Pineapple Coconut Baked Oatmeal

 

 

 

These flavors make you think of sunshine and beach days (pina coladas!) and I thought it was the perfect recipe to try on a beautiful, sunny Florida morning. Unfortunately, I woke to a thunderstorm rolling in, so it's a little dark and gloomy, but looking at the bright side; a perfect morning for baking.

I do love pineapple and coconut and don't really think of these flavors when thinking of oatmeal, but I have seen tropical French toast at brunch spots, so it really does work. I also used unsweetened vanilla almond milk to add to the flavor and you could also add sliced almonds for a delicious crunch.

I'm all about tropical, light flavors right now and while I'm sure when Fall comes, I'll be back to wanting apple and cinnamon in my oatmeal, for today, it's sunshiny flavors all the time.

 

Pineapple Coconut Baked Oatmeal

2 cups old fashioned oats

1/3 cup brown sugar ( I used Splenda for baking)

1/2 tsp baking powder

1/2 tsp salt

2 eggs, beaten

1/3 cup melted butter

1 small container Greek vanilla yogurt

2/3 cup milk (I used unsweetened vanilla almond milk)

1 small can crushed pineapple

1/2 cup unsweetened coconut

Preheat oven to 350 degrees and spray 8x8 baking pan with cooking spray. In medium bowl combine all dry ingredients. Beat eggs, melted butter, milk, yogurt and vanilla together in a separate bowl with a fork. Stir wet ingredients into dry ingredients until well combined. Add in pineapple and coconut. Pour into prepared baking dish and bake for 35 minutes or until set. Let cool a few minutes before serving. Enjoy!

Have a wonderful weekend!

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