Are you getting tired of my pineapple-coconut marathon? Well, I’m not! This next one is for all of you that love Pineapple Upside-Down Cake and want to feel like they are having cake for breakfast. Yup, it’s healthy, filling, and really fun (and vegan, and gluten-free, and the list goes on…)!
*I buy canned pineapple chunks, in water or juice, and when I open it, I keep the rest in a resealable container in the fridge, so a few chunks at a time can go into recipes like this one!
~Preheat oven to 350 degrees F. Spray a small baking ramekin with nonstick spray and set aside.
~In a microwave-safe bowl, par-cook your oats by combining the oats and water and heating for 1 min, being careful to not let it boil over. When it’s done, stir in the sweetener, cinnamon, and vanilla.
~In the bottom of your ramekin, first sprinkle the brown sugar. Then, use your fingers to break up the pineapple into smaller pieces and lay them in an even layer in the bottom of the ramekin. Finally, scoop your oatmeal into the ramekin and smooth the surface with a spatula. Put it in the oven and cook for 25 min. Then, turn the heat up to 450 degrees (or you can turn on your broiler) and cook for an additional 5-7 min to get some golden color on top.
~Let cool on a wire rack for a bit. Either dig in right now or you can carefully turn out the baked oatmeal to check out your pineapple handiwork! OR you can wrap it up and put it in the fridge for an easy heat-and-eat breakfast tomorrow!
Strike up a conversation: What flavors remind you most of summer?