Pineapple Coconut Baked Oatmeal Singles
Give your breakfast a tropical twist with these easy Pineapple Coconut Baked Oatmeal Singles!
Ingredients
- 2 cups uncooked old fashioned oats
- ¼ cup packed brown sugar
- 2 tablespoons unsweetened shredded coconut
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 egg white
- ⅔ cup skim milk
- 1 (5.3 oz) container Dannon Light & Fit Greek Toasted Coconut Vanilla yogurt
- ⅔ cup chopped pineapple chunks, (either canned in juice and drained, or fresh)
Instructions
- Pre-heat the oven to 350 degrees. Lightly mist a 12-count standard-sized muffin tin with cooking spray and set aside.
- In a medium mixing bowl, add the oats, brown sugar, coconut, baking powder, and salt and stir together until combined.
- In a separate large mixing bowl, add the egg white, egg, skim milk, and yogurt and whisk together until smooth. Add the dry ingredients to the wet ingredients and stir together until combined together. Stir in the chopped pineapple chunks. Spoon the mixture evenly amongst the wells in the prepared muffin tin.
- Place the muffin tin into the heated oven and bake for 20-24 minutes until the oatmeal is lightly browned and a toothpick inserted into the center comes out clean.
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
WW Points per oatmeal single: 3* (Points calculated using the recipe builder on weightwatchers.com)
*4 Points each if following the diabetic WW plan
Nutrition Information per (1 oatmeal single) serving:
98 calories, 17 g carbs, 7 g sugars, 2 g fat, 1 g saturated fat, 4 g protein, 2 g fiber, 83 mg sodium (from myfitnesspal.com)
98 calories, 17 g carbs, 7 g sugars, 2 g fat, 1 g saturated fat, 4 g protein, 2 g fiber, 83 mg sodium (from myfitnesspal.com)