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!
Keyword banana, Oatmeal
Prep Time 10minutes
Cook Time 45minutes
baking dish, casserole dish, pie plate
1cupalmond milkunsweetened, or cashew milk or skim
1.5cupsold fashioned oats
2cupspineapplechunks, if using canned be sure to drain liquid
2cupsmangochunks, if using frozen make sure to defrost
3/4ozsweetened 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)
If you use sugar replacements, the points and calories would change. I have not tested this recipe with anything besides real sugar. I recommend giving the recipe a try as is, before using any substitutions. It's delicious, and can be worked into your day using the real deal!