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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!
You may also enjoy:
-
STARTING THM
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my recipe index
-
recipe index by fuel type/allergy/theme
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Apple Pie Baked Oatmeal
-
Blueberry Baked Oatmeal
-
Cran-Apple Oat Cake
-
Ginger Peach Oatmeal Cake
-
Pumpkin Chip Baked Oatmeal
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.
You can pin this recipe here:
I’ve been convicted recently that I need more ‘E’ meals in my food journey. I don’t eat oatmeal because of the texture, but I love the single serve ‘cake’ recipe from THC, so I was willing to give this a try. It is absolutely wonderful! Gently sweet and it lost enough of the ‘hot oatmeal’ texture for me to really enjoy it! I made it as directed except for deleting the pure stevia, since I’m very sensitive to the stevia flavor. Thanks for a great addition to my weekly menu planning!
I’m glad you liked it, Shirley!
I love oatmeal recipes! Looking for an oatmeal cake recipe with fruit in it, like pineapple, cherry pie filling, etc.
I’m not entirely sure what you’re looking for if this recipe doesn’t fit the bill (my baked oatmeal recipes are kind of like a dense cake), but here are some other recipes you may want to try:
https://www.briana-thomas.com/apple-pie-baked-oatmeal/
https://www.briana-thomas.com/mango-baked-oatmeal/
https://www.briana-thomas.com/pumpkin-chip-baked-oatmeal/
You can find a banana bread baked oatmeal and a cherry pie baked oatmeal in my second cookbook, Convenient Food. 🙂
Oh my word! this is the most delicious dessert ever! I have to tell you that I used the juice from the no sugar added pineapple bits in place of the water, and I didn’t use the Molasses I used swerve. It was perfect! So happy that Thanksgiving is going to have a yummy dessert!! My new favorite!!!
Yay! I’m so glad you liked it! Just a note for my THM readers – fruit juice isn’t on plan for THM due to the high glycemic load, so best to stick with the water to stay completely on plan. 🙂 But I’m sure it’s amazing with the juice, and as a treat once in awhile I’m sure it won’t hurt. 😉
I just made this for breakfast so I omitted the overnight in the fridge and it turned out great.
I’m glad it worked for you, Donna!
My husband has never eaten oatmeal in the 50 plus years that we have been married. But I made this for the second time today and he said “I could eat oatmeal any time it tastes like this!” I like this too.
WOW! That’s awesome!
Delicious!!!!!
Oh. My. Word. This was the best. I made it last night and ate it on the way to work this morning, (sshhhh, that’s really bad, I know, lol). The pineapple was perfection. I usually add some almond milk to my oatmeal but since I was driving, I left it off, but did add a tad of butter on top! I love all your baked oatmeal recipes but this one seriously takes the cake. 😉 Thanks for all you do!
Woohoo! I’m so glad you liked it, Erika!
Could you make this recipe as muffins?
I’ve tried your “tapioca” chia recipe and my dad – who grew up in the Mennonite community loved it!
I haven’t tried that but I’m sure it would work. 🙂 They probably won’t need to bake as long. I’m so glad y’all enjoyed the chia “tapioca”!
At first I also was a little confused about the draining vs juice and all, but I figured it out and it turned out perfect. My favorite healthy baked oatmeal yet! I had mine with a dollop of almond milk and *gasp* a small drizzle of maple syrup. ? Perfection!
Also I meant to rate it 5 stars. Not sure what happened there ?
Woohoo! I’m so glad you liked it!
I’ve never tried mixing baked oatmeal the evening before, but am looking forward to trying it! Just for interest’s sake, my mom learned Ryan’s dad is her first cousin on the Burkholder side. Since we Mennonites get so into discussing relation! 🙂
Also meant to say, I love reading your posts! It brings back memories of our “honeymoon days”. It’s a special time! Enjoy and God bless!
Thanks for stopping by, Dorene!
Can I sub pure maple syrup for molasses?
They have similar glycemic indices so that would probably be fine from a nutritional standpoint, but I don’t think you’ll get as strong a “brown sugar” flavor from maple syrup in these small quantities as you will from molasses.
This looks delicious but I’m a little confused. The ingredient list says to drain the pineapple but the instructions say to pour the pineapple, juice and all, on top of the oatmeal. Does the sweetener and mashing the fruit make more juice? I wouldn’t ask but I’ve never made baked oatmeal before but would like to try this one because I love pineapple. 🙂
Yes, when you add the sweetener and mash the pineapple more juice comes out of it. 🙂 Good question – I should clarify that in the recipe.
I’m excited to try this! I make a 9×13 batch of baked oatmeal every Sunday to eat throughout the week. I use your blueberry baked oatmeal recipe as a base and have come up with a few variations of my own with different fruits. 4 hours of soak time in the fridge is enough for that recipe. (I do my prep for the week Sunday afternoon). Pineapple is a great idea!
I’m glad you’ve been enjoying it and making it your own, Teresa!
Happy days, a new breakfast recipe! I am going to put this together right now and bake in the morning. So blessed to have all the ingredients. I know it will be a 5 star even without tasting it.
Aw, thanks for the vote of confidence, Patricia! I hope it meets your expectations. 😉