Pineapple Coconut Baked Oatmeal (Printer-Friendly)
Tropical oatmeal singles with pineapple, coconut, and creamy yogurt for a wholesome start.
# What You’ll Need:
→ Dry Ingredients
01 -
2 cups old fashioned oats
02 -
1/4 cup packed brown sugar
03 -
2 tablespoons unsweetened shredded coconut
04 -
1 1/2 teaspoons baking powder
05 -
1/4 teaspoon salt
→ Wet Ingredients
06 -
1 large egg
07 -
1 egg white
08 -
2/3 cup skim milk
09 -
1 (5.3 oz) container Dannon Light & Fit Greek Toasted Coconut Vanilla yogurt
10 -
2/3 cup chopped pineapple chunks (canned in juice and drained or fresh)
# Steps to Follow:
01 -
Preheat oven to 350°F and lightly spray a standard 12-cup muffin tin with cooking spray.
02 -
In a medium bowl, stir together oats, brown sugar, shredded coconut, baking powder, and salt until evenly mixed.
03 -
In a large bowl, whisk egg white, egg, skim milk, and yogurt until smooth.
04 -
Add dry ingredients to wet mixture and stir until just combined. Fold in chopped pineapple chunks.
05 -
Spoon batter evenly into prepared muffin cups. Bake for 20 to 24 minutes until lightly browned and a toothpick inserted in the center comes out clean.
# Helpful Hints:
01 -
Use canned pineapple packed in juice and drained or fresh pineapple for optimal flavor.
02 -
Substitute plain or coconut flavored yogurt, or mashed ripe banana (3/4 cup) as an alternative to yogurt.
03 -
Unsweetened shredded coconut is preferred to control sweetness.
04 -
Old fashioned oats provide the best texture for baked oatmeal singles.
05 -
Optional: Use a 1:1 ratio zero-calorie sweetener instead of brown sugar if desired.