Piña colada baked oatmeal muffins are easy to make, dairy free, and will bring tropical vacay vibes to your boring breakfast routine! Originally published July 2019. Last updated October 2022.
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 after treating oneself, it can be hard to get back into a "boring" normal eating routine. But I've found switching things up a little can help with that and my baked piña colada oatmeal bites will evoke a warm, beachy destination at your desk in the morning. Let's get into the delicious details!
If you enjoy unique oatmeal flavors, check these out, too.
What does this recipe taste like?
The flavor of coconut pineapple baked oatmeal cups is sweet and slightly buttery despite the fact that this is a vegan oatmeal recipe! The classic creamy coconut and pineapple flavors of a piña colada come through perfectly, although there's no rum. I do include a pinch of nutmeg in this recipe, which is an old bartender secret for a good piña colada cocktail. Don't skip it!
What You'll Need for this Recipe
This is an easy breakfast recipe with less than 10 ingredients. Here's what to add to your grocery list.
- Coconut Oil
- Crushed Pineapple
- Flake Coconut
- Full Fat Coconut Milk
- Maple Syrup
- Nutmeg
- Rolled Oats
- Sea Salt
- Vanilla Extract
Want to add more nutrients to this recipe without drastically changing the taste? I recommend adding two servings of vanilla protein powder and up to ½ cup of flax meal for more protein, fiber, and heart-healthy omega-3 fatty acids.
Tips & Tools for Pineapple Baked Oatmeal
- Can I use instant oatmeal for baking oatmeal? Rolled oats (also called old fashioned oats) are a must here. Using quick oats or steel cut oats won't yield the same texture in baked oatmeal.
- What substitutions can I make? You can use shredded coconut or toasted coconut chips in place of the flake coconut with no major differences.
- How to store baked oatmeal cups? Refrigerate in an airtight container and they will keep for about 10 days.
- How to freeze baked oatmeal? Freezing baked oatmeal cups is simple. Wrap them individually so they won't stick together. Then freeze the wrapped cups in a freezer-safe bag and they'll keep for up to six months. When it's time to reheat, unwrap and microwave for one to two minutes on a microwave safe dish.
Grab a 12 count cupcake pan for baking oatmeal muffins. You'll also need a mixing bowl and I prefer to use a silicone spatula for all my baked oatmeal recipes. Cupcake liners make it easier to grab and go in the mornings, which is what we all want from meal prep breakfast recipes, right?
How to Serve
Enjoy naturally sweetened baked oatmeal bites for breakfast or as a pre-workout snack. If you prefer sweet and savory breakfast meals, I recommend serving them with scrambled egg bites. You can eat them cold, at room temperature or heat in the microwave for about 40 seconds. And sharing is caring so be sure to pin this baked oatmeal recipe for summertime and follow me over on Pinterest. Thanks for reading!
Pineapple Coconut Oatmeal Recipe
Piña Colada Baked Oatmeal Cups
Ingredients
- 4 cups rolled oats
- ½ cup unsweetened shredded or flake coconut
- ¾ teaspoon sea salt
- ½ teaspoon nutmeg
- 1 ⅔ cup full fat coconut milk
- ¾ cup crushed pineapple
- ¼ cup maple syrup
- ¼ cup coconut oil
- 1 teaspoon vanilla extract
Instructions
- Spray a 12-count cupcake pan with non-stick oil. Set aside. Preheat oven to 350 degrees.
- Add rolled oats, flake coconut, sea salt, and nutmeg to a large bowl and stir until combined.
- Add coconut milk crushed pineapple maple syrup, coconut oil, and vanilla extract to bowl and stir until uniform and no dry pockets remain. Small chunks of coconut oil are OK.
- Divide oatmeal mixture evenly between each well of prepared cupcake pan (about ½ cup of mixture in each). Lightly press mixture into each well so that the top of each muffin is smooth.
- Transfer pan to oven and bake for about 25 minutes or until tops of cups are firm when pressed. Allow them to cool to room temperature in pan before removing. Store refrigerated in an airtight container.
Notes
- Can I use instant oatmeal for baking oatmeal? Rolled oats (also called old fashioned oats) are a must here. Using quick oats or steel cut oats won't yield the same texture in baked oatmeal.
- What substitutions can I make? You can use shredded coconut or toasted coconut chips in place of the flake coconut with no major differences.
- How to store baked oatmeal cups? Refrigerate in an airtight container and they will keep for about 10 days.
- How to freeze baked oatmeal? Freezing baked oatmeal cups is simple. Wrap them individually so they won't stick together. Then freeze the wrapped cups in a freezer-safe bag and they'll keep for up to six months. When it's time to reheat, unwrap and microwave for one to two minutes on a microwave safe dish.
Pri says
What can I replace maple syrup with? Thnx!!
Jazz says
Hi, you can replace the maple syrup with a sweetener of your choice such as honey, date syrup, or agave nectar.
Christianne Boudreau says
OMG!!!! These are insanely rich, creamy and wonderful. I've been craving oatmeal lately, but I didn't want to make a heavy and hot porridge. This fits the bill. While being a much lighter alternative and perfect for summer, it's also portable. Will definitely make these again, and again, and again.
SHANIKA says
Pina Colada in a Breakfast Muffin? Now that’s a fun and tasty way to start the day! Looks great!
SHANIKA says
Pina Colada in a Breakfast Cup? Now that's a fun and tasty way to start the day! Looks great!
Tammy says
Wow these sound really good. I need some new grab and go healthy breakfast ideas. Can't wait to try these! Thanks.