I love making new baked oatmeal ideas for Kirk, as he eats it most mornings. This one isn’t very sweet (I actually made it with only a Tablespoon of maple syrup), so if you have a sweet tooth, you might want to use up to a quarter cup for the batch, or drizzle some on top before eating.
Pineapple Upside Down Baked Oatmeal
- 2½ cups rolled oats (gluten-free if needed)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp fine sea salt
- 1½ cups unsweetened oat milk
- 2 Tbsp pure maple syrup
- 2 Tbsp ground flaxseed + 4 Tbsp water
- 1 tsp pure vanilla extract
- 6 rings pineapple (canned, from a large can)
- 6 naturally dyed maraschino cherries
Preheat oven to 350°, spray a 9×13″ baking dish with cooking spray, or lightly oil.
Mix dry ingredients together in a large mixing bowl. Whisk wet ingredients together, let sit for 5 minutes for flax to hydrate, whisk again.
Pour wet over dry, stir well.
Spread oats in the prepared dish.
Place the pineapple rings on top, the cherries inside each ring.
Bake for 30 to 35 minutes.
Serve warm, or chill for later eating. Reheat a slice for about a minute in microwave.
Makes 6 portions.