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Baked tropical fruit baked oatmeal topped with pineapple, mango, and coconut flakes in a white dish

Tropical Fruit Baked Oatmeal

This tropical fruit baked oatmeal combines the natural sweetness of pineapple and mango with hearty oats for a healthy breakfast. It's easy to make, plant-based, and ideal for busy mornings.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 326 kcal

Ingredients
  

  • 2 bananas, overripe
  • 1/4 cup unsweetened applesauce
  • 2 tbsp cane sugar
  • 1 tsp almond extract
  • 1/2 tsp baking powder
  • 1/4 tsp ground ginger
  • 1/4 tsp kosher salt
  • 1 cup almond milk, unsweetened, or cashew milk or skim
  • 1.5 cups old-fashioned oats
  • 2 cups pineapple chunks (drain if using canned)
  • 2 cups mango chunks (defrost if using frozen)
  • 1 tsp cornstarch
  • 3/4 oz sweetened coconut flakes

Instructions
 

  • Preheat your oven to 375°F and lightly grease an 8.5"x11" casserole dish with cooking spray.
  • In a small saucepan, combine the mango and pineapple chunks. Cook over medium-high heat for 5 minutes.
  • Stir in the cornstarch, ensuring it dissolves fully to prevent clumps. Continue cooking for another 5 minutes until the mango softens and the mixture thickens. Pineapple chunks will remain intact.
  • In a mixing bowl, mash the bananas until smooth. Stir in the applesauce, cane sugar, almond extract, baking powder, ground ginger, and kosher salt.
  • Add the almond milk to the banana mixture and whisk until well combined. Gently fold in the old-fashioned oats.
  • Pour the oat mixture into the prepared baking dish, spreading it evenly. Spoon the fruit mixture on top and sprinkle with sweetened coconut flakes.
  • Bake for 35 minutes, or until the top is golden and the oatmeal is set. Allow to cool slightly before serving.