It might not have cooled down into fall here during the day, but once it is September, it feels like time to start making hearty, warm breakfasts. Baked oatmeal sounds so good as fall approaches. And it did get down to 45° at night this week.
If you haven’t seen it, I actually wrote an entire cookbook on oats a few years back, Oats Gone Wild. In the “ber” months, we definitely eat a lot of oats.
Upside Down Pineapple Oats
Ingredients:
- 3½ Tbsp brown sugar, divided
- 6 maraschino cherries (see here for naturally dyed ones)
- 20-ounce can of pineapple slices
- 2/3 cup unsweetened applesauce (2 snack tubs worth)
- 2/3 cup milk
- 2 large eggs
- 1 Tbsp pure vanilla extract
- 2 cups old-fashioned rolled oats (gluten-free if needed)
- 1½ tso baking powder
- ¼ tsp fine sea salt
- ¼ tsp ground cinnamon
Directions:
Preheat oven to 350°F, lightly oil a 9 x 13-inch glass baking pan.
Place 6 pineapple rings in the pan, and a cherry in the center of each. If you really like cherries, you can add more between the rings.
Sprinkle with 1½ tablespoons of the brown sugar over the pineapple.
In a mixing bowl, whisk the applesauce, milk, eggs, vanilla, and remaining 2 Tablespoons brown sugar.
Add in the pats, baking powder, salt, and cinnamon.
Stir until combined.
Gently pour over the pineapple, spreading it carefully.
Bake for 40 minutes.
Let cool a bit before slicing. It can be chilled and eaten cold (delicious), or reheated in the microwave for about a minute.
Store tightly covered in the refrigerator, it will last for 4 to 5 days for an easy breakfast.
Serves 6 portions.
~Sarah
