Pineapple Oatmeal Bake
HB-11992 · Hand-built original · American
A baked oatmeal of rolled oats, banana and crushed pineapple under a light powdered-sugar glaze, with coconut and flaxseed throughout.
AmericanBreakfastServes 4207 kcalVegetarianGluten-freeEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: apple
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:4quantities adjust to match
Ingredients
- 1 cup gluten free rolled oats
- 2 tablespoons ground flaxseed meal
- 1/4 cup unsweetened shredded coconut
- 1 banana (mashed)
- 1 cup almond milk
- 1/2 cup crushed pineapple (from the can)
- 1/2 cup Bare Snacks Simply Pineapple (optional)
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 2 tablespoons powdered sugar
- 1/2 teaspoon water
Method
- Heat the oven to 350°F and grease a 4x6-inch baking dish or four small ramekins.
- Mash the banana in a medium bowl, then stir in the oats, flaxseed meal, shredded coconut, almond milk, crushed pineapple, dried pineapple if using, vanilla and cinnamon until well mixed.
- Scrape the mixture into the prepared dish, scatter a little extra pineapple over the top, and bake for about 20 minutes.
- Whisk the powdered sugar with the water into a glaze and drizzle it over the warm bake before serving in bowls or ramekins.
Nutrition (per serving, where published)
207 kcalCalories
5.2 gProtein
37.2 gCarbs
5 gFat
0.3 gSaturates
3.1 gFibre
11.1 gSugars
44 mgSodium
0 mgCholesterol
331 mgPotassium
146 mgCalcium
1.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data