Description
These Pineapple Upside-Down Baked Oatmeal Singles bridge the gap between indulgent nostalgia and nutritious fuel. They capture the classic, caramelized charm of the retro cake but pack it into a wholesome, portion-controlled breakfast cup. By using applesauce and fresh fruit, we achieve a moist, tender texture that feels decadent without the sugar crash. Perfect for meal prep, toddlers, or a post-workout snack.
Ingredients
Units
Scale
- 1 cup Pineapple Chunks (fresh preferred)
- 5 tbsp Brown Sugar, packed and divided
- 6 Maraschino Cherries, halved
- 2 cups Old Fashioned Oats (Rolled Oats)
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 Large Egg
- 1 Egg White
- 2/3 cup Skim Milk (or milk alternative)
- 2/3 cup Unsweetened Applesauce
- 1/2 tsp Vanilla Extract
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Generously mist a standard 12-count muffin tin with non-stick cooking spray.
- Create the Fruit Base: In a small bowl, toss the pineapple chunks with 1 tablespoon of the brown sugar to coat. Place half a cherry (cut side up) in the center of each muffin cup. Surround with the sugar-coated pineapple. (Reserve any released juice).
- Mix Dry Ingredients: In a large bowl, combine oats, the remaining 4 tablespoons (1/4 cup) of brown sugar, baking powder, and salt.
- Whisk Wet Ingredients: In a separate bowl, whisk together the egg, egg white, milk, applesauce, vanilla, and any reserved pineapple juice.
- Combine: Pour the wet ingredients into the dry oat mixture. Stir gently until just combined.
- Bake: Spoon batter evenly over the fruit in the muffin wells. Bake for 20-24 minutes until lightly browned and a toothpick inserted into the oatmeal comes out clean.
- Cool and Flip: Cool in the tin for at least 10 minutes to set. Run a knife around the edges, then carefully flip each single upside down onto a platter so the fruit is on top.
Notes
- Grease the Pan: Do not skip spraying the pan! The sugars in the pineapple caramelize during baking and will stick if the pan isn’t greased.
- Oat Type: Use Old Fashioned (Rolled) Oats for the best texture. Instant oats may become too mushy.
- Flavor Boost: If the pineapples release juice while mixing with the sugar in step 2, save that liquid and add it to the wet ingredients for extra flavor.
- Cooling: Letting them cool for 10 minutes is crucial; if you try to remove them while piping hot, they may crumble.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Breakfast, Meal Prep, Snack
- Method: Baking
- Cuisine: American, Tropical
Nutrition
- Serving Size: 1 single
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 1.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2.5 g
- Protein: 4 g
- Cholesterol: 15 mg
