Have any pineapple left from the sweet pineapple oatmeal we made on Monday? I sure hope so. Because we’re about to make some seriously amazing baked pineapple upside-down cake oatmeal. That’s right. We’re doing this. Come on. Get into the kitchen with me and make this deliciousness happen.
I couldn’t pass this opportunity up. Now that I know how much I love pineapple with oatmeal, I want to experiment more with it. So I couldn’t not make a baked oatmeal with pineapple, right? Duh. And I think I see a baked piña colada oatmeal in our future too. *rubs hands together and cackles wickedly*
The “cake” part of this dish made from oats you can grind or leave whole (see notes for further instructions), and it’s so good that you will question the fact that this is appropriate for breakfast. But oh yes, it is. That’s how we do it here. Breakfast that tastes like dessert? Sign. Me. Up.
Baked oatmeal is clearly one of my favorite things. So I hope you’re joining me every Friday for a new baked oatmeal recipe! If not, catch up on what you’ve missed by clicking right here. Though you may want to check out some of my favorites, like cookie dough, french toast, chocolate zucchini, carrot cake, and blueberry pie. And we made a pineapple stovetop oatmeal earlier this week, so that’s a good one too!
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me #fruitsohard on Instagram. I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for if you’d like. Vibe high, my friends!
A sweet, delicious baked pineapple upside-down cake oatmeal that's perfectly healthy enough for breakfast but indulgent enough for dessert! It's vegan, gluten-free, and refined-sugar/oil-free too. Yum!
- 1/2 ripe banana, mashed*
- 1/2 cup zucchini, peeled and grated
- 1 tbsp maple syrup
- 2 tbsp water**
- 1/2 tbsp pineapple juice**
- 1/2 tsp vanilla extract
- 1 tbsp ground flax/chia
- (optional) 1/8 tsp turmeric
- 1/2 cup oats***
- 1 pineapple ring
- 1/4 tsp coconut sugar
Preheat oven at 350 degrees F (176 C) and ready your ramekin (either with parchment paper or nonstick spray - I choose to bake this oatmeal without either).
In a medium bowl, mix mashed banana, grated zucchini, maple syrup, water, pineapple juice, vanilla extract, flax/chia, and (optional) turmeric until combined.
Add oats and mix well. Then put mixture into ramekin and top with pineapple ring. Dust pineapple ring with coconut sugar.
Bake for 20-25 minutes, let cool slightly, and then enjoy!
*You can use frozen-thawed or fresh. Both work fine.
**You can use a different combination of pineapple juice and water if you want more pineapple flavor to the cake, but you don't want more than 2 1/2 - 3 tbsp liquid here.
***You can grind your oats here to make more of a cake-like texture too. If you do this, add 1/4 tsp baking powder and 1/4 tsp baking soda to help it rise and reduce grated zucchini to 1/4 cup.