GF - Vegan - Tropical Pineapple Boozy Baked Oatmeal

By BlueSchmoo

Angie over at Oh She Glows writes: "If Pineapple Upside Down Cake was morphed into breakfast, this would be it. Shredded coconut, rolled oats, pineapple, banana, and some coconut rum for good measure, makes this one of the tastiest oatmeal recipes to ever cross my lips."

Ingredients

• Dry ingredients
• 1.5 cups GF rolled oats (for gluten-free recipe)
• 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
• Wet ingredients
• 2.5 cups almond milk (or coconut milk)
• 3-4 tbsp pure maple syrup, to taste
• 2 tbsp coconut rum (optional – or try 1/2-1 tsp rum extract or coconut extract)
• 2 tsp pure vanilla extract
• 1 large banana (or two small), peeled and diced
• 1/2 cup chopped fresh pineapple
• 6 fresh pineapple rings (about 1/2-inch thick)

Details

Servings 6
Adapted from ohsheglows.com

Preparation

Step 1

1. Preheat oven to 350F and lightly grease a 2 quart baking dish.

2. Stir all dry ingredients together in a large mixing bowl.

3. Combine wet ingredients (milk, maple syrup, optional coconut rum, and vanilla), then add the wet ingredients into the dry ingredients and stir well to combine. Fold in the chopped banana and chopped pineapple.

4. Pour oatmeal mixture into the baking dish and spread out evenly. Place the 6 pineapple rings on top of the oatmeal and sprinkle with cinnamon and coconut sugar (or other granulated sugar).

5. Bake, uncovered, for 55-65 minutes or until the oatmeal is golden and firm in some spots, but still soft in others. Allow the oatmeal to cool in the dish for 10-15 minutes before digging in. Serve with whipped coconut cream to take this dish over the top!