Pineapple and Coconut Baked Oatmeal

Pineapple and Coconut Baked Oatmeal 3 1/2 cups old fashioned rolled oats 1/4 cup light brown sugar 2 teaspoons baking powder 1/2 teaspoon kosher salt 3 eggs 1/4 cup butter melted 1 1/4 cups milk 1 cup pineapple tidbits drained 3/4 cup shredded coconut reserve 1/4 cup Preheat the oven to 350 degrees. Combine the dry ingredients in a bowl and stir to combine. Stir in the butter, then add the milk and stir again. Add the eggs, stir to make sure they are well combined. Add the pineapple and 1/2 cup coconut. Stir and then pour into a greased 9x13 baking dish. Top with the reserved 1/4 cup coconut. Bake for 30-32 minutes, until the edges have browned and the coconut is very lightly toasted. Remove from the oven and let cool for 5 minutes before serving. Enjoy! The leftovers will keep nicely in the fridge for up to 3 days. FREEZER MEAL: Let the oatmeal cool completely and then cut or scoop into portions. Store the oatmeal in airtight freezer bags or containers. Reheat in the microwave with a tablespoon of water.