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Healthy plant-based recipes full of good stuff whilst being free from refined sugars and wheat. The food blog is a space to kickstart your inner creativity!

Tropical pineapple and coconut baked oatmeal


It’s like a holiday in a bowl....tropical paradise by the spoonful!



I love my baked oatmeal and I have been experimenting with different flavour combinations recently. This is one of my favourites and it definitely has the’ dessert factor’, in much the same way as this apple and blueberry pie did.

Use large flakes or coconut curls instead of desiccated coconut for the best appearance and texture. The pineapple is so sweet you barely need any additional sweetener but I added a touch of coconut sugar for good measure... just follow your taste buds. For extra indulgence use coconut milk as your ‘milk’ of choice. 

This is definitely one of those ‘mix it up and throw it in the oven’ bakes...healthy, foolproof’ and it simply tastes divine. I ate this as breakfast (with the help of my mum)...but it's totally desert worthy and once against ridiculously healthy in the desert stakes! No excuses...just make it now!

If it’s not hot and sunny where you are quite yet....this will transport you back to your holiday’s with one simple bite!

Do you want more bresert recipes?...sure, no problem...here they are!



Recipe: Tropical pineapple and coconut baked oatmeal

Serves 2

Ingredients:

½ cup oats
1 tbs ground flax
Pinch salt
1 tsp coconut sugar (or other sweetener of choice- optional)
2/3 cup fresh pineapple chunks (or 1 tin)
¼ cup chunky coconut flakes/curls
¾ cup non dairy milk of choice (I used almond but coconut milk would be great!)
1 tsp vanilla extract (or rum flavouring)

Note: for a more ‘grown up’ dessert you could try add some rum for part of the milk content- I haven’t tried this!

Method:

Mix all ingredients together in a medium bowl, adding the pineapple and coconut last, sprinkle a few of the coconut flakes over the top surface.

Spoon evenly into a medium pie dish- approx 20cm diameter (the mixture should be approx 2cm deep)

Bake at 180C for approx 30 mins until the top is golden.




Oooh get a little cheeky...cheeky! :-)






For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.
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