Vegan Tropical Oatmeal Bake (Print Version)

Hearty vegan tropical oatmeal combining pineapple and coconut for a vibrant morning dish.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1/2 cup unsweetened shredded coconut
03 - 1/2 cup chopped walnuts or pecans, optional
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon sea salt

→ Wet Ingredients

07 - 2 cups unsweetened coconut milk or plant-based milk
08 - 1/4 cup pure maple syrup
09 - 2 tablespoons melted coconut oil or neutral oil
10 - 2 teaspoons pure vanilla extract

→ Fruit

11 - 1 1/2 cups diced fresh pineapple or canned pineapple, drained
12 - 1 ripe banana, sliced
13 - 1/3 cup dried mango, chopped, optional

→ Topping

14 - 1/4 cup unsweetened coconut flakes
15 - 1 to 2 tablespoons raw sugar or coconut sugar, optional

# How-To Steps:

01 - Preheat oven to 350°F and lightly grease a 9-inch square baking dish with coconut oil or cooking spray.
02 - In a large mixing bowl, combine oats, shredded coconut, nuts if using, baking powder, cinnamon, and sea salt. Mix thoroughly to distribute leavening agent evenly.
03 - In a separate bowl, whisk together coconut milk, maple syrup, melted coconut oil, and vanilla extract until fully incorporated.
04 - Pour wet ingredient mixture into dry ingredients and stir until just combined, taking care not to overmix.
05 - Gently fold diced pineapple, banana slices, and dried mango if using into the batter until evenly distributed.
06 - Pour the batter into the prepared baking dish and spread evenly with a spatula or the back of a spoon.
07 - Sprinkle coconut flakes and raw sugar if using across the surface of the batter.
08 - Bake for 35 to 40 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
09 - Remove from oven and allow to cool for 10 minutes before serving. Enjoy warm or at room temperature.

# Expert Tips:

01 -
  • It actually tastes like dessert but won't make you feel guilty about eating it for breakfast.
  • You can make a whole batch on Sunday and have warm, comforting mornings handled for days.
  • The coconut and pineapple combo feels fancy enough to serve guests, yet it's effortlessly vegan.
02 -
  • If your pineapple is very juicy, drain it well or the bake will have wet spots and won't set properly in the center.
  • Don't skip the cooling time, even if you're impatient, because it helps the oats bind properly and makes cutting cleaner squares possible.
03 -
  • Toast your walnuts lightly in a dry pan before chopping them, and the nuttiness deepens in a way that elevates the entire bake.
  • Make this the night before and let it sit covered at room temperature, then bake it straight from the counter for an even more cohesive texture.
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