Tropical Pineapple Boozy Baked Oatmeal
Vegan, gluten-free, oil-free, soy-free
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If Pineapple Upside Down Cake was morphed into breakfast, this would be it. Shredded coconut, rolled oats, pineapple, banana, and some coconut rum for good measure, makes this one of the tastiest oatmeal recipes to ever cross my lips.
Yield
6 servings
Prep Time
10 Minutes
Cook time
1 Hour
Total Time
1 Hour, 10 Minutes
Ingredients:
For the dry ingredients
- 1.5 cups rolled oats
- 1/2 cup oat flour
- 1/2 cup shredded unsweetened coconut
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp fine grain sea salt
For the wet ingredients
- 2.5 cups almond milk (or coconut milk)
- 3-4 tbsp pure maple syrup, to taste
- 2 tbsp coconut rum (optional – or try 1/2-1 tsp rum extract or coconut extract)
- 2 tsp pure vanilla extract
- 1 large banana (or two small), peeled and chopped
- 1/2 cup chopped fresh pineapple
- 6 fresh pineapple rings (about 1/2-inch thick)
Directions:
- Preheat oven to 350°F and lightly grease a 2 or 2.5 quart baking dish. I used a 2.5 quart baking dish (10 cup) and it was a tad bit large, so I think 2 quart would work just fine.
- Stir all dry ingredients together in a large mixing bowl.
- Add the wet ingredients (milk, maple syrup, optional coconut rum or extract, and vanilla) into the dry ingredients and stir well to combine. Fold in the chopped banana and chopped pineapple.
- Pour oatmeal mixture into the baking dish and spread out evenly. Place the 6 pineapple rings on top of the oatmeal and sprinkle with cinnamon and coconut sugar (or other granulated sugar).
- Bake at 350°F, uncovered, for 55-65 minutes or until the oatmeal is golden and firm in some spots, but still soft in others. Allow the oatmeal to cool in the dish for 10-15 minutes before digging in. Serve with whipped coconut cream to take this dish over the top!