Go Back
+ servings

Piña Colada Oatmeal Breakfast Muffins

Make-ahead, portable baked oatmeal muffins made with no dairy and no refined sugar

Course Breakfast
Cuisine American
Keyword baked oatmeal recipe, easy oatmeal recipe, how to make baked oatmeal, make ahead oatmeal, weekday breakfast ideas
Prep Time 5 minutes
Cook Time 25 minutes
Servings 12 muffins
Author Jazzmine from Dash of Jazz


  • 4 cups rolled oats
  • ½ cup unsweetened shredded or flake coconut
  • ½ teaspoon nutmeg
  • ¾ teaspoon sea salt
  • 1 ⅔ cup full fat coconut milk
  • ¾ cup crushed pineapple
  • cup maple syrup
  • ¼ cup coconut oil
  • 1 teaspoon vanilla


  1. Preheat oven to 350 degrees. Mix dry ingredients (oats, coconut, nutmeg, and sea salt) together in a large bowl. Set aside.

  2. In a smaller bowl, mix together remaining ingredients (coconut milk, crushed pineapple, maple syrup, coconut oil, and vanilla extract) until smooth and uniform (small chunks of coconut oil are OK).

  3. Add wet mixture to dry mixture and stir until well incorporated and there are no dry "pockets" left.

  4. Spray a 12-count muffin pan with non-stick spray then divide oatmeal mixture evenly between cavities. Lightly press mixture into each cavity so that the top of each muffin is smooth.

  5. 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.