Pineapple Coconut Oatmeal Singles (Printer-Friendly)
Tropical baked oatmeal singles with pineapple, shredded coconut, and creamy yogurt for a healthy start.
# What You’ll Need:
→ Dry Ingredients
01 -
2 cups old fashioned oats
02 -
¼ cup packed brown sugar
03 -
2 tablespoons unsweetened shredded coconut
04 -
1½ teaspoons baking powder
05 -
¼ teaspoon salt
→ Wet Ingredients
06 -
1 large egg
07 -
1 egg white
08 -
⅔ cup skim milk
09 -
1 (5.3 oz) container Dannon Light & Fit Greek Toasted Coconut Vanilla yogurt
10 -
⅔ cup chopped pineapple chunks, canned in juice drained or fresh
# Steps to Make This:
01 -
Preheat oven to 350°F and lightly spray a 12-cup standard muffin tin with cooking spray.
02 -
In a medium bowl, mix oats, brown sugar, shredded coconut, baking powder, and salt until evenly combined.
03 -
In a large bowl, whisk together egg, egg white, skim milk, and yogurt until smooth.
04 -
Add dry ingredients to the wet mixture and stir until just combined. Fold in the chopped pineapple.
05 -
Spoon the batter evenly into the prepared muffin cups.
06 -
Bake for 20-24 minutes until lightly browned and a toothpick inserted in the center comes out clean.
# Additional Notes:
01 -
Use unsweetened shredded coconut for a balanced flavor. Substituting mashed ripe banana (¾ cup) for yogurt adds tropical sweetness.