Pineapple Upside Down Overnight Baked Oatmeal

Pineapple Upside Down Overnight Baked Oatmeal

If you’re looking for something to spice up your breakfast routine, look no further than this pineapple upside down overnight baked oatmeal. This is a fun one! It has the flavors of a pineapple upside down cake but packed with whole grains from the oats (and probably quite a bit less sugar, ha).

You certainly don’t have to serve this like you would a cake—here’s how she will look just out of the oven. When I’m not taking photos of my overnight baked oatmeal for the world to see, I tend to just scoop it from the pie pan into a bowl to eat while I sip my coffee. I’m fancy like that.

Why overnight? Of course, there’s the convenience in that all you have to do in the morning is pop the pan in the oven and wait. So, that’s nice. But also as the oats sit in the refrigerator overnight, they soak up the moisture and bake up nice and soft, almost like a cake.

I love this pineapple upside down overnight baked oatmeal! Every bite with a cherry feels extra special, ha. Enjoy. xo. Emma

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Pineapple Upside Down Overnight Baked Oatmeal

Course Breakfast
Cook Time 30 minutes
Author Emma Chapman

Ingredients

  • 1 1/2 cups old fashioned oats
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3/4 cup milk
  • 1 egg
  • 20 ounces can pineapple rings, 1/2 cup juice reserved
  • 2 tablespoons melted, cooled butter
  • 6-8 maraschino cherries, cut in half

Instructions

  • Arrange the pineapple rings and cherries on the bottom of a buttered pie pan. You will likely have a few pineapple rings left—cut these up into small pieces to add to the batter.
  • In a large bowl, stir together the oats, sugar, baking powder, and salt.
  • In a smaller bowl, stir together the milk, egg, melted and cooled butter, and vanilla extract.
  • Combine the wet ingredient with the dry in the large bowl and stir to combine. Then, stir in the chopped pineapple pieces.
  • Add this mixture to a pie pan, add your pineapple and cherry pieces, and cover and store overnight in the refrigerator.
  • In the morning, remove the cover and bake at 350°F for 30-35 minutes. If you want to be fancy, you can turn the slightly cooled pan out onto a cutting board so you can see the pineapple slices. But it’s not necessary—just a fun presentation.
Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.

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