Ingredients
Dry Ingredients:
- 2 cups rolled oats
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp baking powder
- Pinch of salt
Wet Ingredients:
- 2 cups unsweetened soy milk (or other milk of choice, like almond milk)
- 1/2 tsp vanilla extract
Fillings:
- 3 cups pineapple, chopped into 1/2-inch pieces
- 2 medium-sized bananas, peeled and cut into 1/4-inch rounds
- 1/4 cup large coconut flakes
Toppings to Serve (Optional):
- Almond butter
- Plain Greek yogurt
- Walnuts
- Hemp seeds
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature for baking the oatmeal evenly.
- Prepare Fruit: Peel and chop the pineapple into 1/2-inch chunks and peel the bananas, slicing them into 1/4-inch rounds to prepare for mixing.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, ground cinnamon, ground ginger, baking powder, and a pinch of salt, stirring well to evenly distribute the spices and leavening.
- Add Wet Ingredients: Pour the unsweetened soy milk and vanilla extract into the dry ingredients bowl. Stir all ingredients until fully combined, creating a consistent batter.
- Incorporate Fruit: Gently fold in the chopped pineapple pieces and banana slices to the oat mixture, reserving some fruit if you wish to use it for topping.
- Prepare for Baking: Pour the oatmeal mixture evenly into your chosen baking dish (either a 9” x 6” rectangle or a 10” x 7” oval dish). Sprinkle the top with coconut flakes for added texture and flavor.
- Bake: Place the baking dish in the preheated oven and bake for approximately 35 minutes, or until the oatmeal is bubbling and the top has golden brown spots.
- Cool and Serve: Remove the baked oatmeal from the oven, let it cool for a few minutes to set, then serve with your choice of optional toppings such as almond butter, Greek yogurt, walnuts, or hemp seeds for extra nutrition and taste.
Notes
- You can use any plant-based milk like almond, oat, or cashew milk in place of soy milk to suit your dietary preference.
- Reserving some fruit pieces for topping makes the dish more visually appealing but does not affect the flavor.
- This baked oatmeal can be stored in the refrigerator for up to 3-4 days and reheated for a quick breakfast.
- Add a sweetener like maple syrup or honey if you prefer a sweeter oatmeal.
- For added crunch, consider adding chopped nuts or seeds to the batter before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
