Name: Pineapple Pistachio Baked Oatmeal with Dates & Coconut
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 1/2 cups gluten-free muesli (such as Bob’s Red Mill); 2 tsp baking powder; ½ tsp salt; ½ tsp cinnamon; 1 tsp ground ginger; ¼ cup almond meal; 1 tbsp gluten-free egg replacer (such as Bob’s Red Mill) + 2 tbsp water; 1 1/2 cups non-dairy milk; 8 oz canned crushed pineapple, well drained; ½ cup roasted salted shelled pistachios, chopped; ½ cup shredded unsweetened coconut; ¼ cup + 2 tbsp Natural Delight’s Medjool dates, pitted and chopped

Pineapple Pistachio Baked Oatmeal with Dates & Coconut

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★★★★★

5 from 9 reviews

Author: Kaila Proulx
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Yield: 4 servings 1x
Category: Breakfast Foods

Ingredients

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2 1/2 cups gluten-free muesli (such as Bob’s Red Mill)
2 tsp baking powder
½ tsp salt
½ tsp cinnamon
1 tsp ground ginger
¼ cup almond meal
1 tbsp gluten-free egg replacer (such as Bob’s Red Mill) + 2 tbsp water
1 1/2 cups non-dairy milk
8 oz canned crushed pineapple, well drained
½ cup roasted salted shelled pistachios, chopped
½ cup shredded unsweetened coconut
¼ cup + 2 tbsp Natural Delight’s Medjool dates, pitted and chopped

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Instructions

Preheat oven to 400. In a mixing bowl combine canned pineapple, milk, and egg replacer mixture. In a separate bowl, combine muesli, almond meal, salt, spices, and baking powder. Fold dry ingredients into wet ingredients and stir until combined. Add pistachios, dates, and coconut. Gently mix until combined. Place mixture in a 8×8 baking dish. Bake for 40 minutes. Oats should be slightly browned on top. Remove from oven and let cool. Store in the fridge. Serve with yogurt, milk, extra fruit, or your favorite syrup!

Find it online: https://healthyhelperkaila.com/pineapple-pistachio-baked-oatmeal/