Vegan Tropical Oatmeal Bake (Print View)

A hearty tropical oatmeal bake with pineapple, coconut, and warm spices for a vibrant breakfast.

# Ingredient List:

→ 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 alternative
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 and drained
12 - 1 ripe banana, sliced
13 - 1/3 cup chopped dried mango, optional

→ Topping

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

# Directions:

01 - Preheat oven to 350°F and lightly grease a 9-inch square baking dish with coconut oil or cooking spray.
02 - In a large mixing bowl, combine oats, shredded coconut, nuts if using, baking powder, cinnamon, and sea salt. Mix thoroughly.
03 - In a separate bowl, whisk together coconut milk, maple syrup, melted coconut oil, and vanilla extract until fully incorporated.
04 - Pour wet ingredients into dry ingredients and stir until just combined without overmixing.
05 - Gently fold diced pineapple, sliced banana, and dried mango if using into the batter.
06 - Pour mixture into prepared baking dish and spread evenly across the surface.
07 - Sprinkle coconut flakes and raw sugar if desired over the top of the mixture.
08 - Bake for 35 to 40 minutes until golden brown and the center is set when tested with a toothpick.
09 - Allow to cool for 10 minutes before serving. Serve warm or at room temperature with vegan yogurt or coconut cream if desired.

# Expert Tips:

01 -
  • It's naturally vegan and dairy-free, which means everyone at your table gets to feel included and nourished.
  • The prep work takes barely ten minutes, then the oven does all the heavy lifting while you sip your coffee.
  • Leftovers taste just as good reheated, making it perfect for grab-and-go mornings throughout the week.
  • The tropical flavors are bold enough to feel indulgent, yet it's wholesome enough to eat guilt-free.
02 -
  • If your pineapple releases too much juice, it can make the bake soggy; drain canned pineapple very thoroughly and pat fresh pineapple with paper towels before folding it in.
  • Don't skip the 10-minute rest after baking—it's the difference between a beautiful plated slice and a crumbly mess.
  • The bake will continue to firm up as it cools, so even if it jiggles slightly in the center when you pull it from the oven, it's doing exactly what it should.
03 -
  • If you find your bake baking too quickly on top but the center is still soft, drape a sheet of aluminum foil loosely over it for the last 10 minutes.
  • For maximum coconut flavor, toast your shredded coconut in a dry skillet for a minute or two before adding it to the dry ingredients—it wakes up the flavor beautifully.
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