Pineapple Coconut Baked Oatmeal (Print Version)
Tropical pineapple and coconut combine for a satisfying, make-ahead oatmeal breakfast treat.
# Ingredients You'll Need:
→ Dry Ingredients
01 -
2 cups old fashioned oats
02 -
¼ cup packed brown sugar
03 -
2 tablespoons unsweetened shredded coconut
04 -
1 ½ teaspoons baking powder
05 -
¼ teaspoon salt
→ Wet Ingredients
06 -
1 large egg
07 -
1 egg white
08 -
⅔ cup skim milk
09 -
1 (5.3 oz) container Dannon Light & Fit Greek Toasted Coconut Vanilla yogurt
10 -
⅔ cup chopped pineapple chunks, drained if canned
# Step-by-Step Instructions:
01 -
Preheat the oven to 350°F. Lightly spray a 12-cup standard muffin tin with cooking spray and set aside.
02 -
In a medium bowl, mix oats, brown sugar, shredded coconut, baking powder, and salt until evenly combined.
03 -
In a large bowl, whisk together egg white, whole egg, skim milk, and coconut vanilla yogurt until smooth.
04 -
Add the dry ingredients into the wet mixture and stir until just combined. Fold in the chopped pineapple chunks.
05 -
Distribute the batter evenly into the prepared muffin tin wells. Bake for 20 to 24 minutes, or until the oatmeal tops are lightly golden and a toothpick inserted comes out clean.
# Extra Tips & Details:
01 -
Use fresh pineapple if available, or canned pineapple drained of juice. For coconut flavor variation, substitute yogurt with mashed ripe banana.
02 -
Unsweetened shredded coconut is preferred to balance sweetness.
03 -
Brown sugar can be substituted with a zero-calorie sweetener at a 1:1 ratio.