A warm, vibrant tropical bake with oats, pineapple, and coconut for a hearty breakfast start.
# What You Need:
→ 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 other 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
# How-To Steps:
01 - Preheat oven to 350 degrees Fahrenheit and lightly grease a 9-inch square baking dish.
02 - In a large mixing bowl, combine oats, shredded coconut, nuts if using, baking powder, cinnamon, and sea salt.
03 - In a separate bowl, whisk together coconut milk, maple syrup, melted coconut oil, and vanilla extract until fully incorporated.
04 - Pour wet ingredients into dry ingredients and stir gently until just combined, avoiding overmixing.
05 - Fold in diced pineapple, sliced banana, and dried mango if using, distributing evenly throughout mixture.
06 - Pour mixture into prepared baking dish and spread to an even layer.
07 - Sprinkle coconut flakes and raw sugar if using across the top surface.
08 - Bake for 35 to 40 minutes until golden brown and set throughout. Center should be firm when lightly pressed.
09 - Allow bake to cool for 10 minutes before serving. Serve warm or at room temperature as preferred.
