Pineapple Coconut Baked Oatmeal (Printer-Friendly)
A tropical blend of pineapple, coconut, and oats baked into a delicious, grab-and-go breakfast treat.
# What You'll Need:
→ Dry Ingredients
01 -
2 cups old fashioned oats
02 -
¼ cup packed brown sugar
03 -
2 tablespoons unsweetened shredded coconut
04 -
1½ 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
# Steps to Follow:
01 -
Preheat oven to 350°F. Lightly spray a 12-cup standard muffin tin with cooking spray and set aside.
02 -
In a medium bowl, stir together oats, brown sugar, shredded coconut, baking powder, and salt until well mixed.
03 -
In a large bowl, whisk together egg, egg white, skim milk, and coconut vanilla yogurt until smooth.
04 -
Add dry ingredient mixture to wet ingredients and stir until just combined. Fold in chopped pineapple chunks.
05 -
Divide batter evenly into prepared muffin cups. Bake for 20 to 24 minutes or until lightly golden and a toothpick inserted in the center comes out clean.
# Extra Suggestions:
01 -
Use unsweetened shredded coconut and canned pineapple packed in juice (drained), or fresh pineapple for best flavor.