Tropical Baked Oats
You can never have too many dessert recipes onhand, especially when they’re healthy desserts. And especially when you can have them for breakfast.
If you’ve been keeping up with the new recipes I’ve been posting this month, you’ll notice that I’ve been on a dessert high. How can I not when there’s just too many ideas to play with?
This recipe’s going to be a bit more simple than the ones I previously posted, which I’m sure everyone’s going to be happy about. No one has time to whip up fancy snacks every single day after all!
(But if you do, I wish I was you.)
This simple Tropical Baked Oats recipe can be baked the night before for an easy, quick, and tasty breakfast when you’re having a busy morning. We’re bringing out pineapple and coconut for this one… partly because they’re a combo I love, but also mostly because I’ve been dreaming of a tropical vacation for MONTHS now. Seriously get this girl a beach chair and a stiff drink.
Tropical flavors in every bite. This is as close as we’re going to get… at least for now!
Pineapple is sweet enough by itself, especially when you manage to score a good batch, BUT I added coconut milk for good measure- and for an extra burst of tropical flavor. You’re welcome, tastebuds.
If your summer doesn’t feel like summer yet, these Tropical Baked Oats taste like sunny holidays in a bite. Great for breakfast, and pretty good as snacks!
Tropical Baked Oats
Author: Micah Siva
2 cups oats
¾ cup coconut, toasted, divided
1 cup coconut milk, canned
1 cup frozen pineapple, thawed, divided
1 tsp baking powder
½ tsp baking soda
Zest of 1 lime
Preheat oven to 375F. Grease an 8x8 baking dish with coconut oil.
In a blender, combine oats, ½ cup coconut, coconut milk, ½ cup pineapple, eggs, baking powder, baking dosa, and lime zest.
Pour into the greased baking dish.
Top with additional pineapple and coconut.
Bake for 35-40 minutes or until a toothpick comes out clean.