Go Back
+ servings
Print Recipe
5 from 1 vote

Pineapple Baked Oatmeal

This oatmeal bake features sweet, tangy pineapples covered in an oatmeal batter sweetened with ripe bananas and agave nectar. It's a fun, healthy breakfast the whole family will love. Whip up this tasty, gluten free treat in under an hour. Leftovers make are perfect for snacking or dessert!
Prep Time10 minutes
Cook Time30 minutes
Cooling time:10 minutes
Total Time50 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Healthy Dessert, Healthy Pineapple Upside Down Cake, Pineapple Baked Oatmeal
Servings: 9
Calories: 311kcal
Author: Stacey Adams

Ingredients

  • 2 medium bananas *extra ripe is best/sweetest!
  • 2 large eggs
  • ½ teaspoon cinnamon
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons agave nectar
  • 2 teaspoons baking powder
  • 2 tablespoons salted butter *melted and slightly cooled
  • 1 & ¾ cups unsweetened almond milk *or milk of choice
  • 2 & ¾ cups whole grain rolled oats
  • cup macadamia nuts *roughly chopped
  • 9 small no added sugar canned pineapple rings
  • 21 maraschino cherries
  • ½ cup unsweetened toasted coconut flakes *optional for topping *see note below

Recipe notes:

Unsweetened toasted coconut flakes: If you can't find unsweetened toasted coconut flakes at the grocery store, you can easily make it yourself! Simply look for raw, shredded coconut in the baking isle. Add flakes to a large, non-stick frying pan and turn heat to low. Stir constantly until all flakes have turned a light brown color, then remove from heat.

Instructions

  • Preheat oven to 400°F.
  • Mash bananas in a large mixing bowl. Add eggs, cinnamon, vanilla extract, agave nectar and baking powder. Whisk until ingredients are well combined.
  • Melt butter in the microwave and allow it to cool slightly. Add to the bowl along with unsweetened almond milk (or milk of choice) and whisk again.
  • Roughly chop macadamia nuts and stir them into your batter along with whole grain oats. Set aside.
  • Generously coat an 8x8 glass baking dish with non stick cooking spray. Line with pineapple rings and maraschino cherries.
  • Cover fruits with oatmeal batter and bake for 30-35 minutes (until slightly golden on top and a toothpick comes out clean).
  • Allow to cool for 10 minutes. Use a small, sharp knife or spatula to loosen oatmeal bake from sides of pan.
  • Place a piece of parchment paper on top of the baked oatmeal, then place a cutting board on top of the paper. Flip bake over onto the board.
  • Cut into squares, add toasted coconut topping and additional agave if desired.
  • Enjoy!

Nutrition

Serving: 1/9th of recipe | Sugar: 19.5g | Fiber: 5g | Calories: 311kcal | Fat: 13g | Protein: 6g | Carbohydrates: 43.5g