This pineapple upside down baked oatmeal may look like a boring breakfast, but there’s a sweet surprise hiding on the bottom that will turn this dish into a new favorite!
The countdown is on. T-minus a few days until school is over. Summer is on the horizon. It’s so close, we can almost touch it. Wahoo!
We’re not there quite yet. School is still in session. Weekdays are not yet long and lavish and feel the same as weekends. There’s still homework, baseball practice, and karate. But, with this dish you’ll practically feel like you’re sipping a Mai Tai on the beach!
Ok…maybe not. But, you can have a sweet and healthy breakfast prepped and ready to go for those final “weekday” mornings!
BAKED OATMEAL TIPS
- There are so many possible flavor combinations for baked oatmeal! Add some chopped pecans, almonds, or walnuts. You can even add white chocolate chips.
- Adding a bit of oil (coconut or vegetable) provides some healthy fat.
- Both applesauce AND yogurt work well. Choose your favorite or whatever you find in the pantry/fridge. I often use a coconut milk yogurt.
- Gluten free as long as the oats are certified gluten free and you use gluten free flour. I use oat flour.
- Serve right out of the oven or make ahead and store in the fridge. Baked oatmeal will last for 4-5 days. I prefer re-heating in the microwave for 30-45 seconds.
Please let me know how you like this recipe in the comments. I hope it becomes part of your morning routine, too!
50 minutes
Pineapple Upside Down Baked Oatmeal
Ingredients
- 12 slices of pineapple (20 oz. can + 2 slices)
- 12 maraschino cherries
- 2 Tbsp. coconut oil, melted
- 1/2 c. yogurt or applesauce
- 1/2 c. brown sugar
- 1 Tbsp. maple syrup
- 2 Tbsp. pineapple juice
- 1 tsp. cherry juice
- 1 tsp. vanilla
- 2 eggs
- 1/2 c. flour (I used oat)
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 1 c. milk (can use dairy free)
- 2 c. old-fashioned or rolled oats
- 1/4 c. brown sugar
- 2 Tbsp. pineapple juice
- 1 Tbsp. maple syrup
Glaze
- 1/3 c. powdered sugar
- 1 Tbsp. pineapple juice
Instructions
- Preheat the oven to 350 degrees. In a large mixing bowl, whisk the coconut oil, yogurt/applesauce, brown sugar, maple syrup, pineapple juice, cherry juice, vanilla, eggs, flour, baking powder, salt, and cinnamon. Carefully whisk in the milk. Then, stir in the oats.
- In a small bowl, whisk the brown sugar, pineapple juice, and brown sugar. Drizzle over the bottom of a greased 9x13 pan. Top with the pineapple rings. Then, add a cherry to the center of each ring. Next, pour in the oatmeal batter. Bake for 30-35 minutes.
- GLAZE: In a small bowl, whisk the powdered sugar and pineapple juice until a thick glaze forms. May need to add a bit more sugar or liquid until desired consistency is reached. Drizzle over the oatmeal.