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!
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.