I made baked oatmeal in a few different flavours before, and I keep loving the concept. You can make it in advance, it has whole grains and fruit, and it makes a tasty, filling breakfast. Therefore I decided to make a new flavour variation, perfect for summer (or when you want to be reminded of summer): coconut and pineapple.
This variation is quite firm, I guess you could even eat it as a bar instead of from a bowl. I find that the pineapple makes the whole thing sweet enough (and lovely pineapple-y), I like my breakfast not too sweet. If you like sweet, add some sugar. Or drizzle with honey when serving. I like to eat it with some yoghurt, but I think it would be delicious with a splash of coconut milk too, to even further enhance the coconut flavour.
Coconut-pineapple-vanilla baked oatmeal (6 portions)
1/2 cup grated coconut
2 1/2 cup oats
1/2 tsp salt
1 tsp baking powder
1 1/2 cup puréed pineapple (I puréed the pineapple from a 425 g can of pineapple on juice, and used the juice for another purposes)
1 tsp vanilla extract
1 1/2 cup coconut milk (from a can)
Preheat the oven to 175C.
Mix dry ingredients in one bowl, wet ingredients in the other, then combine. Mix well, pour into a 20×20 cm baking dish and cover with aluminium foil. Place in the oven, bake for 20 minutes, then remove the aluminium foil and bake for another 20 minutes. Leave to cool.
Cover well with aluminium foil or cling film and store for a maximum of 5 days in the fridge.