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Tropical Pineapple Baked Oatmeal using our Oats, Coconut Milk Powder and Coconut Flakes

Give this baked oatmeal recipe a go for an indulgent breakfast!

I felt the recipe worked really well with the coconut milk powder. You could easily sub gluten free oats with our teff flakes or quinoa flakes if you prefer a different flake option.

Plus, this will store in the fridge for a couple of days- weekend indulgence indeed!

Recipe: Tropical Pineapple Baked Oatmeal

Serves 2


¾ cup boiling water

1/4 cup 30% coconut milk powder

½ cup oats

1 tbs ground chia or flax

Pinch of salt

1 tsp coconut sugar (optional)

2/3 cup fresh pineapple chunks (1 tin)

¼ cup coconut flakes

1/4 tsp vanilla powder or try 1 tsp ground cardamom


Mix the coconut milk powder with the boiling water, mixing well to avoid lumps. Add the chia/flax to the liquid also.

Mix all ingredients together, adding the coconut milk mix, in a medium bowl. Add the pineapple and coconut flakes last and mix through lightly, you may wish to add some chunks/flakes last once the mixture is in the dish, press them lightly into the surface so they don’t burn.

Spoon the mix evenly into a medium pie dish- approx 20cm diameter (the mixture should be approximately 2cm deep)

Bake at 180C for approximately 30 mins until the top is golden.



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