– **Title**: Pineapple Coconut Baked Oatmeal
– **Ingredients**:
– 2 cups rolled oats
– 1 cup canned coconut milk
– 1 cup unsweetened almond milk (or any milk of your choice)
– 1 cup fresh pineapple chunks (or canned, drained)
– 1/2 cup shredded coconut (unsweetened)
– 1/4 cup brown sugar or maple syrup
– 2 ripe bananas, mashed
– 2 tsp baking powder
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp salt
– Chopped nuts (optional, for topping)
– Additional pineapple and coconut for garnish (optional)
– **Instructions**:
1. Preheat your oven to 350°F (175°C) and grease a baking dish (9×9 inches works well) with a little coconut oil or cooking spray.
2. In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir to evenly combine.
3. In another bowl, mix together the coconut milk, almond milk, mashed bananas, brown sugar (or maple syrup), and vanilla extract until smooth.
4. Pour the wet ingredients into the oat mixture and stir until well combined. Gently fold in the pineapple chunks and shredded coconut.
5. Transfer the mixture into the prepared baking dish, spreading it evenly. If desired, sprinkle chopped nuts on top for added texture.
6. Bake in the preheated oven for about 30-35 minutes, or until the edges are golden brown and the center is set.
7. Remove from the oven and let it cool for a few minutes before slicing into squares.
8. Serve warm, optionally garnished with additional pineapple, coconut, or a drizzle of honey or syrup. Enjoy your delicious Pineapple Coconut Baked Oatmeal!
Key Ingredients & Substitutions
Rolled Oats: These are essential for the base of the oatmeal. If you don’t have rolled oats, quick oats can work, but the texture will change a bit. Steel-cut oats won’t work well here since they take much longer to cook.
Shredded Coconut: Unsweetened coconut adds a nice texture and flavor. If you prefer sweetness, sweetened coconut can be used, but reduce the brown sugar slightly. You could also substitute with almond meal for a different flavor profile.
Milk: You can use dairy or any non-dairy milk like almond, coconut, or oat milk. I usually go for almond milk since it adds a nice nutty taste. If you’re looking for a creamier texture, coconut milk is a perfect option too!
Crushed Pineapple: Using crushed pineapple adds moisture and sweetness. If you don’t have it, you can substitute with ripe mashed bananas or even applesauce, keeping in mind it will change the flavor a little.
Nuts: Walnuts and pecans add a lovely crunch but feel free to leave them out or swap for almonds, or hazelnuts. I often omit them if serving to kids to avoid any choking hazards.
How Do You Ensure Your Baked Oatmeal Comes Out Perfectly Set?
Getting the right texture in baked oatmeal is all about combining the ingredients properly and baking it precisely. Here are some tips to help you achieve that perfect consistency:
- Mix dry ingredients separately from wet ingredients to ensure even distribution of baking powder and spices.
- Allow the mixture to rest for a few minutes after combining. This lets the oats absorb some moisture, resulting in a fluffy texture.
- Check for doneness by inserting a knife into the center—it should come out clean, or with only a few moist crumbs.
- Let it cool for a few minutes after baking. This helps it to set better and makes serving easier.
How to Make Pineapple Coconut Baked Oatmeal
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups rolled oats
- 1/2 cup shredded unsweetened coconut
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 2 cups milk (dairy or non-dairy)
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
Optional Add-ins:
- 1/4 cup chopped walnuts or pecans
- Additional shredded coconut for topping
How Much Time Will You Need?
This delicious baked oatmeal takes about 10 minutes of prep time and 30-35 minutes to bake, for a total of about 45-50 minutes to get it ready to eat. It’s a delightful dish that’s easy to prepare and perfect for breakfast or a sweet treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While it’s warming up, lightly grease a 9×9-inch baking dish to prevent sticking. This will make it easier to serve later!
2. Combine Dry Ingredients:
In a large bowl, mix together the rolled oats, shredded coconut, baking powder, cinnamon, and salt. Give it a good stir to combine everything well, and then set it aside. This will be your dry mixture.
3. Mix Wet Ingredients:
In another bowl, whisk together the milk, brown sugar, eggs, and vanilla extract until the mixture is nice and smooth. This will be your wet mixture, and it adds all the delicious flavor!
4. Combine the Mixtures:
Pour the wet mixture into the bowl with the dry mixture. Stir it all together until everything is well combined. Gently fold in the drained crushed pineapple and chopped nuts if you’re using them. This will add some yummy texture!
5. Bake the Oatmeal:
Pour the oatmeal mixture into your prepared baking dish. Spread it out evenly across the bottom. If you like, sprinkle some additional shredded coconut on top for added taste and a nice touch! Then pop it in the oven.
6. Baking Time:
Bake in the preheated oven for about 30-35 minutes. You’ll know it’s done when the top is lightly golden and the mixture is set. It should look inviting and smell wonderful!
7. Serve and Enjoy:
Once baked, take it out of the oven and let it cool for a few minutes. This makes it easier to cut into portions. You can enjoy your Pineapple Coconut Baked Oatmeal warm, or let it cool to room temperature if you prefer. It’s delicious either way!
Can I Use Steel-Cut Oats Instead of Rolled Oats?
While you can use steel-cut oats, they require a longer baking time and additional liquid since they are less processed than rolled oats. Consider soaking them in milk for a few hours or overnight before mixing with other ingredients, and increase the baking time to about 45-50 minutes.
What Can I Substitute for Milk in This Recipe?
Absolutely! You can use any non-dairy milk like almond, coconut, or oat milk. If you want a creamier texture, full-fat coconut milk is a great choice. Just ensure it’s unsweetened to maintain the right flavor balance.
How Should I Store Leftovers?
Store any leftover baked oatmeal in an airtight container in the fridge for up to 5 days. To reheat, simply pop it in the microwave for about 30-60 seconds or warm it in the oven at 350°F (175°C) until heated through.
Can I Add Other Fruits to This Recipe?
Yes! Feel free to mix in other fruits like bananas, berries, or mangoes. Just be sure to adjust the amount of sugar according to the sweetness of the added fruits. Fresh or frozen fruits can both work well; if using frozen, no need to thaw before baking.
