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!
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!
Just catching up on posts and this looks AH-mazing! Also just made my first vegan baked oatmeal yesterday. Wish you were here to help me polish off the pan! :)
You are a superstar! I made this last night and it is delish! I use agave instead of maple syrup (ran out of maple syrup making your coconut macaroons, also great btw!) and skipped the rum. Smells and tastes divine. Thanks for continuing to inspire me!
Yum! I made this oatmeal today with a few modifications (coco milk instead of AM, oat bran instead of oat flour, 1/2 steel cut oats and 1/2 large flake oats, less maple syrup, chopped pecans on top, eliminated the booze and mixed fresh mango throughout) and it was delicious!!! Thank you and enjoy the long weekend!
No joke, I want to host a brunch just so I have an excuse to make this. Yum!
I love it!
www.blogdamimis.com.br
You are wonderfully creative! This looks delicious. Do you think ground flax would work as a substitute for oat flour? If so, do you think I should use the same amount of flax as flour?
I made this two days ago and it was fabulous! The only thing I would suggest is to add a bit more chopped pineapple to the dish and chop it really small so that each bite has the delicious flavour of baked pineapple. Soo delicious! Thanks!
This recipe sounds fresh and perfect for the upcoming summer!
I guess it’s a good thing that this baked and it reduces the alcohol content from the rum (or else we’d all have a very fun morning).
I was thinking I could try this with overnight oats, because I tend to be pretty short on time in the morning, but I’d probably have to omit the booze.
I will probably be making this on a day off! I can’t wait to make it…
I will be trying some of your recipes. I have problems with chronic migraines with some food triggers that I’ve identified most of, acid reflux (with a hiatal hernia that I hope to get fixed soon) and IBS. So I juggled at least 3 food lists and try to alternate what I can and cannot eat and try to get the vegetables that I need.
I made this last night for breakfast this morning. It was so quick, easy and delicious! What a wonderful tropical twist on my favorite breakfast. It’s great for everyday, company, or brunch. Thanks for sharing!
Hi Kathy, So happy to hear you enjoyed it! Thanks for letting me know :)
Kathy (or Angela)— Did you just make it ahead and cook it the next morning? Or did you cook it when you made it and reheat in the morning? I would like to make this for a company breakfast and would like to do what I can ahead of time and still serve it hot and fresh in the morning.
This sounds *so* amazing, I really want to try it! Do you have any suggestions of what I could sub for banana? I assume it’s there for a creamy texture or to bind the ingredients? Do you think applesauce would work if it’s for binding? My boyfriend hates bananas. Although if I can’t sub for bananas I think I’ll still make it and have it all to myself! ;)
Hi Angela,
I made both this oatmeal bake and your Rustic Chocolate Chip Banana Oat Cake for the seniors at the assisted living home I work at, and they have loved both recipes! They can be a tough crowd to please (especially when presented with “new” recipes) so the fact that they loved it means a lot… and I didn’t even include the rum! lol.
Anyway, I just wanted to thank you for providing many amazing recipes.
Have a good long weekend,
alannah
Alannah – that is great news!! I’m so happy to imagine them enjoying my recipes. Thanks for sharing :)
Is there any other item that can be used in replacement of the oat flour?
Hi Ashlee, I havent tried it with any other flour, but I assume other flours might work. I would try raw buckwheat flour or even almond flour or rice flour. good luck!
Hi there!! I’d like to make this recipe in my crockpot tonight… any suggestions so I don’t dry it out?! It would be greatly appreciated!! :)
I think I am going to go with 1.5 cups of steel cut oats to 5 cups of almond milk. I’ve got about 5 hours to make up my mind… lol !!
Turned out perfectly! Absolutely delicious! Thanks, as always, for the wonderful recipe :)
I’ve made this twice now and love it. I’ve changed the recipe to a slow cooker recipe with steel cut oatmeal instead (two cups of oatmeal, a box of coconut milk ~ 2.5 cups, 3.5 cups of water, and about 4 hours on low in the slow cooker) you could probably overnight it if you add more water. Making it in the slow cooker, you lose out on the crispness but there is much more flavour, especially on the pineapple end. Super tasty; highly recommended.
Is there a way to make this as single serving or does it keep in fridge well for one week?
I’ve had this pinned for a while and it’s so pretty I use it as the cover for my Everything Oatmeal board. I finally got around to making it, with mostly steel cut oats (no flour) and no added sugar, but more mashed banana for sweetness and tart cherries in water (used some of the water too). Holy moly delicious!!!!! I am an oatmeal fanatic and have tried tons of recipes. This one knocks them all out of the park! Thank you! Can’t wait to get your book.
Perfect for Easter Sunday brunch! Will it keep if you pre-bake it earlier in the day and heat it up just before eating?
Just wanted to pop in and say that I bookmarked this recipe awhile ago after searching recipes with not too many ingredients–finally made it and LOVE it! Will definitely make again and hopefully perfect by learning how to actually cut a pineapple :). I’m awful at cooking and am happy to have found a simple recipe I can do! So thanks!
Delicious recipe. Thank you for sharing with us. Here in Brazil will love.