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These Pineapple Coconut Baked Oatmeal Singles bring a sunny tropical vibe to your breakfast table. They combine the heartiness of oats with sweet pineapple and creamy coconut flavors for a healthy treat you can quickly grab any morning. Perfect for batch baking so you have a wholesome breakfast ready all week long.
I first made these during a busy weekend when I wanted something healthy but easy to grab. Now my husband and I reach for them even on our busiest mornings.
Ingredients
- Old fashioned oats: Two cups provide a hearty base full of fiber and texture. Choose rolled oats, not instant, for the best bake.
- Brown sugar: Quarter cup packed adds just enough natural sweetness to complement the pineapple. You can swap for coconut sugar to deepen the flavor.
- Unsweetened shredded coconut: Two tablespoons bring authentic tropical richness without added sugar. Look for fresh coconut in the baking aisle.
- Baking powder: One and a half teaspoons helps the oatmeal singles rise with a light crumb so they feel almost muffin like.
- Salt: A quarter teaspoon balances sweetness and enhances all the flavors. Use fine salt to mix evenly.
- Eggs: One large egg plus one egg white bind the ingredients while adding protein and moisture.
- Skim milk: Two thirds cup keeps the bake light but creamy. Any milk or dairy free alternative like almond or oat milk will work here.
- Dannon Light & Fit Toasted Coconut Vanilla yogurt: One container about 5.3 ounces adds a soft texture and extra coconut flavor. You could substitute plain yogurt or mashed ripe banana for a tropical twist.
- Pineapple chunks: Two thirds cup chopped, fresh or canned in juice and drained, deliver bursts of juicy sweetness and tropical character.
Instructions
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit and lightly mist a 12-count standard muffin tin with cooking spray to prevent sticking.
- Mix Dry Ingredients:
- In a medium bowl, stir together oats, brown sugar, shredded coconut, baking powder, and salt until evenly combined. This ensures every bite gets a consistent flavor and texture.
- Combine Wet Ingredients:
- In a large bowl, whisk the egg white, whole egg, skim milk, and coconut vanilla yogurt thoroughly until the mixture is smooth and creamy with no lumps.
- Bring It All Together:
- Pour the dry oats mixture into the wet ingredients. Stir gently but thoroughly until the oats are fully moistened. Fold in the pineapple chunks to distribute the fruit evenly throughout the batter.
- Fill Muffin Tin:
- Divide the oatmeal batter evenly into the prepared muffin tins. Each cup should be about three quarters full to allow for rising while baking.
- Bake:
- Place the muffin tin into the preheated oven. Bake for 20 to 24 minutes or until the tops are lightly browned and a toothpick inserted into the center comes out clean without wet batter.
- Cool and Enjoy:
- Let the oatmeal singles cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely or enjoy warm for a soft, comforting breakfast.
The toasted coconut vanilla yogurt is my favorite ingredient because it brings a creamy texture and subtle coconut flavor that lifts the whole recipe. This combination always reminds me of summer mornings on vacation with my family, eating breakfast on the porch with a gentle breeze.
Storage Tips
Store the baked oatmeal singles in an airtight container in the refrigerator for up to five days. For longer storage, freeze individual singles wrapped tightly in plastic wrap or a freezer-safe bag and thaw overnight in the fridge or warm in the microwave for 30 seconds before eating.
Ingredient Substitutions
If you can’t find toasted coconut yogurt, plain vanilla yogurt works fine or try swapping for mashed ripe banana for extra sweetness and moisture. Use almond milk or any milk alternative in place of skim milk with no noticeable difference in texture. You can swap brown sugar with coconut sugar or maple syrup but expect a slightly different flavor depth.
Serving Suggestions
Pair the oatmeal singles with fresh tropical fruit like mango or kiwi for a colorful, refreshing breakfast plate. Drizzle with a little honey or maple syrup for extra sweetness if desired, or add a dollop of coconut whipped cream or a spoonful of nut butter for richness.
These singles make mornings easier and taste like sunshine. Bake a batch to keep on hand for quick, satisfying breakfasts.
Common Questions About Recipes
- → Can fresh pineapple be used instead of canned?
Yes, fresh pineapple works wonderfully and adds a bright, juicy flavor to the oatmeal singles.
- → What type of oats is best for this dish?
Old fashioned rolled oats are recommended as they provide the best texture and structure.
- → Is shredded coconut supposed to be sweetened or unsweetened?
Unsweetened shredded coconut is preferred to balance the natural sweetness from pineapple and brown sugar.
- → Can yogurt be substituted or omitted?
Greek yogurt adds creaminess and moisture, but mashed banana can be used as an alternative for a tropical twist.
- → How should these oatmeal singles be stored?
Store them in an airtight container in the refrigerator for up to a week for grab-and-go convenience.
- → Are there any recommended sweetener substitutions?
Zero-calorie sweeteners with a 1:1 ratio to brown sugar can be used, but sweetness levels may vary slightly.