Juicy bites of pineapple, mixed with chewy oats and sweet coconut to give this Pineapple Baked Oatmeal a fun tropical twist. When the idea for this oatmeal first popped into my mind, I couldn’t wait to try it.
My boys went crazy over this breakfast last week and begged for it again just a couple of days later. As it turned out, I liked it every bit as much as the kids did!
I love the convenience of making oatmeal for breakfast; whether it is baked, cooked on the stove-top or in the crock-pot. It usually takes less than five minutes to stir a batch together and then you can walk away and finish getting ready for the day while it cooks.
Are you looking for more breakfast ideas? Check out all of our Best Oatmeal Recipes!
Baked Oatmeal Cooking Tips
This oatmeal is a terrific make-ahead meal. The leftovers will keep nicely in the fridge for up to 3 days.
You can also freeze it for easy breakfasts. Let the oatmeal cool completely and then cut or scoop into portions. Store the oatmeal in airtight freezer bags or containers. Reheat in the microwave with a tablespoon of water.
I’ve made this oatmeal in 9-10 inch square pans, as well as 9×13 pans. The larger pan simply results in shallower baked oatmeal. Watch the baking time accordingly. A 9×13 pan will bake in about half an hour and a smaller pan will require a little longer, about 40-45 minutes.
Pineapple and Coconut Baked Oatmeal
- Preheat the oven to 350 degrees. Grease a baking dish and set aside.
- Combine the dry ingredients in a bowl and stir to combine. Stir in the butter, then add the milk and stir again.
- Add the eggs and stir to make sure they are well combined.
- Add the pineapple and 1/2 cup coconut. Stir and then pour into a greased 9×13 baking dish. Top with the reserved 1/4 cup coconut.
- Bake for 30-32 minutes, until the edges have browned and the coconut is very lightly toasted. Remove from the oven and let cool for 5 minutes before serving. Enjoy!
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Pineapple and Coconut Baked Oatmeal
5 from 3 votesSweet pineapple and chewy oatmeal work together beautifully in this baked oatmeal.SavePinPrintReviewPrep Time: 5 minsCook Time: 40 minsTotal Time: 45 minsCourse: BreakfastCuisine: AmericanServings: 6 servings
Ingredients
- ▢3 1/2 cups old fashioned rolled oats
- ▢1/4 cup light brown sugar
- ▢2 teaspoons baking powder
- ▢1/2 teaspoon kosher salt
- ▢3 eggs
- ▢1/4 cup butter, melted
- ▢1 1/4 cups milk
- ▢1 cup pineapple tidbits or chunks, drained and roughly chopped as needed
- ▢3/4 cup shredded coconut, reserve 1/4 cup
Instructions
- Preheat the oven to 350 degrees. Grease a 10-inch square baking dish and set aside. Combine the dry ingredients in a bowl and stir to combine. Stir in the butter, then add the milk and stir again.
- Add the eggs, stir to make sure they are well combined. Add the pineapple and 1/2 cup coconut. Stir and then pour into the prepared dish. Top with the reserved 1/4 cup coconut.
- Bake for about 40 minutes, until the edges have browned and the coconut is very lightly toasted. Remove from the oven and let cool for 5 minutes before serving. Enjoy!
