Pineapple Coconut Baked Oatmeal

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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!

Baked oatmeal with pineapple and coconut is a kid and adult favorite.

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!

Pineapple Coconut Baked Oatmeal

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.

Coconut and pineapple baked oatmeal is a winner of a breakfast

Pineapple and Coconut Baked Oatmeal

  1. Preheat the oven to 350 degrees. Grease a baking dish and set aside.
  2. Combine the dry ingredients in a bowl and stir to combine. Stir in the butter, then add the milk and stir again.
  3. Add the eggs and stir to make sure they are well combined.
  4. 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.
  5. 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!

Pineapple Coconut Oatmeal

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Pineapple Baked Oatmeal

Pineapple and Coconut Baked Oatmeal

5 from 3 votes
Sweet pineapple and chewy oatmeal work together beautifully in this baked oatmeal.
Pin Print Review
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Course: Breakfast
Cuisine: American
Servings: 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!

Notes

I've made this oatmeal in 9-10 inch square pans, as well as 9x13 pans. The larger pan simply results in shallower baked oatmeal. Watch the baking time according. A 9x13 pan will bake in about half an hour and a smaller pan will require a little longer, about 40-45 minutes.

Nutrition

Calories: 439kcal · Carbohydrates: 53g · Protein: 12g · Fat: 21g · Saturated Fat: 13g · Cholesterol: 107mg · Sodium: 325mg · Potassium: 522mg · Fiber: 7g · Sugar: 18g · Vitamin A: 457IU · Vitamin C: 4mg · Calcium: 171mg · Iron: 3mg
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{originally published 6/10/13 – recipe notes and photos updated 7/27/20}

Pineapple Baked Oatmeal is a make-ahead favorite

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Mary says

      This will work fine in a smaller dish. The oatmeal will simply require a slightly longer baking time and the finished oatmeal will be thicker.

  1. Virginia N says

    My family loves baked oatmeal, but this recipe has become our favorite! Plus I love that it can be done all in one bowl. No mixing dry ingredients in one, and wet in another before combining.5 stars

  2. Ingrid says

    Hola que es avena enrollada, mi nombre es ingrid feliz de república Dominicana ,me gustan muchos tus recetas