Barefeet in the Kitchen · by Mary Younkin★ 4.8 (4)
Pineapple and Coconut Baked Oatmeal
NUTRITION · PER SERVING45M COOK
CAL 21%·PRO 25%
CARBS 51G49% OF CAL
7G FIBER30G OTHER14G TOTAL SUGAR
FAT 18G39% OF CAL
10G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked oatmeal combining chewy oats with sweet pineapple and coconut. This comforting breakfast dish is hearty enough to keep you satisfied all morning.
mainamericanbaked goodeggs🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 1/2 cups old fashioned rolled oats
- 1/4 cup light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3 eggs
- 1/4 cup butter, melted
- 1 1/4 cups milk
- 1 cup pineapple tidbits or chunks, drained and roughly chopped as needed
- 3/4 cup shredded coconut, reserve 1/4 cup
At a glance
PER SERVING · TIME 45M
CAL 21%·PRO 25%
CARBS 51G49% OF CAL
7G FIBER30G OTHER14G TOTAL SUGAR
FAT 18G39% OF CAL
10G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 40m
- Sodium
- 271mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 299mg
- Calcium
- 113mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 271MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.