO Me
I like to have both single serving and large serving recipes. I have never thought about baking oatmeal like this. This would be great for a crowd.
These receipes sound great, thank you
Hi Katie!
We love your recipes! We make something of yours daily! We would love larger yielding recipes- we have 4 kids and your goodies are so good we usually quadruple (at least) the recipe:). Love the nutritional info, too!
Chocolate covered thanks from Cape Cod, MA
Tracy
I would like to see oatmeal recipes that use meat and vegatables instead of sweet stuff added to it. I like cut up leftover chichen and pea and corn added to it.
I just made this for breakfast! Pretty delicious. Aldi’s has been having whole pineapples on sale and I’d been looking for recipe to use my pineapple in. I added extra brown sugar because I found the original recipe wasn’t sweet enough for me and stirred in vanilla greek yogurt to cool it down and make it creamer. All my roommates woke up wondering what the wonderful smell was in the kitchen! success!
I like the smaller recipes…. it’s just my husband and me. If I bake 2 dozen cookies, we will have them eaten before the evening’s out. Four cookies, from scratch (not refrigerated or frozen dough) is really good portion control!
Hi Katie! First – THANK YOU! My 13 month old baby boy is allergic to egg, peanuts, soy and wheat! I’ve been struggling to give him wholesome, creative, delicious food and your website is a godsend! 🙂 Second – You mentioned in this post that you did an apple pie version originally. Did you ever post that recipe? If not, is it basically the same just subbing the pineapple portion for apple? Thanks a bunch! New to this site and I apologize in advance if I missed it! Thanks again! 🙂 🙂 🙂
I actually know the answer to this one :-). She has not yet posted it but is hoping to soon, or it might go in her cookbook.
My immediate thought when seeing this post was “it’s not that hot here” (where I live).
I know it’s a pain, but I totally prefer seeing both. Some mornings I’m just making a single serving oatmeal bake for myself, but other days if the whole family is around I’m making enough for 4-6. I find the oatmeal recipes are easy to figure out how to enlarge since the bake times stay the same, but for the cakes (like that Lava Cake you posted recently! AMAZING! but how do I make it in regular cake size for a party?) I don’t know how to adjust baking times and temps. Thanks!