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
Single serving, and the portion sizes you have been doing already (pie, etc.) It helps with portion control.
Such a sweet recipe, love the shape cut out.
Even though I usually cook for 2, I love the single serving recipes as well as I’m a go to dessert eater while my husband would rather nom on potato chips. Keep em coming!
You and Angela from Oh she glows are really conected!! She also posted a recipe of Pineapple Baked Oatmeal. I guess that must be great!! So I’m gonna try… both!! Hmmmm!!!
I definitely prefer full size recipes. I have a large family and it would be very tedious to multiply tsp and such by 10. 😉 We love many of your recipes although we are not vegan.
This sounds wonderful! Bring on more full-size recipes! 😀
I prefer single serving recipes. I live alone, so I really appreciate that. There a gazillion food blogs that cater to families, but it’s rare to see one that doesn’t assume everyone has a large household. I’m always a bit discouraged reading all the cooking blogs that feature family-sized recipes, because it creates a lot of waste if it can’t be frozen or saved. (And some recipes can’t.) Thanks for asking!
I’m more of a single recipe person!
I prefer single recipes; it’s easier for me to double/triple/quadruple a recipe than it is to divide 🙂
I prefer to see full size recipes–my kids love your recipes almost as much as I do!
I’m a single lady but I still prefer larger recipes.