The tropics served as inspiration for this culinary combo. A burst of sweetness from the pineapple will be the first flavor you notice, followed by the flavor of the coconut. Warm, creamy, yet still a little chewy like oatmeal always is, it is just delectable. When serving, feel free to top with a few coconut flakes, honey, or milk.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- cooking spray
- 2 cups old-fashioned oats
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 large eggs, lightly beaten
- ½ cup light coconut milk
- ⅓ cup melted butter
- ⅓ cup low-fat vanilla Greek yogurt
- ¼ cup honey
- ½ teaspoon vanilla extract
- 1 (8 ounce) can crushed pineapple, drained
- ½ cup shredded coconut
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square dish with cooking spray and set aside.
- Combine oats, baking powder, salt, and baking soda in a large bowl.
- Whisk eggs, coconut milk, butter, yogurt, honey, and vanilla extract together in a separate bowl. Pour over the oats and stir until well combined. Fold in pineapple and coconut. Pour into the prepared baking dish.
- Bake in the preheated oven until oatmeal has firmed up but not drying out, 25 to 30 minutes. Remove from the oven. Let cool for about 5 minutes before serving.
Nutrition Facts
| Calories | 340 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 10 g |
| Sodium | 411 mg |
| Sugars | 21 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe and found this breakfast delicious. Looking forward to leftovers tomorrow.
Delicious. I drained the pineapple, but didn’t fuss too much with it. I also added extra coconut on top to brown in oven.