Pineapple And Coconut Baked Oats

Start the day off with this vegan pineapple and coconut baked oat tray. A simple way to meal prep breakfast for a few days.


  • No pineapple? Try with mango, blueberries, blackberries or apricot instead. 

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Servings: 2


100 g Pineapples

80 g Rolled oats

1 tbsp Flax seed

1 tsp Baking powder

200 ml Coconut milk (from a can )

1 tsp Vanilla extract

2 tbsp Maple syrup

2 tbsp Flaked almonds

1 tbsp Caster sugar


  1. Preheat the oven to 200C/180c F/6 gas mark. Peel and cut the pineapple into small cubes. In a small bowl, combine the flaxseed with 2 tbsp of water. Set aside. 
  2. Combine oats, baking powder and a pinch of salt in a mixing bowl. In a jug, whisk coconut milk, vanilla extract, flaxseed mixture and maple syrup, then stir into the dry ingredients until combined. Mix in the chopped pineapple. 
  3. Pour the mixture in a small ovenproof dish and scatter the flaked almonds over the top. Sprinkle the caster sugar over and bake for 25-30 minutes, until light golden on top and the oats are creamy and have absorbed most of the liquid.
  4. Cool for 5 minutes, then cut portions and serve on its own or with a dollop of yoghurt/vegan yoghurt. 
Pineapple and coconut baked oats on a white plate

How to store

Store in an airtight container, in the fridge for up to 3 days.

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