Pina Colada Baked Oatmeal

I just can't get enough of baked oats at present and this version combines two of my favourite ingredients - coconut and pineapple. So of course it just has to be called Pina Colada Baked Oatmeal as it could not possibly be anything else. 

The great thing about baked oatmeal, is that it can be made the night before and it is all ready for the morning, either eaten cold or warmed up for a few minutes in the oven.

I love baked oatmeal, I occasionally save my healthy extra b choice so that I can have it for a dessert, either served with yoghurt and fruit or some light cream.

These are just some of the baked oatmeal recipes I have made so far:

• Apple Cinnamon Baked Oatmeal
• Banana Baked Oatmeal
• Raspberry and White Chocolate Baked Oatmeal
• Cherry Almond Baked Oatmeal

To sweeten the Pina Colada Baked Oatmeal, I used a mixture of Sukrin:1 and Sukrin Gold ( both natural sweeteners with no aftertaste and my preferred choice when making baked goods or wanting to sweeten things). Up until my discovering of these, I would just use honey or maple syrup, as I hate that aftertaste that certain sweeteners can have, but these really taste good. The Sukrin gold is my fav, as it is pretty close to brown sugar.

I recommend slightly cooking the pineapple first, for this Pina Colada Baked Oatmeal as directed in the recipe instructions. I tried without first and the oat mixture doesn't cook properly. I also use unsweetened shredded coconut for the top, but if you want to use sweetened then by all means do.

I use fat free vanilla yoghurt in the mixture with a little coconut extract, but if you can find a fat free coconut yoghurt, then you could use that instead.

This Pina Colada Baked Oatmeal is gluten free when using gluten free oats and baking powder. It is also suitable for vegetarians.

Great served with some yoghurt and fresh pineapple.