Pineapple Rightside-Up Baked Oatmeal
THM E, low fat, no sugar added, gluten/dairy free | Use carton coconut milk in place of the almond milk for a nut-free version. Most people with tree nut allergies can have coconut products, but confirm with your doctor first.
Author: Briana Thomas
Serves: 4
Ingredients
- 2 c. old-fashioned oats (use gluten-free if necessary)
- 1¼ c. unsweetened almond milk
- ¾ c. egg whites
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- ½ tsp. baking powder
- ½ tsp. salt
- ¼ tsp. THM Pure Stevia Extract Powder
Pineapple Topping:
- 1 c. pineapple chunks (canned in their own juice)(drained)
- 1 tsp. THM Super Sweet Blend
- 1 tsp. molasses
Instructions
- Mix the first section of ingredients together and pour into a greased 8"x8" pan or 9" pie plate.
- Mash the pineapple chunks, Super Sweet Blend, and molasses together with a pastry cutter until the pineapple is in small pieces. Pour this mixture (including the juice that came out of the pineapple when mashing it) on top of the oatmeal layer and spread it out. Cover and refrigerate overnight.
- In the morning, bake the oatmeal at 350* for 45 minutes. Let it sit for a few minutes to solidify before cutting and serving. Store leftovers in the refrigerator. It's good warm or cold!
Notes
-Molasses is approved in small amounts (up to ¼ tsp. per serving) for flavor in THM recipes.
-Do not omit the overnight refrigeration! It's necessary for the right texture.
-Since oats have some protein of their own and egg whites add extra protein, I personally don't feel like I have to add protein to this to make it a meal, but if you find that a slice doesn't hold you over for 3 hours, add some lean protein on the side. You could have some low-fat cottage cheese or Greek yogurt or stir some collagen into your tea or coffee. I like to eat this as breakfast or use it as an E snack or dessert. If you eat this after an E meal that already contains a carb source, I'd go easy on your other carb source and have only half a slice of this for a sweet finish so you don't overdo the carbs.
-Do not omit the overnight refrigeration! It's necessary for the right texture.
-Since oats have some protein of their own and egg whites add extra protein, I personally don't feel like I have to add protein to this to make it a meal, but if you find that a slice doesn't hold you over for 3 hours, add some lean protein on the side. You could have some low-fat cottage cheese or Greek yogurt or stir some collagen into your tea or coffee. I like to eat this as breakfast or use it as an E snack or dessert. If you eat this after an E meal that already contains a carb source, I'd go easy on your other carb source and have only half a slice of this for a sweet finish so you don't overdo the carbs.
Recipe by Briana Thomas at https://www.briana-thomas.com/pineapple-rightside-up-baked-oatmeal/