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 ½ cup coconut. Stir and then pour into a greased 9×13 baking dish. Top with the reserved ¼ 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
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 ¼ 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 ½ cup coconut. Stir and then pour into the prepared dish. Top with the reserved ¼ 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
Nutrition
{originally published 6/10/13 – recipe notes and photos updated 7/27/20}
Jenn S says
This is a great way to enjoy oatmeal for sure! Love the tropical twist… very summery!!!
Joshua Hampton (Cooking Classes San Diego) says
What a beautiful oatmeal recipe. I'd be happy to start my day with this.
Sue/the view from great island says
Oh yeah—dessert for breakfast, I'm in!
Magnolia Verandah says
What a great breakfast bar – and it pretty much cooks itself.
Eva says
Made it for our after school snack today. It's a piña colada in every bite! We love it!
Susan says
Has anyone tried making it in a smaller dish?
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.
Teri Kellum says
I loved this recipe! Looking forward to seeing how well it freezes and reheats 🙂
Mary Younkin says
I’m glad you like it, Teri!
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.
Mary Younkin says
I’m so glad you’re enjoying the oatmeal, Virginia!
Lizane says
Can steel cut oats be used instead of rolled?
Anne says
Going to try this this coming weekend! May add a few pecans!
Mary Younkin says
I hope you love it, Anne.
Judeen says
I like to add a teaspoon or two of rum flavoring.
Mary Younkin says
I bet that’s delicious, Judeen.
Ingrid says
Hola que es avena enrollada, mi nombre es ingrid feliz de república Dominicana ,me gustan muchos tus recetas
Mary Younkin says
I’m glad you’re enjoying the recipes, Ingrid!
Erin says
Really tasty! I made a half recipe and it turned out well, however my only issue was it came out a bit dry. I used buttermilk instead of regular milk and fresh pineapple rather than canned, but not sure if that’s the reason. Added fresh kiwis on the side and made it a non issue! I will definitely make this again
Mary Younkin says
I’m guessing that fresh pineapple didn’t have quite as much moisture, but I don’t know that for a fact. I’m glad you liked the recipe, Erin!