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*This post may contain affiliate links. Please see my complete affiliate policy for details*

This post was edited and updated on July 8, 2020.

If you like pina coladas and getting songs stuck in your head, you’re going to like this.

Fun fact: I bought this shirt after I saw Emily Fields wearing a similar one in an episode of Pretty Little Liars, because a.) I’m borderline obsessed and b.) I like pina coladas, duh.



2020 sidenote/update to say that I can prove my obsession with PLL never went away. In fact, Troian was named after my favorite actress from the show.

Alex and I recently spent a week-long anniversary trip in Paradise, otherwise known as Oahu, Hawaii. While we were there, we toured the Dole Pineapple Plantation.

There was no shortage of fresh pineapple and coconuts everywhere we went. It wasn’t uncommon for us to find coconuts in the road or on the sidewalk that had just fallen from the trees overhead!

This made me realize that I hadn’t shared these pina colada breakfast bars with y’all yet. What kind of jerk would I be to continue to hold this recipe hostage?!

Piña Colada Breakfast Bars

Servings 20 squares


  • cups  uncooked old fashioned oatmeal
  • 1/2  cup  all purpose flour
  • 1/2  teaspoon  baking powder
  • 1/4  teaspoon  salt
  • 1/4  cup  maple syrup can sub agave here, but I prefer the darker maple flavor
  • 1/2  cup  unsweetened apple sauce
  • tablespoons peanut butter or sub your favorite nut butter
  • 12 oz  can crushed pineapple or half 24 oz can and freeze the other half for smoothies
  • 1/2 cup sugar
  • 1/2 cup coconut sugar*
  • Sweetened coconut shreds** optional


  1. Preheat your oven to 350°F
  2. In a medium saucepan, combine the canned crushed pineapple with the sugars and bring to a boil.

  3. Simmer on medium at a light boil for 15 minutes, stirring often, until thick and jelly-like. The pineapple and sugars will be caramelized and your kitchen will smell lovely.

  4. Line a 9x9 pan with foil and spray with nonstick spray to ensure your bars don't stick
  5. In large bowl, mix your oatmeal, flour, baking powder and salt.
  6. In a separate bowl, mix the maple syrup, apple sauce, and nut butter of your choice.

  7. Add the wet ingredients to the dry ingredients and mix until well combined.

  8. Press your mixture evenly into your prepared pan. You can use either the back of a spoon or a measuring cup to flatten the oatmeal base.

  9. Spread the pineapple jam on top of the oatmeal mixture. If your jam is still fairly runny, use a slotted spoon and only spread the thicker part of the jam on the oatmeal base.

  10. Bake for approximately 45 minutes until the bars are slightly brown around the edge.
  11. Remove from oven and let the bars cool completely.
  12. Sprinkle coconut shreds*** on top as desired and cut into squares. I cut mine 4x5 for 20 squares.

Recipe Notes

* the original recipe made back in 2016 called for a cup of white sugar only instead of half coconut and half white. That is still an option, but I prefer the half coconut. 

** In the middle of Covid, I cannot find coconut shreds anywhere, so my pictures don't have the coconut shreds. I do recommend it though if you can get your hands on some.  

***variation: sprinkle coconut shreds on the bars the last 5-10 of baking for a toasted coconut flavor

As always, I love to see you guys take these recipes and make them your own. If you use this recipe as is or use it for inspiration, I’d love to see your creation. Tag me (@_heybrittney_) and/or use the hashtag #heybrittney so I don’t miss it. 


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