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
Hello,
I was wondering if you can sub honey or maple syrup for any of the sugars in the recipes. I’m not supposed to eat sugar so I was wondering if anyone has tried it without other sweeteners besides sugar or stevia? Thanks
I am on an unaccompanied military tour in Korea, so I appreciate the single servings. Also, I introduced my college-aged daughter back in the States, who is vegetarian and interested in going vegan, to your recipes and she loves the single serving sizes as well. I make different variations of your boatmeal about every other day! Thank you for your delicious recipes!
It looks so pretty 🙂
I like a mix of single-serve and larger recipes. I often cook a lot of one person meals but I also love to make goodies and dinners for my family.
What a great way to change up oatmeal! I’ve been eating a lot of pb +chia overnight oats so I’ll have to switch it up with fruit soon.
I like both serving size recipes but I prefer single serving desserts for sure! 😀
Love this! And I say single recipes… easier to multiply than divide 🙂
I love the smaller recipes! If you do not like something for some reason, you do not feel like you wasted a lot of money. If you like something, then you can just double the recipe yourself!
I love the smaller recipes, if you don’t like something, you don’t feel like you wasted a lot of money, and if it is tasty, you can just double it up! I have really only not cared for 1 recipe I have tried of yours, they all rock, but it is always nice to taste first!
SINGLE SERVE RECIPES, please!! They are SO hard to come by and you really fill a niche, especially since yours are healthful 🙂 Please don’t stop!
Hi Katie, I like single serving recipes a LOT for about 72 reasons (well, maybe not 72, but lots). 1) They’re quick to put together. 2) they’re always freshly baked. 3) I don’t eat too much. 4) I don’t get bored eating the same thing day after day. 4) With the current obesity crisis in this country, it can help people be moderate and have reasonable portions (instead of eating the whole pie, cake, brownies, et al.) since so many people seem to be out of control about food, besides not eating well. 5) they bake quickly, so I can put something together at the last minute and I don’t have to wait for a whole pan of goodies to cool (not that I would, wait, that is) or burn my tongue. 6) It helps me determine if I’m gonna like something before making a big batch. 7) It keeps my freezer from being too full of baked goods that end up not as yummy upon reheating as fresh (although I do freeze cookies before baking for a fresh one every time). 8) It makes your blog/recipes more unique because it’s rare to find other baked-goods recipes on line for single servings. 9) It lets me taste and test combinations that I might not be willing to experiment with for a big recipe.
I even flag the single serving recipes in my card file so I can find one easily when the desire hits. Well, I didn’t come up with 72, but 9’s pretty good, right?
larger recipes but single serving is ok too.