Pineapple Upside down Baked Oats

Pineapple Upside down Baked Oats

Jessie Cagliero
Recipes, Breakfast, Bars

This baked oatmeal recipe captures everything you adore about pineapple upside down cake - rich, caramel flavor of brown sugar paired with sweet pineapple, maraschino cherries, and hearty oats. The best part? The irresistible aroma that fills your home as it bakes to perfection.

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Why you’ll love pineapple upside down baked oatmeal

This baked oatmeal recipe captures everything you adore about pineapple upside down cake - rich, caramel flavor of brown sugar paired with sweet pineapple, maraschino cherries, and hearty oats. The best part? The irresistible aroma that fills your home as it bakes to perfection.

Oatmeal bakes are a convenient way to serve a hearty breakfast - bake it in advance so its ready to go on a busy morning.

This bake is nutritious and satisfying - oats have a lot of fiber and vitamins, and paired with wholesome almond flour and oat milk, this bake will curb your cravings!

Recipe Tips for the best pineapple upside down baked oatmeal

This oatmeal bake is seriously easy to make, and if you follow these tips you’re on your way to the perfect bake.

Once the batter is mixed together, try to get the bake into the oven quickly. The longer the batter sits, the more the oats will absorb. If you wait too long and the oats get soggy, the bake could turn out mushy and tough.

To avoid over-browning the top, place foil over the top of the baking dish half way through the bake time.

FAQ

  • Oats contain essential vitamins, minerals, antioxidants, and fiber. When added with other wholesome ingredients such as almond flour, fruits, and nuts, baked oats are a better choice than some other breakfast options.

  • Yes you can use quick oats in baked oatmeal, however, the texture will turn out more dense. I prefer the flakey texture of rolled oats in this bake, but quick oats will work in a pinch!

  • Oats and almond flour take more time to absorb moisture than white flour, so it’s likely that the bake needs a little more time in the oven. The bake is done when a knife inserted into the center comes out clean.

  • Both options make a hearty and satisfying breakfast.

    • They can be prepared in advance for those mornings on the go.

    • They both serve as a base for add ins like berries or fruit, chia seeds, and nuts.

    • They are equally delicious (in my humble opinion!).

Helpful Kitchen Tools

  • 8 x 8 inch square baking dish

  • Parchment paper

  • Large mixing bowl

  • Liquid measuring cup

  • Spatula

Ingredients

Topping

  • ¼ cup unsalted butter, melted

  • ½ cup packed brown sugar (I used dark brown sugar)

  • About 8 ½ slices Canned sliced pineapple rounds

  • About 16 Marachino cherries

Batter

  • 2 cups old-fashioned oats

  • ¼ cup  coconut flour

  • 1 tablespoon chia seeds

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • ½ teaspoon Kosher salt

  • 2 large eggs

  • ¼ cup grapeseed oil

  • 1 cups unsweetened oat milk

  • 2 1/2 teaspoons vanilla extract

  • 1/3 cup maple syrup

How to make pineapple upside down baked oatmeal

Prep

Preheat the oven to 350℉.

Make the topping

Add the butter to the bottom of an 8 x 8 inch baking dish. Add the brown sugar and mix it into the butter, spreading it up the sides of the pan as well.

Cover the bottom of the dish with pineapple rings. Slice extra rings in half and place them up the sids of the pan.

Place maraschino cherries in the middle of the pineapple rings and in any holes between the rings as desired.

Make the batter

In a large bowl, mix together oats, coconut flour, baking powder, baking soda, chia seeds, and salt until well combined.

In a large bowl, mix together grapeseed oil, maple syrup, eggs, vanilla extract, and oat milk until well combined.

Add the wet ingredients to the dry ingredients and mix until well combined, scraping down the sides of the bowl as needed.

Add the chocolate chips and mix until evenly distributed.

Add the batter to the baking dish. 

Bake in the oven for about 40-45 minutes or until the top turns light golden brown and a knife inserted in the center comes out clean.

To remove the bake from the dish

Let the oatmeal bake cool in the pan for about 10 minutes.

Place a Cutting board or cake dish over the top of the pan and quickly flip it over and set it down.

Tap the top of the baking dish to make sure that all contents have come loose and remove it.

If there are any pineapples stuck to the pan, simply pull them off and place them back on top of the oatmeal bake.

How to Store

Store pineapple upside down baked oatmeal at room temperature in an air tight container for up to two days, or store in the refrigerator for up to five days. If stored in the refrigerator, let stand at room temperature for 30 minutes, or pop in the microwave for five to ten seconds to warm to room temperature.

You can also freeze pineapple upside down baked oatmeal easily. Just place (fully baked and cooled) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and place in the refrigerator 24 hours prior to serving.

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Breakfast, Casserole
American
Servings: 12
Author: Jessie Cagliero
Pinneapple Upside Down Baked Oats

Pinneapple Upside Down Baked Oats

This baked oatmeal recipe captures everything you adore about pineapple upside down cake - rich, caramel flavor of brown sugar paired with sweet pineapple, maraschino cherries, and hearty oats. The best part? The irresistible aroma that fills your home as it bakes to perfection.

Prep time: 30 minutesCook time: 45 minutesTotal time: 1 H & 15 M
Cook modePrevent screen from turning off

Ingredients

Topping
Batter

Directions

  1. Prep: Preheat the oven to 350℉.
  2. Make the topping: Add the butter to the bottom of an 8 x 8 inch baking dish. Add the brown sugar and mix it into the butter, spreading it up the sides of the pan as well. Cover the bottom of the dish with pineapple rings. Slice extra rings in half and place them up the sids of the pan. Place maraschino cherries in the middle of the pineapple rings and in any holes between the rings as desired.
  3. Make the batter: In a large bowl, mix together oats, coconut flour, baking powder, baking soda, chia seeds, and salt until well combined. In a large bowl, mix together grape seed oil, maple syrup, eggs, vanilla extract, and oat milk until well combined. Add the wet ingredients to the dry ingredients and mix until well combined, scraping down the sides of the bowl as needed. Add the chocolate chips and mix until evenly distributed. Add the batter to a 9" round baking dish.
  4. Bake: Place in the oven for about 40-45 minutes or until the top turns light golden brown and a knife inserted in the center comes out clean.
  5. To remove the bake from the dish: Let the oatmeal bake cool in the pan for about 10 minutes. Place a Cutting board or cake dish over the top of the pan and quickly flip it over and set it down. Tap the top of the baking dish to make sure that all contents have come loose and remove it. If there are any pineapples stuck to the pan, simply pull them off and place them back on top of the oatmeal bake.

Nutrition Facts

Calories

354

Fat

13 g

Sat. Fat

4 g

Carbs

54 g

Fiber

6 g

Net carbs

48 g

Sugar

24 g

Protein

7 g

Sodium

188 mg

Cholesterol

41 mg

*Nutrition is auto-calculated by recipes generator.

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