Vegan Tropical Oatmeal Bake (Printable)

A hearty oat bake bursting with tropical pineapple and coconut flavors for a fresh morning.

# What Goes In:

→ 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
08 - 1/4 cup pure maple syrup
09 - 2 tablespoons melted coconut oil
10 - 2 teaspoons pure vanilla extract

→ Fruit

11 - 1 1/2 cups diced fresh pineapple
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)

# How to Make It:

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 blended
04 - Pour wet ingredients into dry ingredients and stir until just combined
05 - Gently fold diced pineapple, sliced banana, and dried mango into the batter
06 - Pour mixture into prepared baking dish and spread evenly
07 - Sprinkle coconut flakes and raw sugar across the top if desired
08 - Bake for 35 to 40 minutes until golden brown and set throughout
09 - Allow to cool for 10 minutes before serving warm or at room temperature

# Expert Tips:

01 -
  • It's a make-ahead breakfast that actually tastes even better the next day when the flavors have settled in together.
  • One baking dish means minimal cleanup while you're still half-asleep, which honestly changes everything about how often you'll actually make it.
  • The tropical flavors trick your brain into thinking you're eating dessert, when really you're nourishing yourself with whole grains and real fruit.
02 -
  • Don't skip letting it cool for those 10 minutes, or you'll end up with a delicious but structurally challenging breakfast that falls apart on the plate.
  • The difference between a bake that's moist and one that's dense comes down to not overmixing the wet and dry ingredients; a few small lumps are actually your friend here.
03 -
  • Use full-fat coconut milk rather than lite if you can, as it creates a noticeably richer and more indulgent texture that makes this taste less like health food and more like a treat.
  • If your pineapple is quite wet, drain it well before folding it in, or you might end up with a bake that's wetter than intended.
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