Sunshine Baked Oatmeal
I’m in love and it’s a sunny day.
This bright, healthy breakfast blends the comforting texture of baked oatmeal with the tropical sweetness of caramelized fruit. As it bakes, pineapple (or mango) develops a lightly caramelized flavor that lifts the whole dish, filling the kitchen with a warm, island-like aroma.
The recipe grew from a popular oatmeal-cupcake idea and has evolved into an easy baked oatmeal that’s perfect for family breakfasts or making ahead for the week.
I first made a similar vegan baked oatmeal with apples last winter. Recently, I had extra pineapple leftover from another recipe and adapted that apple version into this tropical variation. The pineapple version turned out even better—bright, sweet, and comforting all at once.
Sunshine Breakfast Baked Oatmeal Recipe
Serves 4-6
Ingredients
- 2 1/2 cups ripe pineapple or mango, chopped small (about 350 g)
- 1 cup rolled oats (85 g)
- 3–4 tbsp sucanat or brown sugar, depending on desired sweetness (about 30 g)
- 1/16 tsp uncut stevia, or 2 extra tbsp sucanat/brown sugar (or 2 NuNaturals packets)
- 3 tbsp ground flaxmeal or ground chia (about 18 g)
- 1/2 tsp salt
- 3 1/2 tbsp coconut or vegetable oil (about 35 g)
- 2/3 cup milk of choice (about 160 g)
- 1/2 tsp pure vanilla extract (about 2 g)
- Optional: 1/2 cup chopped walnuts or 1/2 cup shredded coconut
- 1/2 cup additional milk of choice (about 120 g)
Instructions
Preheat the oven to 375°F (190°C) and lightly grease an 8-inch square baking pan. In a bowl, combine the diced pineapple or mango with the rolled oats, then press this mixture into an even layer across the bottom of the prepared pan.
In a separate mixing bowl, stir together the remaining ingredients except for the final 1/2 cup of milk: sucanat/brown sugar, stevia (if using), flaxmeal or chia, salt, oil, milk, vanilla, and any optional add-ins such as walnuts or shredded coconut. Spread this oat mixture evenly over the fruit layer.
Pour the remaining 1/2 cup of milk evenly across the top. Bake for about 35 minutes, until set and lightly golden. Let the pan sit for 5 minutes before slicing. Cut into 4–6 portions or use a large cookie cutter for single servings.
Variation—Piña Colada Oatmeal: Add 1/2 cup shredded coconut to the oat mixture and use canned coconut milk as your milk of choice for a richer, tropical flavor.
*View baked oatmeal nutrition facts for detailed calorie and nutrient information.*
Do you prefer larger multi-serving recipes or single-serving portions?
I plan to continue sharing a mix of both, but reader feedback helps guide which formats I develop more often—so vote or comment if you have a preference.
Link of the day: Healthy Chocolate Chip Cookies