These Pina Colada Baked Oatmeal Cups are healthy, filling and so easy to throw together. They have a fresh fruity flavor that is perfect for summer and can be enjoyed for breakfast or as a snack. Make a big batch of these vegan oatmeal muffins on Sunday and have them on hand all week long for easy meals. I like to make mine extra special by adding some whipped cream and extra pineapple to the tops!
It’s been hot here lately, and as much as I wish I was on a tropical island right now, I’m not. But these Pina Colada Baked Oatmeal Cups will add some excitement to your summer breakfast routine! I used my go-to oatmeal cup base and then added fresh pineapple, shredded coconut milk, and creamy coconut milk.
Why You’ll Love These Tropical Flavored Oatmeal Cups!
- Easy to make – I use my regular oatmeal cup base and then throw in some pineapple and shredded coconut! Most ingredients are pantry staples, so you may already have them on hand.
- Fresh and flavorful – The pineapple and coconut go so well together and are a delicious way to start a hot summer day.
- Great for meal prep – I like to make a big batch of these pineapple coconut oatmeal cups on a Sunday, and then I have an easy grab-and-go breakfast to enjoy all week long! They’re freezer-friendly, too.
Pina Colada Baked Oatmeal Cup Recipe Ingredients
- Coconut Milk – I added one whole can of unsweetened coconut milk. I like to use the thick coconut milk, but you can use the kind that comes in a carton if you prefer.
- Plant Based Milk – You can use any kind of milk you like. I’ve been loving the Silk soy milk with 7 grams of protein per serving. Almond milk, extra coconut milk, oat milk or even dairy milk will work.
- Maple Syrup – You should use pure maple syrup, rather than pancake syrup. You can also use honey, agave syrup or date syrup.
- Coconut Sugar – You can use coconut sugar, brown sugar, or even granulated sugar.
- Old Fashioned Oats – Oats are nutritious and a great way to start the day. Old-fashioned oats are best for this recipe, but you can experiment using quick-cooking oats or steel-cut oats if you like.
- Flaxseed – Flaxseed adds nutrition and helps bind all the ingredients together, like an egg would. You can replace the flax with an egg, if you like.
- Hemp Hearts – Hemp hearts are an optional add-in. They add healthy fats, so if you have them on hand, definitely throw them in.
- Pineapple – You can use fresh pineapple or canned or frozen pineapple. If using canned or frozen pineapple, make sure to squeeze as much juice out of it as you can.
- Shredded Coconut – You can use either sweetened or unsweetened shredded coconut, depending on your preference.
- Vanilla Extract, Cinnamon, Baking Soda, Salt
How To Make Easy Pina Colada Baked Oatmeal
- Preheat the oven to 375 degrees F and prepare a muffin tin with liners or grease well with cooking spray. Add the coconut milk and plant-based milk to a large bowl. Next, add the maple syrup, coconut sugar, flax seed, and vanilla extract.
- Whisk everything together until combined, and add the oats, hemp hearts, cinnamon, salt, and baking powder. Mix again and then let sit for about 10 minutes, until oats have soaked up some of the liquid and softened a little.
- Add in the shredded pineapple and coconut and mix together well. Use a 1/4-cup scoop to scoop the oatmeal batter into the muffin tin. A heaping 1/4 cup should use up all the batter when added to all 12 spots of the muffin tin.
- If desired, top each muffin cup with a sprinkle of shredded coconut and 2-3 pieces of pineapple. Place oatmeal cups in the oven and bake for 40-45 minutes until firm to the touch and cooked through. Remove from the oven and cool in the muffin pan for about 10 minutes before transferring to a wire rack to cool completely.
Recipe Frequently Asked Questions
- Are these baked oatmeal cups gluten-free? Yes! Just make sure to use certified gluten-free oats.
- Is this recipe vegan? It is vegan if you use plant-based milk.
- Can you make these ahead of time? Yes, you can make these oatmeal cups and store them in an airtight container in the refrigerator or at room temp, and they should stay good for about 5 days.
- Are these freezer-friendly? Yes, you can freeze them in an airtight container for up to 3 months and then thaw them in the refrigerator or on the kitchen counter.
- Should I serve these warm or cold? I usually just eat them cold for breakfast, but you can definitely microwave them to warm them through.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP.
Looking For More Delicious Baked Oatmeal Cup Recipes?
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Gingerbread Baked Oatmeal Cups with Chocolate Chips
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Pina Colada Baked Oatmeal Cups
- Total Time: 1 hour
- Yield: 12 1x
- Diet: Vegan
Description
These Pina Colada Baked Oatmeal Cups are healthy, filling and so easy to throw together. They have a fresh fruity flavor that is perfect for summer and can be enjoyed for breakfast or as a snack. Make a big batch of these vegan oatmeal muffins on Sunday and have them on hand all week long for easy meals. I like to make mine extra special by adding some whipped cream and extra pineapple to the tops!
Ingredients
- 1 (13.66) can unsweetened coconut milk
- 1/2 cup plain, unsweetened plant based milk
- 1/3 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 tablespoon ground flaxseed
- 1/3 cup coconut sugar, or brown sugar
- 4 cups old fashioned oats
- 1 tablespoon hemp hearts (optional)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup shredded, or small diced, pineapple
- 1/2 cup shredded coconut, sweetened or unsweetened depending on preference
Instructions
- Pre-heat oven to 375 degrees F and prepare a muffin tin, either with liners or grease it well with cooking spray. To a large bowl, add the coconut milk and plant based milk. Next, add the maple syrup, coconut sugar, flax seed, and vanilla extract.
- Whisk everything together until combined and then add in the oats, hemp hearts, cinnamon, salt and baking powder. Mix again and then let sit for about 10 minutes, until oats have soaked up some of the liquid.
- Add in the shredded pineapple and coconut and mix together well. Use a 1/4 cup scoop to scoop the oatmeal batter into the muffin tin. A heaping 1/4 cup should use up all the batter when added to all 12 spots of the muffin in.
- Top each muffin cup with a sprinkle of shredded coconut and 2-3 pieces of pineapple, if desired. Place oatmeal cups in the oven and bake for 40-45 minutes until firm to the touch and cooked through. Remove from the oven and allow to cool in the muffin pan for about 10 minutes, before transferring to a wire rack to cool completely.
Notes
You can use pineapple that is fresh, canned or frozen. If using canned or frozen pineapple, use a dish towel to help you squeeze as much of the juice out as possible.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Breakfast, Vegan
- Method: Oven
- Cuisine: American
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