Pineapple Coconut Baked Oatmeal

These Pineapple Coconut Baked Oatmeal Singles are perfect for starting your day with a tropical twist and a boost of wholesome energy. They are easy to make and come together quickly, making them ideal for busy mornings or meal prepping ahead. Each single portion is just the right size for a hearty breakfast or a snack that feels indulgent yet nourishing.

I first tried these oatmeal singles on a lazy weekend brunch and instantly loved how the creaminess of the coconut yogurt paired with the sweet pineapple chunks. Now I make them regularly when I want a little island vibe in my morning routine.

Ingredients

• Old fashioned oats: Two cups of uncooked old fashioned oats these provide the hearty base and great texture look for whole grain oats without additives for the best flavor
• Brown sugar: A quarter cup of packed brown sugar adds just the right amount of natural sweetness and complements the tropical notes
• Shredded coconut: Two tablespoons of unsweetened shredded coconut adds texture and enhances the coconut flavor choose unsweetened to avoid extra sugar
• Baking powder: One and a half teaspoons of baking powder this helps the oatmeal singles rise and become fluffy
• Salt: A quarter teaspoon of salt balances the sweetness and brings out the flavors
• Eggs: One large egg and one egg white these bind the mixture and add protein
• Skim milk: Two thirds cup of skim milk keeps it light but moist
• Greek yogurt: One 5.3 ounce container of Dannon Light & Fit Greek Toasted Coconut Vanilla yogurt this is key for creamy coconut flavor if unavailable try any coconut or vanilla flavored Greek yogurt
• Pineapple: Two thirds cup chopped pineapple chunks either fresh or canned in juice then drained gives bursts of juicy sweetness and a tropical punch

Instructions

Spoon Preparation:

Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 12count muffin tin with cooking spray so the oatmeal singles release easily after baking. Set this aside while you prepare the batter.

Mix Dry Ingredients:

In a medium bowl, combine the oats, brown sugar, shredded coconut, baking powder, and salt. Stir these together until evenly mixed. This step ensures your rising agents and seasoning are well distributed.

Whisk Wet Ingredients:

In a separate large bowl, beat together the egg white, whole egg, skim milk, and Greek yogurt until you get a smooth, uniform mixture. Using Greek yogurt adds creaminess and a subtle coconut taste.

Combine and Fold in Pineapple:

Add the dry ingredients to the wet mixture and stir just until all the oats are moistened and the mixture comes together. Then fold in the chopped pineapple chunks gently to keep their texture intact.

Fill Muffin Tin:

Evenly spoon the oatmeal batter into each well of your prepared muffin tin. Try to distribute it equally so each single bakes uniformly.

Bake:

Place the muffin tin in the preheated oven and bake for 20 to 24 minutes. The oatmeal singles are done when the tops are lightly browned and a toothpick inserted in the center comes out clean.

Cool and Serve:

Leave the singles in the tin for a few minutes after baking to set before transferring them to a wire rack to cool completely or enjoy warm.

One of my favorite parts of the recipe is the shredded coconut. It adds a toasty richness and a bit of chew that makes these singles feel like a treat. I remember making these for a small brunch with friends and everyone remarked on how fresh and tropical they tasted, perfect for bringing a little sunshine any time of year.

Storage Tips

Store cooled oatmeal singles in an airtight container in the refrigerator for up to five days. To reheat, microwave for about 30 seconds for a warm and soft treat. For longer storage, freeze singles in a sealed freezer bag or container for up to three months. When ready to eat, thaw overnight in the fridge or microwave straight from frozen with a little extra time.

Ingredient Substitutions

You can swap canned pineapple for fresh if you want a fresher, slightly juicier bite. Just make sure to drain canned pineapple well to avoid extra moisture. If you cannot find coconut flavored yogurt, plain vanilla Greek yogurt or even mashed banana make good alternatives, each adding their own twist to the flavor and texture. Brown sugar can be replaced with coconut sugar or maple syrup, keeping in mind the texture and sweetness levels might adjust slightly.

Serving Suggestions

These oatmeal singles are wonderful on their own or with a dollop of additional coconut yogurt or a drizzle of honey if you want extra sweetness. Pair them with fresh fruit or a handful of nuts for a balanced breakfast. They also work well as a midday snack with a cup of herbal tea or coffee.

Enjoy these warm or chilled for a portable taste of the tropics any time of day. They reheat and freeze well for effortless breakfasts.

Common Recipe Questions

→ Can fresh pineapple be used instead of canned?

Yes, fresh pineapple works perfectly and provides a juicy, vibrant flavor to the baked oats.

→ What type of oats is best for this dish?

Old fashioned rolled oats are recommended for a hearty texture and even baking results.

→ Is it possible to substitute the yogurt?

You can use plain or coconut-flavored yogurt, or substitute with mashed ripe banana for added tropical sweetness.

→ How should the baked oats be stored?

Store leftovers in an airtight container in the refrigerator for up to 5 days and reheat before serving.

→ Can a sugar substitute be used instead of brown sugar?

A zero-calorie sweetener with a 1:1 substitution ratio to brown sugar can be used, though sweetness levels may vary slightly.

→ What is the cooking time and temperature?

Bake at 350°F (175°C) for 20-24 minutes until the edges are golden and a toothpick comes out clean.