Mango Pineapple Oatmeal is an easy, meal prep friendly breakfast. Gluten free, dairy free, simple to make and packed with pieces of fruit!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read my policy and more about affiliate links. This post was originally shared in 2017 but has since been updated.
There’s no secret how much we love baked oatmeal. It’s my secret weapon when it comes to meal prep! This blueberry baked oatmeal has been a favorite on the site for years, with this Chocolate Peanut Butter Baked Oatmeal coming in at a close second.
You all clearly love delicious breakfasts that require minimal effort and ingredients – so today I’m bringing you another delicious baked oatmeal recipe.. this time.. with mango and pineapple!
This mango pineapple oatmeal is basically like a tropical vacation…in breakfast form!
It’s loaded with fresh, sweet chunks of mango and pineapple. SO delicious and easy to make! If you’ve never tried baked oatmeal.. you’re going to love it. Here’s why it’s one of our favorite things to make:
Why we love baked oatmeal:
- Cook once, eat all week long! –Rather than dirtying a pot every morning for breakfast.. there’s only one dish (two if you count the bowl you mixed it in!)
- Portable – Can be eaten on the go or on a dish! Baked oatmeal is a little tough to eat with your hands because it is a bit soft, but it can be done!
- Tastes great cold or warm – I prefer it warm but it’s totally yummy right out of the fridge.
- Has only 11 ingredients – nothin’ fancy – all pantry staples you probably already have!
- Takes under an hour to make!
Alright, let’s make it!
Ingredients for Mango Pineapple Oatmeal:
There are over 10 substitutions listed below to help you depending on what you have on hand in your kitchen!
How to make Mango Pineapple Baked Oatmeal:
Making baked oatmeal is ridiculously easy. Mix all your ingredients together until they are combined and pour in a greased 8×8 baking dish.
Bake, slice + eat! That’s it!
Baked Oatmeal Substitutions:
This blueberry baked oatmeal can be tweaked for whatever diet/ingredients you have on hand! Here are some substitutions we recommend:
- Fruit substitutions: Baked oatmeal is pretty flexible and you can make a lot of substitutions to it. You can sub in any type of fruit or berry in this recipe. I’d check out this Chocolate Peanut Butter Baked Oatmeal if you’re looking for something a little more decadent!
- Frozen fruit: I haven’t tried this with frozen fruit – but I think it would work. I would thaw the mango/pineapple completely and allow excess liquid to drain off before adding them to the batter.
- Honey: You can sub honey for maple syrup or agave. I have not tried this with stevia so I’m not sure how that would work.
- Vegan Baked Oatmeal: Sub egg for one flax egg, sub honey for maple syrup
- Gluten Free: make sure you’re using gluten free certified rolled oats.
- Milk: You can use any type of milk in this recipe. Regular dairy/non dairy will work!
- Optional add ins: chopped nuts, more chocolate, shredded coconut, fresh fruit
- Steel Cut Oats: You can use steel cut oatmeal in this recipe. Use 1 cup of steel cut oats and 2 cups of liquid/milk. We have a Baked Steel Cut Oatmeal recipe that you can also follow!
- Quick Cook Oats: I have not tried this with quick cook oats and wouldn’t recommend it. I don’t think that it will hold up/cook correctly with the smaller oats.
- Baked Oatmeal Cups: I haven’t tried baking these in muffin cups but I think it would work! The only thing I would say is it will be harder to clean up and it might stick to a muffin tin. I would grease the muffin tins or use silicone baking liners. You can bake for a little less time.
How long can you keep baked oatmeal for?
You can keep baked oatmeal stored in the refrigerator for up to a week. If you don’t plan to eat it before then, I would slice it, wrap into individual pieces and place them in the freezer. Then you can just quickly defrost when needed!
Serving & Storing Baked Oatmeal:
Serving: This baked oatmeal is great to eat on it’s own, but you could also serve it with maple syrup/greek yogurt on top! I like to pair it with a slice of Sausage Egg Bake for a balanced breakfast or protein, carbs and fat.
Storing: I would not store this baked oatmeal at room temp. It likely will get moldy or stale if you don’t refrigerate it.
This baked oatmeal will last in the refrigerator for up to a week.
Freezing: Bake, slice and freeze your oatmeal. You can individually wrap it to make it easier, or allow slices to freeze and then put them in a ziploc bag or container so they don’t stick together. Baked oatmeal will last about 3 months in the freezer.
Try these other healthy oatmeal recipes:
Oats are one of our favorite things to have for breakfast. Here are some of our favorite ways to cook them!
- Chocolate Peanut Butter Baked Oatmeal
- Apple Oatmeal
- Healthy Banana Breakfast Cookies
- Egg White Oatmeal
- Healthy Chocolate Coffee Oatmeal
- Chocolate Peanut Butter Overnight Oats
- Healthy Blueberry Baked Oatmeal
Mango Pineapple Oatmeal
- Preheat oven to 400.
- Prepare a greased 8x8 glass baking dish or ramekins to prevent oatmeal from sticking
- Mix all ingredients together in a large bowl until thoroughly combined.
- Pour batter into baking dish.
- Bake at 400 for 25 minutes until top is golden brown.
- Slice in 4 squares + serve!