Vegan Tropical Oatmeal Bake (Printable Version)

Hearty tropical oatmeal featuring pineapple, coconut, and oats baked to golden perfection.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1/2 cup unsweetened shredded coconut
03 - 1/2 cup chopped walnuts or pecans (optional)
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon sea salt

→ Wet Ingredients

07 - 2 cups unsweetened coconut milk or plant-based milk alternative
08 - 1/4 cup pure maple syrup
09 - 2 tablespoons melted coconut oil or neutral oil
10 - 2 teaspoons pure vanilla extract

→ Fruit

11 - 1 1/2 cups diced fresh pineapple or canned and drained
12 - 1 ripe banana, sliced
13 - 1/3 cup chopped dried mango (optional)

→ Topping

14 - 1/4 cup unsweetened coconut flakes
15 - 1 to 2 tablespoons raw sugar or coconut sugar (optional)

# Directions:

01 - Preheat oven to 350°F and lightly grease a 9-inch square baking dish
02 - In a large mixing bowl, combine oats, shredded coconut, nuts if using, baking powder, cinnamon, and salt
03 - In a separate bowl, whisk together coconut milk, maple syrup, melted coconut oil, and vanilla extract until well combined
04 - Pour wet ingredient mixture into dry ingredients and stir until just combined, avoiding overmixing
05 - Gently fold in diced pineapple, sliced banana, and dried mango if using
06 - Pour mixture into prepared baking dish and spread evenly with a spatula
07 - Sprinkle coconut flakes and raw sugar across the surface if using
08 - Bake for 35 to 40 minutes until golden brown and center is set
09 - Remove from oven and allow to cool for 10 minutes before portioning and serving

# Expert Suggestions:

01 -
  • It's genuinely foolproof: Mix, fold, bake—no flipping or constant monitoring required.
  • Your kitchen will smell absolutely incredible: That coconut-cinnamon aroma is pure comfort.
  • It tastes indulgent but feels nourishing: Nobody needs to know how wholesome it actually is.
02 -
  • Fresh pineapple juice is your secret weapon: It keeps the bake moist and prevents that dry, sad texture some oat bakes develop—canned pineapple works but drain it well.
  • Don't bake past the golden stage: I overbaked this once chasing perfect browning and ended up with edges that turned bitter; stop when it still feels slightly tender in the center.
03 -
  • Chill your coconut milk the night before: Full-fat canned coconut milk separates naturally, and a cold can lets you scoop out that thick cream easily for extra richness in the liquid mixture.
  • Slice while still warm: The bake holds together better and the pieces look intentional rather than crumbly—plus it's infinitely more inviting to eat something warm on a chilly morning.
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