If a pina colada were breakfast, it would be this one. This tropical fruit baked oatmeal is bursting with flavor; from almond extract and ginger in the oat base, to the sinfully sweet tropical fruit and coconut toppings. This baked oatmeal is topped with mango, pineapple, and shredded coconut for a combination of flavors that transports you straight to the beach. Add this tropical fruit baked oatmeal to your meal plan for the most delicious breakfast, snack, or dessert!
What does baked oatmeal taste like?
My best description of baked oatmeal is that it’s like a dense, moist cake. It is my solution to batch-prepping oatmeal. In other words, let’s skip the instant oatmeal packs, and let’s not worry about having to stir and cook oats on the stove top. Just combine your oats together with your liquid and flavors, and bake them all together.
If you think you don’t like oatmeal, I still recommend you trying baked oats. It’s not your typical, clumpy oatmeal (if that’s the part you aren’t crazy about). It’s easily cut like a cake, and can be eaten alone as a snack, or paired with yogurt and fruit for a filling breakfast.
Since my baked oatmeal doesn’t contain any eggs, it’s really quite easy to prepare and bake. You can bake it for as long as you’d like, to get whatever texture you are aiming for. You don’t have to worry about under or over-cooking anything. And since this recipe doesn’t contain eggs or dairy, it’s completely vegan and dairy free. It can also be gluten-free, if you use certified gluten-free oats.
What you’ll need to make tropical fruit baked oatmeal
Here’s the ingredient list for this recipe:
- unsweetened (or no sugar added) applesauce
- almond extract
- cane sugar
- baking powder
- ground ginger
- kosher salt
- unsweetened almond milk (or cashew milk, skim milk, milk of choice)
- old fashioned oats
- I used frozen mango chunks, which I defrosted.
- I used canned pineapple chunks, which I drained.
- sweetened or unsweetened coconut flakes
Frequently asked questions, re: substitutions
What if I don’t want to use bananas?
If you don’ like the taste of bananas (or you are allergic to bananas) you can use substitutes here. If you don’t want to use bananas because you do not enjoy the flavor, I suggest still using them here. You do not taste the banana at all; they serve as a sweetening agent for the dish only.
If you are allergic to bananas or are unable to eat them, you can add more applesauce in place. To replace two medium-sized bananas, I recommend using an extra 1 cup of applesauce in this recipe.
I do not recommend using canned pumpkin. It is not sweet enough to replace the sweetness the banana offers here.
Can I use sugar replacements in this recipe?
You can make any other substitutions in this recipe. I have not tried them myself, so I can not attest to the flavor result or my recommendations for the amount to use. As always, I do recommend using the real thing here, unless you can’t for medical reasons.
I enjoy the flavor of the real sugar and other ingredients, and I feel it truly makes a difference in the overall taste of this recipe. The calories and points are still reasonable while using real sugar, so I feel it’s a win-win for everyone here.
How to make tropical fruit baked oatmeal
Just like all of my other baked oatmeal recipes, start off by preheating the oven to 375F.
Add the pineapple and mango to a small saucepan over medium high heat. NOTE: if your mango is frozen, be sure to defrost it. If you are using canned pineapple, make sure to drain it from the liquid. Cook the fruit over medium high heat for 5 minutes, then add the corn starch and stir to combine. Cook for another 5 minutes. The fruit should be cooked down (the mangoes will break down, but the pineapple will stay whole). The mixture should not be watery.
In a mixing bowl, mash the bananas until smooth; then add the applesauce, almond extract, sugar, ginger, and salt. Pour in the milk, and then fold the oats in.
Spray your baking dish (I use this one) with cooking spray, and then pour the oat mixture in.
Next, add the cooked fruit to the top of the oats, and then sprinkle with the coconut. Bake for 35 minutes.
How to serve and store baked oatmeal
This recipe makes four generous servings (but can be divided into more, if you prefer). To store this, I keep it in the baking dish, covered in the fridge. It will stay good for about a week in the fridge (if it doesn’t get devoured before then!)
To serve this baked oatmeal, I reheat it quickly in the microwave for about a minute, and then I serve it alongside a scoop of plain non-fat Greek yogurt. This is the perfect, filling combination of flavors for breakfast or for a sweet treat.
Tropical Fruit Baked Oatmeal
- baking dish, casserole dish, pie plate
- mixing bowl
- 2 bananas overripe
- 1/4 cup unsweetened applesauce
- 2 tbsp cane sugar
- 1 tsp almond extract
- 1/2 tsp baking powder
- 1/4 tsp ground ginger
- 1/4 tsp kosher salt
- 1 cup almond milk unsweetened, or cashew milk or skim
- 1.5 cups old fashioned oats
- 2 cups pineapple chunks, if using canned be sure to drain liquid
- 2 cups mango chunks, if using frozen make sure to defrost
- 1 tsp corn starch
- 3/4 oz sweetened coconut flakes
- Preheat the oven to 375F.
- Add the mango and pineapple chunks to a small saucepan.
- Cook over medium high heat for 5 minutes.
- Add the corn starch, and mix to combine with the fruit and its juices.
- Continue cooking for another 5 minutes or until the mango is broken down and the mixture is thick. The pineapple will stay in tact.
- Spray a small baking dish or casserole with cooking spray. I used an 8.5" x 11" 2.5qt casserole dish for this.
- Add the bananas to the bottom of a mixing bowl, and mash them with a fork.
- Add the applesauce, sugar, baking powder, salt, extract, and ground ginger and stir to combine.
- Add the milk. Whisk together.
- Add the oats. Fold in.
- Pour the mixture evenly into the baking dish.
- Add the fruit mixture to the top, and sprinkle with the coconut.
- Bake at 375 for 35 minutes.
- 6 points (blue and green plans)
- 3 points (purple plan)
You might also enjoy these fruity baked oatmeal recipes: