Give basic baked oatmeal a tropical twist with pineapple rings, juicy cherries, and a sprinkle of brown sugar to caramelize on top. This Pineapple Upside-Down Baked Oatmeal is ready in just 30 minutes. This recipe is ideal to make ahead and reheat on weekdays or serve fresh out of the oven for brunch.
My New Favorite Baked Oatmeal: Pineapple Upside-Down Baked Oatmeal
You guys, I think this is my favorite baked oatmeal recipe yet! I know warm fruit can be polarizing, but am totally Team Warm Fruit. There is nothing like warm roasted pineapple. The brown sugar sprinkle on top gives it a bit of caramelization on top – it is divine!
Ingredients: Pineapple + Red Cherries
I used canned pineapple rings for ease and presentation. And there’s a silver lining: this baked oatmeal version is naturally sweeter than some of my other variations because the pineapple juice infuses all the way down into the bake. But you can use fresh pineapple too! Or little tidbits or chunks. The juicier the better.
If you have fresh in-season cherries other times of year you can use them for a more natural option. Thrive Market has a dye-free Bing cherry option. Or you can make your own!
How To Serve It
I used a small baking dish that gave me six perfect squares. This dish would be so pretty on a brunch table. Whip up some coconut cream to dollop on top! You could also turn it into little muffin cups, each with a cherry on top. Note the baking time might vary a little. I fed slices to my kids with the pineapples removed = more for me! The base is great for toddlers to pick up in pieces with their little hands.
The Recipe Is Simple
Mix dry, mix wet, mix wet into dry. Pour into baking dish. Top with fruit. Bake.
Pineapple Upside-Down Baked Oatmeal
Ingredients
- 2 1/2 cups rolled oats
- 1 tsp cinnamon
- 1 tsp baking powder
- ¼ tsp salt
- 1 tablespoon brown sugar optional
- 2 eggs  beaten
- 1 teaspoon vanilla extract
- 1.5 cups milk can sub 1/2 cup light cream for a richer dish
- 6 pineapple rings from a can or freshly cut
- 6 cherries
Instructions
- Preheat oven to 350 degrees.
Whisk together dry ingredients in a large bowl.
- Combine wet ingredients in a separate bowl.
Stir wet ingredients into dry ingredients until just combined.
Grease a small to medium sized baking dish or casserole dish with butter or cooking spray.
- Pour oat mixture in.
Add pineapple rings and cherries.
- Sprinkle with additional brown sugar, if desired.
- Bake for about 30-35 minutes, or until center is set.
- Allow to cool slightly before cutting.
Claire says
I’m really missing your old style posts. The weekend updates were my favourites
Kath Younger says
I know, and they were the most fun and easiest for me to write too. But they also meant that every Sunday, instead of snuggling with my family, I was scrambling to find an hour to sit and work. It was stressing me out and always hanging over me on Sundays. I will still be sharing pics from our weekends – they just won’t be as timely.
Sabrina says
Loving the look of this oatmeal bake, and I think my kids would love the flavors – anything to get them to eat more oatmeal, right?! I have to agree with Claire that your weekend recaps are missed! I loved your post from last week about getting up early & being more productive in the mornings – such great tips! Since you’re up earlier these days, is it possible to do a Monday morning weekend recap post like you used to, so you don’t have to cut into Sunday evening family time? I realize that kind of sounds like I’m trying to tell you how to do your job, but I promise I’m not! I just figure that if you like doing the weekend recaps and your readers miss them, why not try to make it work if it’s possible with your schedule? 🙂
Kath Younger says
I’m actually writing a post for tomorrow right now addressing this! I’ve thought about doing it Monday morning, but that gives me such an inflexible window. If Birch cries or Mazen is up early I lose that work time and no post goes up! I’m thinking about Tuesdays as an option – but only if I have time on Mondays. Does it matter to you WHEN it goes up or just that it does?
Caitlin says
Love to read about your weekends anytime! Appreciate your consideration of us but write about what you want, when you want 🙂 We will read it whenever!!!
Kath Younger says
<3
Charmaine Ng | Architecture & Lifestyle Blog says
Photogenic and delicious! Thanks for sharing the recipe, Kath! 🙂
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Eliza says
I love pineapple. Did you try making this with cream instead of milk? How was it?
Kath Younger says
I had a pint of light cream that T bought by mistake which is how I discovered how good it was! A notch richer!
Julie says
Why did you remove the pineapple before serving to your kids?
Kath Younger says
Because my kids won’t eat pineapple rings 🙂 (At least not this week. Mazen likes pineapple but only sometimes…)
Margaret says
We eat a lot of oatmeal but I love switching things up, so I’m excited to try this recipe! Is there really no sugar in the oatmeal part?
Kath Younger says
I added the heaping tablespoon of brown sugar, but you can leave it out.
Margaret says
Thanks, Kath. I eat oatmeal cooked in a pot with no sugar but always put sugar in baked oatmeal (probably half a cup in a 9×13 pan). I will certainly give your recipe a try!
Kath Younger says
I would add 1-2 tbsp if you’re used to it, but the pineapple juice might be enough 🙂
Ginny Monsma says
I’ve made this with chopped canned peaches and apricots for many years…it is made like a custard because of the eggs and milk and vanilla and I also add spices like nutmeg or cinnamon.
Just mix it all up! So easy!
For kids you can try fruit cocktail, they love it!
Lorir says
You don’t have pineapple or cherries on your ingredient list!
Kath Younger says
!!! I think my brain was considering them toppings. Added!
Laurie says
This looks amazing, but can I use fat free milk.
Kath Younger says
Yes you can
gourmand says
wow! its looking so tasty and great tips you shared to make it at home.