Pineapple and Coconut Baked Oatmeal

Minggu, 09 November 2014

Pineapple and Coconut Baked Oatmeal

Juicy bites of pineapple, mixed with chewy oats and sweet coconut to give this baked oatmeal a fun tropical twist. When the idea for this oatmeal first popped into my mind, I wasn't sure it would work. I decided to give it a try though and I'm so glad that I did! My boys went crazy over this breakfast last week and begged for it again just a couple 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.

Pineapple and Coconut Baked Oatmeal
Yield: 6-8 servings
(printable recipe)
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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, drained
3/4 cup shredded coconut, reserve 1/4 cup

Preheat the oven to 350 degrees. 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 a greased 9x13 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!

The leftovers will keep nicely in the fridge for up to 3 days.

FREEZER MEAL: 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.