Pineapple Coconut Baked Oatmeal

These Pineapple Coconut Baked Oatmeal Singles bring a delightful tropical vibe to your morning routine. They have the perfect balance of sweet pineapple and creamy coconut flavors folded into a hearty oat base. These singles are thoughtfully portioned for a convenient grabandgo breakfast that keeps you fueled without weighing you down.

I first made these on a quiet weekend morning looking for a new breakfast idea, and now they are a staple in our freezer for busy weekday starts.

Ingredients

• Two cups old fashioned oats: provide a chewy texture and good fiber. Opt for certified glutenfree oats if needed
• Quarter cup packed brown sugar: adds caramel sweetness light brown sugar works best here
• Two tablespoons unsweetened shredded coconut: offers coconut flavor without extra sweetness. Buy fresh or wellsealed to avoid rancidity
• One and a half teaspoons baking powder: helps the singles rise for a lighter texture
• Quarter teaspoon salt: balances and enhances the other flavors
• One large egg and one egg white: bind the ingredients together and add protein
• Two thirds cup skim milk: keeps the oatmeal moist without extra fat
• Five point three ounces of coconut flavored Greek yogurt: adds creaminess and tang, plus that coconut punch. Brands like Dannon Light & Fit Toasted Coconut Vanilla are perfect
• Two thirds cup chopped pineapple chunks: fresh or canned drained pineapple both work well and bring juicy sweetness

Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit. Lightly spray a 12cup muffin tin with cooking spray to prevent sticking and set aside. This preparation ensures your oatmeal singles come out cleanly from the tin.

Mix Dry Ingredients:

In a medium bowl, combine the oats, brown sugar, shredded coconut, baking powder, and salt. Stir these together thoroughly to distribute the rising agent and salt evenly, building the dry foundation.

Whisk Wet Ingredients:

In a separate large bowl, whisk the egg, egg white, skim milk, and coconut yogurt until smooth. This helps the yogurt incorporate well without clumps and ensures a uniform moist batter.

Combine and Fold in Pineapple:

Add the dry mixture into the wet ingredients and stir gently until everything just comes together. Then fold in the chopped pineapple chunks carefully to avoid breaking them up too much, preserving their delightful texture.

Spoon into Muffin Tin:

Distribute the oatmeal batter evenly among the muffin cups. Each cup should be about three quarters full to allow room for rising without overflowing.

Bake to Perfection:

Place the muffin tin in the oven and bake for 20 to 24 minutes. The singles are done when they turn lightly golden brown on top and a toothpick inserted in the center comes out clean. This timing ensures they set properly but remain moist inside.

The coconut yogurt is my favorite ingredient here because it adds such a rich tropical flavor and creaminess without heaviness. I remember making these during a summer weekend and feeling like I was on a mini island getaway before even leaving my kitchen.

Storage Tips

Let the oatmeal singles cool completely before transferring them to an airtight container. Store at room temperature for up to two days or freeze for up to three months. Thaw in the fridge overnight or microwave straight from frozen for a warm breakfast anytime.

Ingredient Substitutions

If you cannot find coconut yogurt try vanilla or plain Greek yogurt with a splash of coconut extract. For pineapple, fresh chopped fruit works, or canned packed in its own juice rather than syrup to avoid extra sweetness. Brown sugar can be swapped for coconut sugar for a nuanced caramel flavor.

Serving Suggestions

These singles shine on their own or can be topped with a little extra toasted coconut or a light drizzle of honey. A smear of nut butter pairs wonderfully for extra richness and staying power. Serve alongside fresh fruit or a cup of coffee for a complete breakfast.

Warm or chilled these singles make a quick tropical breakfast. Store extras in the freezer for an easy grabandgo meal.

Common Recipe Questions

→ Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works beautifully and adds a bright, juicy flavor to the baked oatmeal singles.

→ What type of oats should I use?

Old fashioned rolled oats are recommended for texture and moisture absorption in this baked dish.

→ Is shredded coconut best sweetened or unsweetened?

Unsweetened shredded coconut is preferred to balance the natural sweetness from pineapple and yogurt.

→ Can I substitute the yogurt?

You can swap coconut-flavored yogurt for plain vanilla or even mashed ripe banana for a different tropical note.

→ How do I know when the oatmeal singles are done baking?

They are done when lightly browned and a toothpick inserted in the center comes out clean, about 20-24 minutes at 350°F.