Breakfast

Pineapple Upside-down Baked Oatmeal is for Breakfast, Snack.

Pineapple Upside-down Baked Oatmeal takes 15 minutes to prepare.

Pineapple Upside-down Baked Oatmeal takes 25 minutes to cook.

Pineapple Upside-down Baked Oatmeal makes 12 servings.

The ingredients for Pineapple Upside-down Baked Oatmeal are:

3 tsp. brown sugar
? fresh pineapple, peeled and cored
2 cups rolled oats (not instant)
2 Tbsp. maple syrup or agave
1 cup applesauce
? cup milk of your choice
? cup water
12 raspberries or cherries (optional)
1 Tsp. vanilla extract
? tsp. almond extract (optional)
? cup almond meal
cooking spray

Here is how you make Pineapple Upside-down Baked Oatmeal:

Preheat oven to 375Spray a muffin tin with cooking spray.Using a small circular cookie cutter, cut pineapple into little circles. Alternately you could simply add chopped fresh pineapple. Sprinkle each mould of the muffin tin with ? teaspoon of brown sugar.Place the pineapple circles in the muffin tin moulds. You can optionally add a cherry or raspberry to each as well.Combine remaining ingredients in a medium bowl.Fill the muffin tin to the top with oats, covering the pineapple. Press down to ensure the oats are surrounding the fruit. It should make about twelve oatmeal cakes.Bake uncovered for 25 minutes. For a light crust, broil for an additional 3-5 minutes until lightly browned.Cool on a rack for ten minutes. Circle the edges of each oatmeal cake with a knife to separate from the tin. Flip the tin onto a large plate to remove the baked oatmeal.Serving Size: Makes 12 mini oatmeal cakesNumber of Servings: 12Recipe submitted by SparkPeople user TBRENNAN6207.

The nutritional information for Pineapple Upside-down Baked Oatmeal is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 89.0

• Total Fat: 1.0 g
• Cholesterol: 0.0 mg
• Sodium: 9.5 mg
• Total Carbs: 18.5 g
• Dietary Fiber: 1.8 g
• Protein: 5.7 g

The dietary needs meet for Pineapple Upside-down Baked Oatmeal is Vegan