Pineapple and Coconut Baked Oatmeal

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4.75 from 4 votes

Sweet pineapple and chewy oatmeal work together beautifully in this baked oatmeal.

Prep Time5

Cook Time40

Total Time45

Course: Breakfast

Cuisine: American

Servings: servings

Author: Mary Younkin

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