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These Pineapple Coconut Baked Oatmeal Singles bring a tropical breeze to your breakfast table with a dense, hearty texture that feels like a muffin but made with oats instead of flour. They are perfect for prepping ahead and grabbing on busy mornings, combining sweet pineapple, silky coconut, and yogurt for a flavor that whisks you away to an island getaway. Each single is low in calories yet satisfying enough to start the day right.
I remember making these during a hectic morning and being amazed at how quickly they whipped together. Now they are my go to when I want a splash of sunshine to brighten the start of the day.
Ingredients
- Two cups of old fashioned oats: provide hearty texture and fiber choose whole oats for the best chew and nutrition
- Quarter cup packed brown sugar: adds natural sweetness and a subtle molasses flavor
- Two tablespoons unsweetened shredded coconut: brings a rich tropical aroma opt for unsweetened to balance sweetness
- One and a half teaspoons baking powder: helps the singles rise and stay tender
- Quarter teaspoon salt: enhances all the other flavors without overpowering
- One large egg and one egg white: bind ingredients and add protein for structure
- Two thirds cup skim milk: keeps the oatmeal moist without extra fat
- One 5.3ounce container of Dannon Light & Fit Greek Toasted Coconut Vanilla yogurt: boosts creaminess and coconut flavor substitute plain vanilla or coconut flavored yogurt if needed
- Two thirds cup chopped pineapple chunks drained canned or fresh: adds juicy sweetness and tropical freshness
Instructions
- Preheat the oven:
- Set your oven to 350 degrees Fahrenheit. Lightly mist a 12count standard muffin tin with cooking spray to prevent sticking and set it aside.
- Combine dry ingredients:
- In a medium mixing bowl, stir together the oats, brown sugar, shredded coconut, baking powder, and salt until evenly mixed. This ensures the leavening and seasonings are spread throughout the batter.
- Mix wet ingredients:
- In a separate large bowl, whisk the egg white, whole egg, skim milk, and yogurt until smooth and homogenous. This creates a creamy base that binds the oats and adds moisture.
- Combine wet and dry:
- Add the dry mixture into the bowl with the wet ingredients. Stir until fully combined but do not overmix. Gently fold in the chopped pineapple chunks to distribute fruit evenly through the batter.
- Fill muffin tin:
- Divide the batter evenly among the prepared muffin wells. Each cup should be about three quarters full to allow room for rising.
- Bake:
- Place the muffin tin in the preheated oven and bake for 20 to 24 minutes. Look for a light golden brown exterior and test doneness by inserting a toothpick in the center it should come out clean or with just a few moist crumbs.
My favorite ingredient is the toasted coconut yogurt; it lends a subtle but unforgettable warmth that makes these oatmeal singles stand out. I remember the first time I made this recipe for a small family brunch – the kids kept asking for more, and everyone agreed it was a bright change from plain oatmeal. The pineapple also keeps each bite refreshing and naturally sweet.
Storage Tips
Store the baked oatmeal singles in an airtight container at room temperature for up to two days. For longer storage, place them in the fridge where they will keep fresh for about a week. Freezing is excellent for making batches ahead just thaw and warm before eating.
Ingredient Substitutions
If you cannot find toasted coconut yogurt, plain vanilla yogurt or coconut flavored yogurt works well too. For a dairy free alternative, substitute the yogurt and milk with coconut milk yogurt and your favorite plant milk. Instead of brown sugar, coconut sugar or maple syrup could add natural sweetness with a twist.
Serving Suggestions
Enjoy these singles warm with a drizzle of honey or maple syrup. They also pair beautifully with a spoonful of nut butter or fresh fruit on the side. For a more indulgent treat, a dollop of whipped coconut cream adds richness without overwhelming the tropical flavors.
These singles make breakfast feel like a mini vacation while staying simple to prep. They freeze well for grab and go mornings.
FAQs About This Recipe
- → Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works wonderfully and adds a vibrant, natural sweetness to the oatmeal singles.
- → What type of oats is best for these singles?
Old fashioned rolled oats provide the ideal texture and absorb moisture well in this baked oat dish.
- → Is shredded coconut necessary?
Unsweetened shredded coconut adds a subtle texture and enhances the coconut flavor, but can be omitted or adjusted to taste.
- → Can I substitute the coconut yogurt?
Yes, plain or vanilla yogurt can be used, or you can replace it with mashed banana for an extra tropical note.
- → How long do these oatmeal singles keep?
Stored in an airtight container, they stay fresh for up to 4-5 days when refrigerated and can be reheated easily.
- → Are these items suitable for meal prep?
Absolutely, these singles are great for preparing ahead and grabbing quickly for breakfast or snacks throughout the week.