I dreamed up the recipe we’re discussing today for piña colada oatmeal breakfast muffins while planning some of my 2019 travel and made them reality one Monday while meal prepping for a short work week–I was fresh off a trip, in fact. They perfectly capture the tropical vibes of the iconic piña colada cocktail and are dairy free and so easy to make. Let’s get into it!
When I travel, I like to try new foods I might not necessarily be able to get back home, especially if they’re indulgent. And most of us treat ourselves with food and drink a lot on vacation, it’s hard to get back into a “boring” normal eating routine. I’ve found switching things up a little can help with that and these piña colada oatmeal muffins will give you all the vacay vibes even if you’re just munching on them at your desk.
The flavor is sweet and slightly buttery, which is crazy because these are completely dairy free and vegan! The classic creamy coconut and pineapple flavors of a piña colada come through perfectly in these oatmeal muffins. There’s obviously no rum but…do you really need rum on a weekday morning? If so, we have some other things to talk about, boo. There is a pinch of nutmeg in this recipe, though, which is an old bartender secret for a good piña colada cocktail. I figured I’d incorporate it here and, listen, DO NOT skip this part when making your piña colada oatmeal muffins–it’s delicious!
The ingredients are simple. I tweaked my basic oatmeal muffins recipe to incorporate coconut milk, coconut oil, shredded coconut, and crushed pineapple. You can also use shredded coconut or toasted coconut chips in place of the flake coconut with no major differences. I highly recommend you give these a try for an easy, make-ahead workweek breakfast. I eat two in the morning and sometimes have one for a pre-workout snack. Other solid options are these scrambled egg muffins and almond butter blueberry oatmeal muffins. Can you tell that I ‘m really into grab and go breakfast options?! Let me know what you think of these below. Thanks for reading!
Make-ahead, portable baked oatmeal muffins made with no dairy and no refined sugar
- 4 cups rolled oats
- 1/2 cup unsweetened shredded or flake coconut
- 1/2 teaspoon nutmeg
- 3/4 teaspoon sea salt
- 1 2/3 cup full fat coconut milk
- 3/4 cup crushed pineapple
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 1 teaspoon vanilla
Preheat oven to 350 degrees. Mix dry ingredients together in a large bowl. Set aside.
In a smaller bowl, mix together remaining ingredients until smooth and uniform (small chunks of coconut oil are ok).
Add wet mixture to dry mixture and stir until well incorporated and there are no dry "pockets" left.
Scoop about 1/2 cup of oatmeal mixture into each cavity of a non-stick (or greased) 12-count muffin pan. Lightly press mixture into each cavity so that the top of each muffin is smooth.
Bake for about 25 minutes or until tops of muffins are firm when pressed. Allow muffins to cool completely in pan before removing. Store refrigerated in an airtight container.