Ingredients
Dry Ingredients
- 2 cups rolled oats
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp baking powder
- Pinch of salt
Wet Ingredients
- 2 cups unsweetened soy milk (or other milk of choice, such as almond milk)
- ½ tsp vanilla bean paste
Fillings
- 3 cups pineapple, chopped into ½-inch pieces
- 2 medium bananas, peeled and cut into ¼-inch rounds
- ¼ cup large coconut flakes
Toppings (to serve)
- Almond butter
- Plain Greek yogurt
- Walnuts
- Hemp seeds
- Or other toppings of choice
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the oatmeal evenly and ensure a golden crust.
- Prepare Fruit: Peel and chop the pineapple into ½-inch chunks and peel the bananas, slicing them into ¼-inch rounds for even distribution in the mixture.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, ground cinnamon, ground ginger, baking powder, and a pinch of salt to create a flavorful oat base.
- Add Wet Ingredients: Pour in the unsweetened soy milk and vanilla bean paste, stirring until all dry ingredients are thoroughly incorporated into a smooth batter.
- Fold in Fruits: Gently fold the pineapple chunks and banana slices into the oat mixture, ensuring the fruit is evenly spread without mashing.
- Reserve Some Fruit: If desired, save a few pieces of fruit to arrange on top of the baked oatmeal for an attractive presentation.
- Assemble and Top: Pour the prepared mixture evenly into a 9×6-inch rectangular or 10×7-inch oval baking dish. Sprinkle the large coconut flakes evenly over the top.
- Bake: Place the baking dish in the oven and bake for about 35 minutes, until the oatmeal is bubbly and browned on top, indicating it’s fully cooked.
- Cool and Serve: Remove the baked oatmeal from the oven and allow it to cool for a few minutes. Serve warm topped with your choice of almond butter, plain Greek yogurt, walnuts, hemp seeds, or other favorite toppings.
Notes
- You can substitute the soy milk with any plant-based or dairy milk as per preference.
- Reserve some fruit pieces for topping to enhance the visual appeal of the baked oatmeal.
- Use a 9×6-inch rectangular or 10×7-inch oval baking dish for even cooking.
- This recipe keeps well refrigerated for up to 4 days and can be reheated for a quick breakfast.
- For added sweetness, drizzle maple syrup or honey before serving if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
