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Pineapple Rightside-Up Baked Oatmeal…
- has the flavors of a pineapple upside-down cake
- without the hassle and mess of turning anything upside down.
- But it does have more of a cakey texture than many baked oatmeals do because it’s refrigerated overnight before baking!
- No, I do not recommend skipping that step. 😉
Now that we’ve cleared that up, moving on. There’s not a whole lot to say about this baked oatmeal other than that it is very good, very easy, and makes an excellent THM E breakfast, snack, or dessert – so I won’t delay you much longer. (I need to go make supper for my hungry hubby…haha.) It has protein of its own from the oats and egg whites so you don’t have to add extra protein when eating it to complete your meal, but if you want to, I’ve given some suggestions for that in the recipe below.
Why did you use two different kinds of sweeteners?
I’m glad you asked! I like to use multiple sweeteners in a recipe to give it a more balanced sweetness. Also, I like to use stevia wherever I can (it does a terrific job in baked oatmeal!) for budget purposes, but I wanted to use a granulated sweetener to coat the pineapple to give the topping a little more juice and caramelization.
I absolutely love THM Pure Stevia Extract Powder and THM Super Sweet Blend and use them almost exclusively. Trim Healthy Mama produces the best-tasting stevia I’ve found; it’s more “forgiving” than other brands if you accidentally use too much. I use stevia wherever I can because the more concentrated a sweetener is, generally the cheaper it is per serving; but in recipes that need some bulk and texture from a granulated sweetener or with flavors that don’t pair well with straight stevia (like chocolate), I supplement with THM Super Sweet Blend. Super Sweet Blend is still more concentrated than other sweeteners like THM Gentle Sweet and therefore more economical, but it’s not nearly as concentrated as Pure Stevia Extract Powder. If you find that Super Sweet Blend still tastes more “stevia-y” than you like, try THM Gentle Sweet! It’s called “Gentle Sweet” for a reason; it has a lower concentration of stevia and is extra gentle on taste buds that are still coming off of sugar!
Feel free to substitute for the sweeteners in this recipe with your favorite low-glycemic sweetener, to taste. (I do recommend using a granulated sweetener of some sort in the topping. You can find lots of options locally! Pyure and Swerve, for example.) You can use this sweetener conversion chart to help convert between sweeteners, but always start with less sweetener than you think you’ll need, then taste and add more in small increments until it meets your taste buds’ approval. A lot of people like things sweeter than I do, so feel free to add more sweetener to my recipes!
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As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission (but your price doesn’t change).
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- 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
- 1 c. pineapple chunks (canned in their own juice)(drained)
- 1 tsp. THM Super Sweet Blend
- 1 tsp. molasses
- 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!
-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.