Vegan Tropical Oatmeal Bake (Print)

A warm, hearty blend of oats, pineapple, and coconut for a vibrant tropical start to your day.

# Ingredients:

→ 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 and drained
12 - 1 ripe banana, sliced
13 - 1/3 cup chopped dried mango, optional

→ Topping

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

# Instructions:

01 - Preheat oven to 350°F and lightly grease a 9-inch square baking dish.
02 - In a large bowl, combine oats, shredded coconut, nuts if using, baking powder, cinnamon, and salt.
03 - In a separate bowl, whisk together coconut milk, maple syrup, melted coconut oil, and vanilla extract until well combined.
04 - Add wet ingredients to dry ingredients and stir until just combined, being careful not to overmix.
05 - Gently fold in diced pineapple, sliced banana, and dried mango if using.
06 - Pour mixture into prepared baking dish and spread evenly across the bottom.
07 - Sprinkle coconut flakes and raw sugar if using across the top of the mixture.
08 - Bake for 35 to 40 minutes until golden brown and set throughout.
09 - Allow to cool for 10 minutes before serving. Serve warm or at room temperature.

# Pro Tips:

01 -
  • It tastes like dessert for breakfast but won't leave you feeling sluggish or guilty an hour later.
  • One baking dish means minimal cleanup, which honestly matters when you're still in your pajamas.
  • You can prep it the night before and bake it fresh in the morning, or make a whole batch to reheat throughout the week.
02 -
  • If your bake comes out too wet in the center, you likely had excess liquid from the pineapple or didn't drain canned fruit well enough—future batches will be better if you pat the fruit dry before folding it in.
  • The bake will firm up even more as it cools and sits overnight, so don't panic if it seems slightly soft when you first pull it from the oven.
03 -
  • Use a sharp knife and pat your fresh fruit dry before adding it to the batter—this prevents excess moisture from making the bake soggy.
  • If you're making this ahead, combine your dry and wet ingredients separately the night before, then fold everything together and bake fresh in the morning for the best texture.
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