If Pineapple Upside Down Cake was morphed into breakfast, this would be it.
Shredded coconut, rolled oats, pineapple, banana, and a shot of coconut rum for good measure, makes this one of the tastiest oatmeal recipes to ever cross my lips. The coconut rum accents the tropical flavours in the dish, but you can always leave it out if you need to. Rum extract or coconut extract would work fine too I’m sure.
Cinnamon and ginger add to the party-in-your-mouth! Oh and it’s a party I tell ya.
This baked oatmeal is sure to win over a crowd and it would be a lovely addition to a brunch menu. Try serving it with some whipped coconut cream to really take it up a notch. Rest assured though, it tastes amazing without any toppings at all. This isn’t one of those baked oatmeal’s that you need to add a bunch of things on top to make it taste good. It’s absolutely amazing served plain straight from the dish.
Throwing it together only takes about 10 minutes and then you’ll need to bake it for about an hour. The smell when you pull it from the oven is just heavenly – the wait was sure worth it.
Once it’s baked the most challenging part is letting it cool down for about 10-15 minutes before digging in. More waiting, I know, but that baby is sizzling h-o-t. When you take it out of the oven, it will look under baked in some parts, but this is totally normal (I reassure myself this multiple times a week in the kitchen!). When it’s still warm it has the texture of stove-top oatmeal (with firm edges), but once it cools completely it’s fairly solid and firm, like a soft oatmeal square. I gave the pineapple rounds a generous sprinkle of cinnamon and coconut sugar before going in the oven – never a bad idea!
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Tropical Pineapple Boozy Baked Oatmeal
Yield
6 servings
Prep time
Cook time
Total time
If Pineapple Upside Down Cake was morphed into breakfast, this would be it. Shredded coconut, rolled oats, pineapple, banana, and some coconut rum for good measure, makes this one of the tastiest oatmeal recipes to ever cross my lips.
Ingredients
For the dry ingredients
- 1.5 cups rolled oats
- 1/2 cup oat flour
- 1/2 cup shredded unsweetened coconut
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp fine grain sea salt
For the wet ingredients
- 2.5 cups almond milk (or coconut milk)
- 3-4 tbsp pure maple syrup, to taste
- 2 tbsp coconut rum (optional – or try 1/2-1 tsp rum extract or coconut extract)
- 2 tsp pure vanilla extract
- 1 large banana (or two small), peeled and chopped
- 1/2 cup chopped fresh pineapple
- 6 fresh pineapple rings (about 1/2-inch thick)
Directions
- Preheat oven to 350°F and lightly grease a 2 or 2.5 quart baking dish. I used a 2.5 quart baking dish (10 cup) and it was a tad bit large, so I think 2 quart would work just fine.
- Stir all dry ingredients together in a large mixing bowl.
- Add the wet ingredients (milk, maple syrup, optional coconut rum or extract, and vanilla) into the dry ingredients and stir well to combine. Fold in the chopped banana and chopped pineapple.
- Pour oatmeal mixture into the baking dish and spread out evenly. Place the 6 pineapple rings on top of the oatmeal and sprinkle with cinnamon and coconut sugar (or other granulated sugar).
- Bake at 350°F, uncovered, for 55-65 minutes or until the oatmeal is golden and firm in some spots, but still soft in others. Allow the oatmeal to cool in the dish for 10-15 minutes before digging in. Serve with whipped coconut cream to take this dish over the top!
Nutrition Information
(click to expand)
If you’re looking for other oatmeal breakfast recipes, check out these below:
Flourless Strawberry Apple Breakfast Crisp & On the Glo Basic Oatmeal Squares:
And now leftovers are calling my name…
Hope you enjoy your weekend!
This sounds amazing! I love the flavor combo of pineapple and coconut. I was just wondering if I could sub all purpose flour for the oat flour?
What a wonderful recipe! It sounds simply amazing!
This looks amazing! Booze for brekkie? Yes please!
Hi Angela,
I’ve been following your blog for a long time now. I love the recipes, the squash burrito is one of my absolute favourites. I’m not vegan, I simple like your positive attitude, your way of inspiring writing and ideas. The green monster brought me here first. Since then I’ve been drinking green smoothies too and feel so much healthier and full of energy now. Thank you so much.
The beeing vegan thing is not really for me, I love meat and fish too much, but I must confess it sounds so healthy and good and all, that I considered to try although for a few times now. So I tried to search the net for pros and cons and found A LOT… A free chapter of this book made me order it: The Vegeterian Myth, Lierre Keith.
And I was just curious, if you know this book and what you think about it? So I thought I ask you. Would be nice, if you let me know, or maybe write something about it on your blog some day. Thanks!
Pineapple and cocconut (or rum extract) with oatmeal sounds amazing! I really love your blog and frequently pin your recipes. Are you writing a cookbook right now? I live in Edmonton and would love to support a Canadian Blogger whose recipes I love!
Ruth
My Tropical Pineapple Boozy Baked Oatmeal is baking right now and my house smells amazing! I used rice milk instead of almond milk (because that was in the fridge). Hope it tastes as good as it smells! I look forward to adding some coconut whipped cream when I bring it to my parent’s house for a nice mother’s day weekend treat. Thanks for sharing your recipes. So far they have all been fun and delicious :)
My local grocery store did not have oat flour or unsweetened coconut – do you have to go to a specialty store to find these items? Looks so good!
Hi Amy, I make oat flour in my blender – just process the oats on the highest speed until a flour forms. Works like a charm!
This looks really, really good–especially since I recently had a pineapple upside down cake with lychee ice cream and have been craving it ever since!
Just too much sugar. There just seems to be a lot of desserts and not enough healthful main course meals.
This does look delicious, but man I do love your On the Glow oatmeal squares. I bake a batch every few weeks, cut them up and slice each of them in half. Then I freeze them individually and take one out the night before. They are all ready for a quick breakfast, all i have to do is smear the middle with homemade almond butter and sliced bananas. So filling and delicious. I do have a fresh pineapple in my refrigerator, so I’ll probably try this oatmeal tomorrow morning.
Oh my, that looks amazing… What kind of baking powder do you use? Non- sodium pyrophosphate? i can’t seem to find a good one
I use an aluminum-free baking powder – sorry I can’t recall the brand!
I made this recipe today. Coconut, pineapple, and banana…..pleez…. Instead of using a pan, I used a silicone muffin tin. I couldn’t wait for breakfast so I had it for dessert tonight. I became vegetarian one new recipe at a time and if I keep hitting homeruns with your recipes…. Thanks Angela
Wheeeeeeee I saw your Veggie Girl Power interview on Healthy Happy Life and it made me so happy! I love to see how your blog gets bigger and bigger and how you spread your wonderful recipes among the “blogosphere”.
Shh… I have a secret: Yours are my absolute favourite recipes. I haven’t tried a single recipe I didn’t like and they always seem so easy. I can’t explain to myself why every. single. recipe. of yours is so gorgeous! (But don’t tell the others…;))
Love, Lara
This is super delicious. I am always in search of variety because I feel like I fall into the same food patters and thats when I overeat and snack on things I shouldn’t.
I will take boozy oatmeal any day! Haha that sounds heavenlllly…
Yum, Angela!!! Coconut rum in breakfast?! A-okay in my books ;)
I made this for Mother’s Day and it was great!! And so pretty!! And the leftovers are even better!! Thanks for all the great recipes – love, love, love your blog!! (Thats a lot of exclamation points!)
Thanks Faye! So glad it was a hit :)
You are amazing! I love all your recipes and this one is making me hungry for breakfast. I try so hard to be gluten-free when I can but stuff like this makes it pretty easy when it comes to breakfast. Can’t wait to try it. Great post! :)
Big hugs from Chicago.
http://theyogalifechicago.blogspot.com/
I think this is the best oatmeal I have seen in a wayyyyyyy long time. I am a huge pineapple lover also (especially when in Hawaii!) Thanks for sharing Ang!
OOoh this looks yummy! Could I bake it ahead of time and let it sit for a few hours before serving? Would that be ok?
Hi Katie, I haven’t tried that myself but I can’t see why it wouldn’t work! If I was making it in advance, I’d probably cook it for 2/3 of the time. Let it sit on the stovetop covered with tin foil (poke a few holes) and then just before serving, bake it for the last 1/3 of the time. It should work?