Breakfast for 6

Pineapple Baked Oatmeal

Name: Pineapple Baked Oatmeal
Total time: 70 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 cups rolled oats; 1/2 cup oat flour; 1/2 cup shredded unsweetened coconut; 1 tsp baking powder; 1/2 tsp cinnamon; 1/4 tsp ground ginger; 1/4 tsp fine grain sea salt; 2 1/2 cups almond milk; 3 1/2 tbsp pure maple syrup (optional); 2 tbsp coconut rum (optional); 2 tsp pure vanilla extract; 1 large banana; 1/2 cup chopped fresh pineapple; 6 fresh pineapple rings

Rolled oats, banana, coconut, and pineapple bake with warm spices, almond milk, maple syrup, vanilla, and coconut rum.

$0.59per serving $

70 minstart to table

6servings

American Vegetarian Dairy-free Kid-friendly Budget Breakfasts Fall

Ingredients

1 1/2 cups rolled oats
1/2 cup oat flour
1/2 cup shredded unsweetened coconut
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp fine grain sea salt
2 1/2 cups almond milk
3 1/2 tbsp pure maple syrup (optional)
2 tbsp coconut rum (optional)
2 tsp pure vanilla extract
1 large banana
1/2 cup chopped fresh pineapple
6 fresh pineapple rings

Steps

Heat the oven to 350 F and lightly oil a 9-by-13-inch baking dish.
Stir the oats, oat flour, coconut, baking powder, cinnamon, ginger, and salt in a large bowl.
Mash the banana in a second bowl, then whisk in the almond milk, maple syrup, coconut rum, and vanilla.
Pour the wet mixture into the dry mixture and stir in the chopped pineapple.
Spread the batter in the baking dish and arrange the pineapple rings on top.
Bake for 45 minutes, until the center is firm and the edges are lightly browned.