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This Healthy Pineapple Baked Oatmeal is a tropical breakfast treat! It’s easy to make and uses simple ingredients like rolled oats, nut milk, ginger, cinnamon, banana, and coconut chips. Recipe is vegan, gluten-free, and free of refined sugars.

overhead shot of white baking dish with pineapple, banana, and coconut baked oatmeal

This healthy pineapple baked oatmeal recipe is inspired by the most delicious pineapple crumble I had at a dinner party a while back. I was so blown away by how delicious the cooked pineapple tasted, I knew I had to make a healthy breakfast version!

Like other cooked fruit, baking the pineapple brings out so much of its natural sweetness. Paired with banana and coconut, this easy baked oatmeal brings delicious tropical flavours to your mornings.

This recipe is vegan, gluten-free, refined sugar-free, and nut-free, meaning it works for a variety of dietary needs. That said, feel free to add toppings as desired – I’ve included some of my favourites below.

I hope you enjoy this delicious, healthy oatmeal breakfast as much as I do!

overhead shot of wood cutting board with bowls of oats, milk, spices, pineapple, banana, and coconut

How To Make Baked Oatmeal

This baked oatmeal is a super easy to make – I promise! The hardest part is cutting the pineapple :).

Start by preheating your oven to 375F.

While the oven heats, peel and chop your pineapple into 1/2-inch chunks. Peel the bananas and cut them into 1/2-inch rounds.

In a large mixing bowl, stir your dry ingredients together:

Then, pour your wet ingredients into the mixing bowl:

Stir wet and dry ingredients together until well-combined.

Note – I used almond milk for this recipe, but you can use any milk or milk alternative that you’d like! Just be sure to use an unsweetened one, as the pineapple and banana provide a ton of natural sweetness.

Next, add the pineapple chunks and banana slices to the mixing bowl and gently fold them into the oat mixture.

If you’d like, you can reserve a few pieces of fruit to add to the top of the baked oatmeal. This doesn’t change the recipe – it just makes it a little more pretty!

large mixing bowl with oatmeal, pineapple chunks, and banana slices

Finally, pour the mixture evenly into a baking dish (I used a 9″x 6″ one) and sprinkle the top with coconut chips.

Place baking dish in oven for about 35 minutes. The oatmeal will be done once it starts to bubble and brown at the top.

Remove oatmeal from oven and allow to cool for a few minutes before serving.

overhead shot of white baking dish with uncooked pineapple, banana, and coconut oatmeal

Pineapple Oatmeal Topping Ideas

I recommend topping this baked oatmeal with a source of healthy fat and/or protein to balance out the carbohydrates in this meal. Doing so will help to keep you feeling fuller and satisfied for longer, while also elongating your blood sugar curve (a good thing!)

Some ideas for protein/fat sources? This oatmeal tastes delicious with:

  • a scoop of nut butter
  • a sprinkle of walnuts or hemp seeds
  • a scoop of plain Greek yogurt (or a vegan alternative)

I find that this baked oatmeal is naturally sweet enough from the pineapple and banana, but if you need a bit more sweetness you can add a drizzle of maple syrup or honey.

closeup shot of small white bowl with a serving of pineapple, coconut, banana baked oatmeal topped with yogurt and a spoon of almond butter

How To Store & Reheat Baked Oatmeal

While it tastes best straight from the oven, baked oatmeal can be an excellent addition to your weekly breakfast meal prep routine!

Baked oatmeal can be stored in an airtight container in the fridge for 4-6 days. If you’d like to further extend the shelf-life of baked oatmeal, it can be stored in the freezer for up to 6 months.

The easiest way to reheat baked oatmeal is in the microwave.

Note: you may find that the oats have absorbed more of the liquid over time, making them a bit dry. Simply add a splash of water or milk of choice and give it a stir before reheating!

close up shot of white baking dish with pineapple, banana, and coconut baked oatmeal

Pineapple Nutrition

Like other tropical fruits, pineapples are one of the best sources of vitamin C. One cup of pineapple chunks provides about 130% of your daily vitamin C needs!

In addition to vitamin C, pineapples are a good source of:

  • multiple B-vitamins
  • manganese
  • copper
  • potassium
  • magnesium
  • iron

Pineapples are also rich in both antioxidants and dietary fibre.

Rolled Oats Nutrition

Rolled oats are an excellent source of whole grains and dietary fibre. A standard half cup serving of rolled oats provides 4 grams of dietary fibre, helping to promote healthy digestion.

Rolled oats are also a source of a variety of micronutrients, such as:

  • vitamin E
  • manganese
  • phosphorus
  • magnesium
  • copper
  • iron
  • zinc
  • B-vitamins

While oats are naturally gluten-free, some brands may come into contact with gluten during their processing. If you must adhere to a gluten-free diet, be sure to select a brand of oats that are certified gluten-free.

If you want to learn more about the different types of oatmeal, it’s nutrition benefits, and my favourite brands of oatmeal to purchase, be sure to check out this post all about oatmeal!

overhead shot of small white bowl with a serving of pineapple, coconut, banana baked oatmeal topped with yogurt and a spoon of almond butter

More Oatmeal Breakfast Ideas

Did you give this Healthy Pineapple Baked Oatmeal a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Healthy Pineapple Baked Oatmeal

This Healthy Pineapple Baked Oatmeal is made with bananas and coconut for an easy, tropical breakfast! Recipe is vegan, gluten-free & refined sugar-free.
overhead shot of white baking dish with pineapple, banana, and coconut baked oatmeal
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Ingredients

Dry Ingredients:

Wet Ingredients:

  • 2 cups unsweetened almond milk (or other milk of choice))
  • 1/2 tsp vanilla extract

Fillings:

  • 3 cups pineapple, chopped into 1/2-inch pieces
  • 2 medium-sized bananas, peeled + cut into 1/2-inch rounds

Toppings (as desired):

  • 1/2 cup coconut chips
  • Nut butter, plain greek yogurt, walnuts, hemp seeds, etc.

Instructions

  • Preheat oven to 375F.
  • Peel and chop your pineapple into 1/2-inch chunks. Peel the bananas and cut them into 1/2-inch rounds.
  • In a large mixing bowl, stir your dry ingredients together (rolled oats, ground cinnamon, ground ginger, baking powder, and salt).
  • Pour your wet ingredients (unsweetened milk of choice, vanilla extract) into the mixing bowl. Stir wet and dry ingredients until well-combined.
  • Add the pineapple chunks and banana slices to the mixing bowl and gently fold them into the oat mixture. If you'd like, you can reserve a few pieces of fruit to add to the top of the baked oatmeal. This doesn't change the recipe – it just makes it a little more pretty!
  • Finally, pour the mixture evenly into a baking dish (I used a 9"x 6" one) and sprinkle the top with coconut chips. Place baking dish in oven for about 35 minutes. The oatmeal will be done once it starts to bubble and brown at the top.
  • Remove from oven and allow to cool for a few minutes before serving. Add toppings as desired + enjoy!

Notes

*Baked oatmeal can be stored in an airtight container in the fridge for 4-6 days. If you’d like to further extend the shelf-life of baked oatmeal, it can be stored in the freezer for up to 6 months.
*The easiest way to reheat baked oatmeal is in the microwave. You may find that the oats have absorbed more of the liquid over time, making them a bit dry. Simply add a splash of water or milk of choice and give it a stir before reheating!

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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