Pineapple Upside-down Baked Oatmeal
Nutritional Info
- 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
View full nutritional breakdown of Pineapple Upside-down Baked Oatmeal calories by ingredient
Introduction
Studies show that oatmeal, almonds and pineapple help reduce belly fat. Combine all three for an easy, vegan, and protein rich breakfast. Studies show that oatmeal, almonds and pineapple help reduce belly fat. Combine all three for an easy, vegan, and protein rich breakfast.Number of Servings: 12
Ingredients
-
3 tsp. brown sugar
¼ fresh pineapple, peeled and cored
2 cups rolled oats (not instant)
2 Tbsp. maple syrup or agave
1 cup applesauce
½ cup milk of your choice
½ cup water
12 raspberries or cherries (optional)
1 Tsp. vanilla extract
¼ tsp. almond extract (optional)
¼ cup almond meal
cooking spray
Tips
Serve on it’s own or with fresh fruit. Great for brunch or for weekday breakfasts on the run.
Note: To make ahead, place the muffin tin in the freezer instead of the oven. Once frozen, remove from the muffin tin and place the moulded oatmeal cakes in a freezer bag. This gives you the option of baking only a few, or even one. Just pop the frozen oatmeal back into the muffin tin and bake for 25-30 minutes. Do this while you shower and you’ll have a warm healthy breakfast on the go!
Directions
Preheat oven to 375
Spray 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 ¼ 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 cakes
Number of Servings: 12
Recipe submitted by SparkPeople user TBRENNAN6207.
Spray 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 ¼ 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 cakes
Number of Servings: 12
Recipe submitted by SparkPeople user TBRENNAN6207.