A sweet, delicious baked pineapple upside down cake oatmeal healthy enough for breakfast but indulgent enough for dessert! #fruitsohard #vegan #glutenfree #pineapple #pineappleupsidedowncake #oatmeal

Baked Pineapple Upside-Down Cake Oatmeal

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!

Course Breakfast
Cuisine Vegan | Gluten-Free
Prep Time 10 minutes
Cook Time 25 minutes
Cool Time 26 minutes
Total Time 45 minutes
Servings 1

What you'll need:

  • 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

What you'll do:

  1. 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).

  2. In a medium bowl, mix mashed banana, grated zucchini, maple syrup, water, pineapple juice, vanilla extract, flax/chia, and (optional) turmeric until combined. 

  3. Add oats and mix well. Then put mixture into ramekin and top with pineapple ring. Dust pineapple ring with coconut sugar.

  4. Bake for 20-25 minutes, let cool slightly, and then enjoy! 

Recipe Notes

*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.