This dreamy vegan baked oatmeal is full of tropical flavors from coconut and pineapple, and it couldn't be easier to make. It's a satisfying family breakfast but also feels special enough for a Sunday brunch with company.

Carolyn Casner
Source:, February 2020


Recipe Summary

15 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with cooking spray.

  • Mix oats, coconut, cinnamon, baking powder and salt in a large bowl. Add nondairy milk, yogurt, maple syrup, coconut oil and vanilla; stir to combine. Fold in pineapple. Pour the mixture into the prepared baking dish.

  • Bake until golden on top and firm to the touch, 50 minutes to 1 hour.

Nutrition Facts

488 calories; protein 6.7g; carbohydrates 54.9g; dietary fiber 5.7g; sugars 28.8g; fat 29.4g; saturated fat 24g; vitamin a iu 33.8IU; vitamin c 31mg; folate 34.7mcg; calcium 145.2mg; iron 4.5mg; magnesium 86.5mg; potassium 544.2mg; sodium 313.7mg.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
My daughter loves this so much that we have to make it once a week! She’s allergic to eggs and dairy and this fits her diet. She’s also allergic to pineapple, so we have used peaches and strawberries. Today we are using blueberries and strawberries! Yum! Read More
Rating: 5 stars
This easy breakfast was loved by everyone who tasted it. Read More