Tropical Baked Oatmeal: A Taste of Summer in the Bleak Midwinter
We love this tropical baked oatmeal when we’re in the mood for something sweet. It makes 6 portions at a time, so it gives us breakfast for a few days. It’s delicious, but also pretty healthy since most of the sweetness comes from fruit.
Planning Breakfasts: The Most Important Meal Plan of the Day
When meal planning, we usually run into the most trouble with breakfasts. Unfortunately it’s one of the easiest meals to cheat on. It’s so easy to run out for a donut on the way to work, pretend you don’t know how horrible it is for you, and then get three donuts, a bagel with cream cheese, and a hash brown. Planning helps make sure the easiest choice and the healthiest choice are one and the same.
2 cup rolled oats
1 Tsp baking powder
1 Tsp cinnamon
1 Tbsp chia seeds
1 1/2 cup chopped pineapple
1 medium mango, cubed
1 can coconut milk (I used full-fat, but you could certainly try light)
3 Tbsp maple syrup
3/4 cup shredded coconut
Preheat oven to 350° F. Slice bananas and place in an even layer on the bottom of a baking dish (I used an 8×8, but I’ve also done 9×13 before and it works just fine). Mix together oats, baking powder, cinnamon and chia seeds and spread over the bananas. Sprinkle fruit on top. In the same bowl you mixed the dry ingredients (you can use another bowl, but why do the extra dishes?) mix the coconut milk and maple syrup. Pour over the oats and fruit. Sprinkle the coconut on top and bake for 45 minutes. Enjoy!