Vegan Tropical Oatmeal Bake (Print Version)

A warm, hearty tropical bake with oats, pineapple, and coconut for a vibrant breakfast start.

# What You'll 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 plant-based milk alternative
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 pineapple, 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 Make It:

01 - Preheat oven to 350°F and lightly grease a 9-inch square baking dish with coconut oil or cooking spray.
02 - In a large mixing bowl, combine oats, shredded coconut, nuts if using, baking powder, cinnamon, and sea salt. Mix thoroughly to distribute leavening agents evenly.
03 - In a separate bowl, whisk together coconut milk, maple syrup, melted coconut oil, and vanilla extract until fully incorporated and smooth.
04 - Pour wet ingredients into the dry mixture and stir gently until just combined, being careful not to overmix.
05 - Fold in diced pineapple, banana slices, and dried mango if using, distributing fruit evenly throughout the batter.
06 - Pour the batter mixture into the prepared baking dish and spread evenly with a spatula to ensure uniform thickness.
07 - Sprinkle coconut flakes and raw sugar if using across the surface of the bake.
08 - Bake for 35 to 40 minutes until the top is golden brown and a toothpick inserted in the center comes out clean or with minimal crumbs.
09 - Remove from oven and allow to cool for 10 minutes before slicing. Serve warm or at room temperature.

# Additional Tips::

01 -
  • It's a make-ahead dream that tastes even better the next day when flavors have mingled overnight.
  • You can have it warm from the oven or grab it cold straight from the fridge, and it works beautifully either way.
  • The tropical fruit keeps it light despite how hearty and filling it truly is.
02 -
  • Don't drain canned pineapple too aggressively—save a tablespoon or two of that juice to drizzle into your wet ingredients for extra tropical flavor and moisture.
  • Overripe bananas are your secret weapon here; they're sweeter and break down into the bake, creating natural pockets of creaminess you can't replicate any other way.
03 -
  • Toast your walnuts or pecans for 5 minutes before chopping and adding them—this deepens their flavor and ensures they stay crunchy rather than softening into the bake.
  • If your bake seems too dry when you're mixing, add an extra splash of coconut milk, a tablespoon at a time, until the batter feels moist but not soupy.
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