Pin There's something about waking up to the smell of coconut and caramelizing pineapple that makes even the slowest morning feel like a small vacation. I stumbled upon this recipe during a particularly dreary winter when my kitchen needed some warmth and color, and what started as an experiment with leftover coconut milk became something I find myself craving at least twice a month. The beauty of this bake is that it comes together in minutes, then the oven does all the heavy lifting while you get your coffee ready. It's the kind of dish that feels indulgent but actually nourishes you from the inside out.
I made this for a friend who'd just moved to the city and was missing her grandmother's tropical fruit salads from home. Watching her face light up when she tasted that first forkful—the way the warm oats melded with the bright pineapple—reminded me that food is really just a conversation between people. She's now made it three times and keeps sending me photos of her variations.
Ingredients
- Old-fashioned rolled oats (2 cups): These hold their texture beautifully when baked and create that satisfying, slightly chewy crumb that makes this feel hearty rather than mushy.
- Unsweetened coconut milk (2 cups): The richness here is essential—it keeps the bake moist and creamy without any dairy, and I've learned that the full-fat version makes a noticeable difference in flavor.
- Unsweetened shredded coconut (1/2 cup): This deepens the tropical flavor and adds texture, but watch it during baking so it toasts rather than burns.
- Pure maple syrup (1/4 cup): The slight earthiness balances the tropical sweetness and keeps everything feeling sophisticated, not overly candy-like.
- Melted coconut oil (2 tbsp): This binds everything together while adding that subtle coconut undertone that ties the whole dish together.
- Fresh pineapple (1 1/2 cups, diced): If you use canned, drain it really well or you'll end up with a soggy bake—fresh is worth the small extra effort.
- Pure vanilla extract (2 tsp): Don't skip this or use imitation; it rounds out all the bright flavors and adds unexpected depth.
- Banana and walnuts (optional): The banana adds natural sweetness and moisture, while nuts contribute a pleasant textural contrast that I rarely skip anymore.
- Ground cinnamon (1/2 tsp): Just enough to whisper warmth without overpowering the tropical notes.
- Baking powder and sea salt: These are the quiet helpers that lift the texture and make every flavor pop just a bit brighter.
Instructions
- Heat your oven and prepare:
- Get your oven to 350°F and lightly grease your 9-inch square baking dish with a little coconut oil—this prevents sticking without adding unnecessary fat. I like to use parchment paper on the bottom for extra insurance and easier serving later.
- Combine the dry ingredients:
- In a large bowl, mix the oats, shredded coconut, walnuts if you're using them, baking powder, cinnamon, and salt until evenly distributed. There's something meditative about this step—you can really feel the different textures coming together.
- Whisk the wet ingredients:
- In another bowl, whisk together the coconut milk, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined. Make sure there are no pools of oil floating on top, as that indicates uneven mixing.
- Bring it all together:
- Pour the wet mixture into the dry ingredients and stir gently until just combined—this is not the time to overmix, or your bake will become dense and tough. You want to see the dry ingredients just barely incorporated with streaks of wet still visible.
- Fold in the fruit:
- Gently fold in the diced pineapple, sliced banana, and dried mango if you're using it, being careful not to crush the banana slices or break up the pineapple too much. This creates little pockets of fruit throughout that burst with flavor as you eat.
- Transfer and top:
- Pour the entire mixture into your prepared baking dish and spread it into an even layer using a spatula or the back of a spoon. Sprinkle the top with coconut flakes and a light dusting of raw sugar for a subtle sweetness and golden finish.
- Bake until golden:
- Bake for 35 to 40 minutes—the top should be golden brown and a toothpick inserted into the center should come out mostly clean with just a few moist crumbs. Every oven bakes differently, so start checking around the 30-minute mark.
- Cool before serving:
- Let the bake rest for at least 10 minutes before cutting; this allows it to set up just enough to slice neatly without falling apart. The residual heat will continue gently cooking the center while you wait.
Pin There was a morning when my partner woke up to find a still-warm piece of this waiting on the counter with a cup of tea, and they sat by the window without saying much for the first time in weeks. That's when I realized this recipe had become something more than breakfast—it was a small gesture of care made edible.
Tropical Variations That Actually Work
Once you've made this version a few times, you'll start seeing endless possibilities in your fruit bowl. I've swapped the pineapple for fresh mango and increased the dried mango to 1/2 cup for a deeper flavor, and I've also done a papaya and passion fruit version that felt more sophisticated than it had any right to be. The key is keeping the total fruit amount around the same so your liquid ratios stay balanced.
Storage and Reheating
This bake keeps beautifully in the refrigerator for up to 4 days, making it perfect for meal prep if you enjoy having breakfast sorted before the week even starts. I reheat mine in a 300°F oven for about 8 minutes just until warmed through, which revives the texture better than the microwave, though honestly either works.
Making It Your Own
The wonderful thing about this recipe is how forgiving and adaptable it is—I've used almond milk when coconut milk wasn't on hand, substituted pecans for walnuts without any regret, and even added a tablespoon of chia seeds for extra nutrition. The proportions are flexible enough that small swaps won't derail you, though I do recommend keeping the oat-to-liquid ratio fairly consistent.
- Toast your walnuts or pecans lightly before adding them for a deeper, richer flavor that makes a surprising difference.
- If you prefer less sweetness, reduce the maple syrup to 3 tablespoons and let the fruit's natural sugars shine through instead.
- A drizzle of coconut cream or a dollop of vegan yogurt on top transforms individual servings into something that feels restaurant-quality.
Pin This bake has become my answer to those mornings when you want something that feels indulgent but won't weigh you down, something that tastes like a little escape without requiring any fancy equipment or complicated technique. It's one of those recipes that quietly becomes a favorite by simply showing up delicious and dependable every single time.
Recipe Q&A
- → What kind of oats work best?
Old-fashioned rolled oats provide the ideal texture and hold the bake together without becoming mushy.
- → Can I use other tropical fruits?
Yes, mango or papaya make excellent alternatives to pineapple for a slightly different tropical twist.
- → How do I make it nut-free?
Simply omit the walnuts or pecans and proceed with the rest of the ingredients as usual.
- → What milk alternatives work well?
Unsweetened coconut milk is ideal, but other plant-based milks like almond or oat milk work fine too.
- → How should leftovers be stored?
Keep leftovers refrigerated in an airtight container for up to 4 days. Warm gently before serving.