Pineapple Coconut Baked Oatmeal

These Pineapple Coconut Baked Oatmeal Singles are a tropical breakfast treat that feels like a warm vacation in every bite. They combine hearty oats with juicy pineapple and creamy coconut flavors for a nourishing start to your day. Perfect for busy mornings, they are easy to make ahead and grab on the run.

I first made these on a sunny weekend craving something different, and now they have become my go to for easy breakfasts that still feel special and indulgent.

Ingredients

• Old fashioned oats: Two cups of old fashioned oats which give the perfect chewy texture, be sure to use whole oats rather than quick oats for best results
• Brown sugar: Quarter cup packed brown sugar adds natural sweetness and moisture, choose a good quality unrefined brown sugar for deeper flavor
• Unsweetened shredded coconut: Two tablespoons unsweetened shredded coconut contribute a rich tropical aroma, look for fresh coconut that is not clumped or overly dry
• Baking powder: One and a half teaspoons baking powder to make the singles rise nicely, check that it’s fresh for best leavening power
• Salt: Quarter teaspoon salt to balance the sweetness and enhance flavor
• Eggs: One large egg and one egg white provide structure and protein, fresher eggs will give a better rise
• Skim milk: Two thirds cup skim milk adds moisture with lower fat content, but you can substitute with almond or coconut milk if preferred
• Coconut flavored Greek yogurt: One container (about five and a third ounces) of coconut flavored Greek yogurt brings creaminess and a subtle tang, I love the Dannon Light & Fit Toasted Coconut Vanilla flavor but plain or vanilla yogurt works too
• Pineapple: Two thirds cup chopped pineapple chunks, fresh or canned in juice and drained both work well for a burst of juicy sweetness

Instructions

Preheat and Prepare:

Preheat your oven to 350 degrees Fahrenheit. Lightly spray a standard 12 count muffin tin with nonstick cooking spray or wipe with oil to prevent sticking. Set it aside while you mix.

Mix Dry Ingredients:

In a medium mixing bowl, combine the oats, brown sugar, shredded coconut, baking powder, and salt. Stir them together thoroughly to distribute all components evenly.

Combine Wet Ingredients:

In a larger bowl, whisk together the egg white, whole egg, skim milk, and Greek yogurt until you have a smooth, uniform mixture without lumps.

Bring It Together:

Pour the dry ingredients into the wet ingredients and stir gently just until combined. Then fold in the chopped pineapple chunks to ensure each oatmeal single will have bursts of tropical flavor.

Fill the Muffin Tin:

Divide the mixture evenly among the prepared muffin tin wells. You want to fill each cup almost to the top for a good size, uniform bake.

Bake to Perfection:

Place the muffin tin in the preheated oven and bake for 20 to 24 minutes. The oatmeal singles are done when lightly golden on top and a toothpick inserted in the center comes out clean.

Let Cool:

Remove from oven and allow to cool in the pan for a few minutes. Then transfer to a wire rack to cool completely before removing from the tins to keep their shape intact.

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I adore the pineapple chunks in this recipe for the way they pop with juicy sweetness. One summer, my kids and I made a batch every weekend as a way to bring a little island sunshine into our hectic mornings. It’s become a small family tradition I treasure.

Storage Tips

Store cooled baked oatmeal singles in an airtight container in the refrigerator for up to five days. This keeps them fresh and moist without drying out. For longer storage, wrap individually in plastic wrap or place in a freezer bag and freeze for up to three months. When ready to eat, thaw overnight in the refrigerator or warm gently in the microwave.

Ingredient Substitutions

Feel free to swap skim milk with any plant based milk like almond, soy, or coconut milk which complements the tropical flavors nicely. Oat flour or almond flour can replace oats in a pinch, though texture will change. If you don’t have coconut flavored yogurt, plain vanilla or even plain Greek yogurt with a drop of coconut extract works well. Instead of brown sugar, coconut sugar or maple syrup can be used but reduce liquid slightly if using syrup.

Serving Suggestions

These singles are delicious eaten warm with a smear of nut butter or a drizzle of honey. You can also top them with extra shredded coconut or fresh pineapple slices for a fresh burst. For a savory twist, serve alongside scrambled eggs or a small green smoothie for a balanced brunch. They also pair wonderfully with a hot cup of black coffee or spiced chai tea.

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These pineapple coconut baked oatmeal singles make a simple, make ahead tropical breakfast that reheats well. Enjoy them warm with your favorite toppings.

Frequently Asked Questions About Recipes

→ Can I use fresh pineapple instead of canned?

Yes, both fresh and canned pineapple work well. Just ensure any canned pineapple is drained to avoid excess moisture.

→ What type of oats should I use?

Old fashioned rolled oats give the best texture. Quick or steel-cut oats are not recommended for this preparation.

→ Is it possible to substitute the yogurt?

Yes, use another coconut-flavored, vanilla, or even plain yogurt, or swap for mashed banana for a different tropical flavor.

→ How do I store oatmeal singles?

Let them cool, then store in an airtight container in the fridge for up to a week. Reheat as needed.

→ Can I use a sugar substitute?

You can substitute brown sugar with a zero-calorie sweetener as long as it measures 1:1 for sweetness.

→ Are these suitable for freezing?

Yes, wrap tightly and freeze for up to 3 months. Thaw overnight or warm briefly in the microwave before eating.