Pineapple Upside-Down Baked Oatmeal
Give basic baked oatmeal a tropical twist with pineapple rings, juicy cherries, and a sprinkle of brown sugar on top. Ready in just 30 minutes, this breakfast is ideal to make ahead and reheat on weekdays or serve fresh out of the oven for brunch.
Servings 6 servings
- 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
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.