Caribbean Pineapple & Coconut Baked Oatmeal Squares (Lower-Sugar, Whole Wheat)
Summer-ready baked oatmeal squares with fresh pineapple, coconut and whole wheat—lower in sugar, high in wholegrain fiber.
Best for Wholegrain summer snack with fruit-sweetness and fiber
Bright, tropical flavors meet honest wholegrain baking in these lower-sugar baked oatmeal squares. Whole wheat flour and rolled oats provide fiber and structure while fresh pineapple and shredded coconut bring juicy sweetness so you can cut back on added sugar. The batter rests briefly so the oats hydrate for a tender but hearty square—perfect for breakfast, picnics or a summer snack.
Ingredients
- 200 g rolled oats , whole rolled oats
- 100 g Whole-wheat flour , lightly packed
- 8 g Baking powder
- 3 g fine sea salt
- 2 g ground cinnamon
- 40 g unsweetened shredded coconut , dried, not sweetened
- 300 g fresh pineapple , fresh, finely chopped (about 2 cups)
- 2 large eggs , room temperature
- 150 g Plain Greek yogurt , full-fat or 2%
- 100 ml unsweetened light coconut milk , well shaken
- 60 ml melted coconut oil , cooled slightly
- 45 g maple syrup , pure maple syrup
- 5 ml Vanilla extract
- 1 Lime , zest of 1 lime (about 1 tsp) and 1 tbsp juice
- 20 g toasted flaked coconut , optional (optional – can be omitted)
Instructions
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1
Preheat the oven to 180°C. Line a 20 x 20 cm square pan with parchment, leaving a 2–3 cm overhang for easy lifting and lightly grease the parchment.
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2
Stir dry ingredients: in a large bowl combine the rolled oats, whole wheat flour, baking powder, salt, cinnamon and shredded coconut until evenly mixed.
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3
Whisk wet ingredients: in a medium bowl whisk together eggs, Greek yogurt, coconut milk, melted coconut oil, maple syrup, vanilla, lime zest and lime juice until smooth.
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4
Combine: pour the wet mixture into the dry ingredients and stir until all the oats are moistened. Fold in the chopped pineapple. The batter will be thick and slightly loose—do not overmix.
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5
Rest to hydrate: let the mixed batter sit 10 minutes at room temperature so the oats soften and absorb liquid; give it one quick stir before transferring.
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6
Bake: spread the batter evenly into the prepared pan and smooth the top with a spatula. Sprinkle toasted flaked coconut over the top if using. Bake 30–35 minutes at 180°C, until the top is golden, edges pull slightly from the pan and a skewer inserted into the center comes out with moist crumbs (not wet batter).
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7
Cool and cut: transfer pan to a wire rack and cool 15–20 minutes in the pan so the squares set, then lift out using the parchment overhang and cool another 10 minutes before slicing into 12 squares. Serve warm or at room temperature.
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8
Storage: refrigerate in an airtight container up to 5 days or freeze individual squares up to 2 months; reheat gently before serving.