Friends, I have a pineapple problem 🍍
Well... some may say it's a problem, but I tend to disagree because it's actually a pretty delicious "problem" to have. Let's call it an obsession, shall we?
You see, after not being able to eat pineapple for years, I've found I can eat it again and eat it I have done. The pineapple industry must be booming at the moment because I'm going through pineapples like it's my job (and it should be) and I even bought a fancy pants pineapple corer/slicer/thingamabob to make eating pineapple faster and more convenient.
You'll find me adding pineapple to savoury dishes (and yep, I've fallen in love with pineapple on pizza which I always thought was gross), devouring piece after piece on it's own - and of course, you'll find me baking with it too.
On my mission to try ALL THE PINEAPPLE THINGS, I decided I really needed to make a pineapple upside down cake... only, I also really wanted to use pineapple in my baked oatmeal.
So, as the cute little Old El Paso girl says; Porque no los dos?
Why don't we have both?
Thus, my friends, this recipe was born. I've included two options - an upside down version and a not upside down version because we were torn as to which we liked better.
The upside down version is more traditional - but the not upside down version gives you the best of both worlds as you have the soft bits and juicy fruit bursts as well as crisper edges.
So let me share the recipe with you! >>
Healthy Vegan Pineapple Upside Down Cake Baked Oatmeal Recipe
low fat, gluten free*, clean eating recipe, refined sugar free, nut free,
egg free, dairy free, vegan, flourless, kid friendly, freezer friendly
1 cup (240g) unsweetened applesauce
3/4 cup milk of your choice
2 tbsp maple syrup or sweetener/sugar of your choice*
2 1/2 cups (225g) gluten free oats (rolled or quick oats**)
4-6 pineapple rings, thinly sliced (I used fresh pineapple but you could also used canned)
4-6 fresh or frozen cherries, halved (you can also use blueberries or leave this out)
1 tsp baking powder
1 tsp baking soda
- Preheat your oven to 180C/355F
- Line an 8x8" or 9x13" cake tin or baking pan with baking paper and set aside.
- In a medium-large mixing bowl, combine your applesauce, milk and maple syrup and mix to combine.
- Mix in your oats, baking powder and baking soda, mixing until all of your oats are covered and your ingredients are mixed through.
- For the upside down version: Place your pineapple rings onto the bottom of your prepared pan, adding a cherry or blueberry to the middle of each ring.
- Pour your oat mixture into your prepared tin and smooth out with a spatula or back of a spoon, ensuring the mix is evenly spread out.
- For the non-upside down version: Add your pineapple rings to the top of your oatmeal mixture, placing a cherry or blueberry in the middle of each ring.
- Bake for 15-25 minutes or until cooked through and lightly golden. Cooking times will vary depending on the thickness of your baked oatmeal so keep an eye on it and take it out once it's cooked through and firm to touch. A skewer inserted into the middle of the oatmeal will remove with a few moist crumbs.
*Quick oats will give you a softer texture, however, use whatever you have on hand! If you're not gluten free, just use regular oats! Find out more about oats on a gluten free diet here and feel free to substitute with quinoa flakes instead if you can't eat oats.
My Secret to Perfect Pineapple Rings - Click to shop!
But tell me, what's your favourite fruit?
And what are two things you love that you wish (or do) combine?
I love writing and food so helloooo blog 😉 and as for favourite fruit, there are very few fruits I don't love - but pineapple and cherries are definitely up at the top of the list!