Post By Jo @ Including Cake
I couldn't resist giving this a try for a truly tropical twist!
As a spin of from this recipe over at Including Cake....a beloved breakfast-does-dessert recipe that I've made on numerous occasions, I added a simple twist to things by using coconut milk powder.
I had a little left over mixture for the size of my dish, so I added a handful of extra oats and a little extra flax to thicken it up a bit more and made two breakfast 'muffins'.
I felt the recipe worked just as well with the coconut milk powder, further verified by my mum who shared this breakfast with me (and the original version on previous occasions!)
You could easily sub gluten free oats if you prefer, and just like the strawberry baked oatmeal.. you have an indulgent weekend brunch or dessert all rolled into one!
Plus, this will store in the fridge for a couple of days- weekend indulgence indeed!
Recipe: Tropical pineapple baked oatmeal
- ¾ cup boiling water
- 1/4 cup 30% coconut milk powder
- ½ cup oats (use gluten free if desired)
- 1 tbs ground chia or flax
- Pinch salt
- 1 tsp coconut sugar (optional)
- 2/3 cup fresh pineapple chunks (1 tin)
- ¼ cup chunky coconut flakes/curls
- 1/4 tsp vanilla powder
Mix the coconut milk powder with the boiling water and mix well to avoid lumps, add the chia/flax to the liquid also.
Mix all ingredients together, adding the coconut milk mix, in a medium bowl. Add the pineapple and coconut flakes last and mix through lightly, you may wish to add some chunks/flakes last once the mixture is in the dish, press them lightly into the surface so they don't burn.
Spoon the mix evenly into a medium pie dish- approx 20cm diameter (the mixture should be approximately 2cm deep)
Bake at 180C for approximately 30 mins until the top is golden.