When a friend comes up with a new baked oatmeal flavor, you try to make it. And sometimes you crush it in one try, like with this baked pina colada oatmeal. Mmmm, you guys!! This one is totally a hit. I absolutely love pineapple (see last week’s pineapple orange juice for further proof) and can’t wait to make more of this bad boy this summer. It’s like a delicious treat for breakfast, so you can’t go wrong.
Fresh pineapple is best with this, but canned will work too! You could probably even use frozen. I didn’t try it that way, but I’d be willing to! It’s easy to get your hands on pineapple all year round, which makes this the perfect breakfast for any time of year. But there’s something about pineapple in the summer, y’all. Mmm, mmm, mmmm.
I’ve made baked pineapple upside down cake oatmeal, which was fun! So a friend (Lindsay from the blog Vegesaurus Rex! suggested this kind and I knew I had to make it. Luckily, it was a success, and I hope you love it too!
Baked oatmeal is clearly one of my favorite things everrr, so try some of the other flavors we have on the blog! Obviously, I’d recommend Pineapple Upside-Down Cake, but also try Blueberry French Toast, Fudgy Brownie, Carrot Cake, or Cookie Dough. Or what about PB&J With Zucchini, Apple Pie, or Chocolate/Peanut Butter Pecan? They’re all sooooo good, so give ’em a shot!
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard or #fruitsohard on Instagram. I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for if you’d like. Vibe high, my friends!
A sweet baked pina colada oatmeal packed with pineapple and coconut for the perfect summery breakfast! It's full of fiber, fruit, and fun. You can't go wrong!
- 1/2 ripe banana
- 1/2 cup zucchini, peeled and grated
- 2 tbsp water
- 1 tbsp coconut milk (I used canned full-fat, but you can use any kind)
- 1 tsp maple syrup
- 1 tbsp ground flax/chia
- (optional) 1/8 tsp turmeric
- 2 tbsp shredded coconut, divided
- 1/2 cup oats
- 1/4 cup pineapple, chopped pieces
Preheat oven to 350 degrees F (176 C) and ready your ramekin (either with parchment paper or nonstick spray - I choose to bake this oatmeal without either).
In a mixing bowl, mash banana. Then add zucchini, water, coconut milk, and maple syrup and mix well.
Add flax/chia, (optional) turmeric, and shredded coconut and mix well.
Stir in oats. Then add chopped pineapple and stir again.
Place mixture in ramekin and bake for 20 minutes. Then let cool slightly and enjoy!