My boys went crazy over this breakfast last week and begged for it again just a couple of days later. As it turned out, I liked it every bit as much as the kids did!
I love the convenience of making oatmeal for breakfast; whether it is baked, cooked on the stove-top or in the crock-pot. It usually takes less than five minutes to stir a batch together and then you can walk away and finish getting ready for the day while it cooks. Are you looking for more breakfast ideas? Check out all of our Best Oatmeal Recipes!
Baked Oatmeal Cooking Tips
This oatmeal is a terrific make-ahead meal. The leftovers will keep nicely in the fridge for up to 3 days. You can also freeze it for easy breakfasts. Let the oatmeal cool completely and then cut or scoop into portions. Store the oatmeal in airtight freezer bags or containers. Reheat in the microwave with a tablespoon of water. I’ve made this oatmeal in 9-10 inch square pans, as well as 9×13 pans. The larger pan simply results in shallower baked oatmeal. Watch the baking time accordingly. A 9×13 pan will bake in about half an hour and a smaller pan will require a little longer, about 40-45 minutes.
Pineapple and Coconut Baked Oatmeal
Don’t miss the rest of our Oatmeal Recipes! {originally published 6/10/13 – recipe notes and photos updated 7/27/20}
