Vegan Tropical Oatmeal Bake (Printer View)

A warm blend of oats, pineapple, and coconut for a vibrant and hearty tropical breakfast.

# What you'll need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1/2 cup unsweetened shredded coconut
03 - 1/2 cup chopped walnuts or pecans (optional)
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon sea salt

→ Wet Ingredients

07 - 2 cups unsweetened coconut milk or plant-based milk
08 - 1/4 cup pure maple syrup
09 - 2 tablespoons melted coconut oil or neutral oil
10 - 2 teaspoons pure vanilla extract

→ Fruit

11 - 1 1/2 cups diced fresh pineapple or canned drained
12 - 1 ripe banana, sliced
13 - 1/3 cup dried mango, chopped (optional)

→ Topping

14 - 1/4 cup unsweetened coconut flakes
15 - 1 to 2 tablespoons raw sugar or coconut sugar (optional)

# Method:

01 - Preheat oven to 350°F and lightly grease a 9-inch square baking dish.
02 - In a large bowl, whisk together oats, shredded coconut, nuts if using, baking powder, cinnamon, and salt until evenly distributed.
03 - In a separate bowl, whisk together coconut milk, maple syrup, melted coconut oil, and vanilla extract until well combined.
04 - Pour wet ingredients into dry ingredients and stir gently until just combined, avoiding overmixing.
05 - Fold in diced pineapple, sliced banana, and dried mango if using, distributing evenly throughout mixture.
06 - Pour mixture into prepared baking dish and spread evenly with a spatula.
07 - Sprinkle coconut flakes and raw sugar across the top if desired.
08 - Bake for 35 to 40 minutes until golden brown and set throughout.
09 - Allow to cool for 10 minutes before serving. Enjoy warm or at room temperature.

# Expert Advice:

01 -
  • It's warm enough to hug you on chilly mornings but tropical enough to make you smile thinking about sunshine.
  • You can prep it in barely ten minutes, then let the oven do all the work while you catch up on life.
  • Leftovers taste even better the next day when those flavors have settled in and gotten to know each other.
02 -
  • Don't use quick oats or instant oats—they'll turn to mush and you'll end up with pudding instead of a proper bake.
  • Fresh pineapple is wonderful, but if you use canned, drain it really well or your bake will be too wet and won't set properly.
03 -
  • If your kitchen runs cold or your oven bakes unevenly, tent the bake loosely with foil halfway through so the top doesn't brown too fast while the center catches up.
  • Using full-fat coconut milk instead of light makes a noticeably richer, more cohesive bake that holds together better when you cut into it.
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