Pineapple Coconut Oatmeal Singles (Printer-Friendly Version)
Tropical baked oatmeal singles with pineapple, coconut, and creamy yogurt for a quick nourishing start.
# Ingredients Needed:
→ Dry Ingredients
01 -
2 cups old fashioned oats
02 -
¼ cup packed brown sugar
03 -
2 tablespoons unsweetened shredded coconut
04 -
1 ½ teaspoons baking powder
05 -
¼ teaspoon salt
→ Wet Ingredients
06 -
1 large egg
07 -
1 egg white
08 -
⅔ cup skim milk
09 -
1 (5.3 oz) container Dannon Light & Fit Greek Toasted Coconut Vanilla yogurt
10 -
⅔ cup chopped pineapple chunks, drained if canned
# Step-by-Step Directions:
01 -
Preheat the oven to 350°F and lightly spray a 12-cup standard muffin tin with cooking spray.
02 -
In a medium bowl, mix together oats, brown sugar, shredded coconut, baking powder, and salt until evenly combined.
03 -
In a separate large bowl, whisk egg, egg white, skim milk, and Greek yogurt until smooth and homogeneous.
04 -
Fold the dry ingredients into the wet mixture until just combined, then gently incorporate the pineapple chunks.
05 -
Spoon the batter evenly into the prepared muffin tin cups and bake for 20 to 24 minutes, or until tops are lightly browned and a toothpick inserted in the center comes out clean.
# Helpful Hints:
01 -
For a tropical variation, substitute Greek yogurt with ¾ cup mashed ripe banana.
02 -
Using unsweetened shredded coconut adds a more natural coconut flavor without extra sweetness.