Pineapple Upside-Down Baked Oatmeal Singles

These Pineapple Upside-Down Baked Oatmeal Singles are perfect for when you’re craving a lightened up sweet breakfast. If you’ve been following me for a while you know I love making baked oatmeal, especially in a muffin tin. It’s just so easy to bake once and eat all week as a perfectly portioned grab-and-go breakfast! I have a lot of flavors of these on my site, so I haven’t made a new one in a while, but I recently got a reader request for a pineapple version and it sounded like a great idea to me. Excellent idea, Lisa!

Not only are these Pineapple Upside-Down Baked Oatmeal Singles super easy to make, but they’re a great sweet treat for breakfast, brunch, a snack, or even dessert. They look worthy of a special occasion breakfast or brunch, but they’re also perfectly simple to toss together anytime. Since the fresh pineapple and maraschino cherries are sweet, I like to serve these with something savory like eggs or turkey breakfast sausage. Then you get the best of both worlds! These tasty Pineapple Upside-Down Baked Oatmeal Singles are just 97 calories or 3 WW Points each (4 WW Points each if following the diabetic Weigh Watchers plan). To view your current WW Points for this recipe and track it in the WW app or site, click here!

Variations/Substitutions

• Applesauce: The applesauce is the perfect mild-flavored complement to these oatmeal singles, but if you’re using what you have on hand or want to change up the flavor, mashed banana or yogurt will work in its place.
• Milk: I typically use skim milk in my baked oatmeal recipes because it’s what I keep on hand, but I have used unsweetened almond milk with great success as well. If you need to make these without dairy it shouldn’t be an issue!
• Alternative Sweeteners: I haven’t personally tried making these using a zero-calorie sweetener in place of the brown sugar, but I feel confident that it would work out just fine. Just make sure the sweetener you’re using has a 1:1 substitution ratio with brown sugar so that the sweetness level isn’t off.
• Add-Ins: I think unsweetened shredded coconut would give these a tasty tropical twist, or pecans would be great for some crunch! Keep in mind that this will of course affect the nutrition information/WW points listed if you’re tracking either.

To Freeze:

I love how easily these Pineapple Upside-Down Baked Oatmeal Singles come together, and they’re great to bake once and eat all week! I’ve also frozen my baked oatmeal recipes very successfully by just wrapping each one in plastic wrap once they’re completely cool and putting them all together in a Ziploc freezer bag. You can either defrost them to room temp or heat them up in the microwave before eating. I love having a freezer full of baked oatmeal options at my disposal at breakfast time!

Want More Baked Oatmeal flavors?

Looking for more tasty varieties of lightened up baked oatmeal? Check out my Chocolate Mocha, Oatmeal Raisin, Banana Chocolate Chip, Blueberry, Carrot Cake, Chocolate Coconut Banana, Orange Cranberry, Pear Gingerbread, Strawberry Banana, Raspberry Peach, Pumpkin Chocolate Chip, and Apple Cinnamon varieties (and more!) in the Oats section of my recipe index!

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Pineapple Upside-Down Baked Oatmeal Singles

Prep Time: 10 minutes mins

Cook Time: 22 minutes mins

Total Time: 32 minutes mins

Calories: 97kcal

These Pineapple Upside-Down Baked Oatmeal Singles are a perfect lightened up sweet breakfast or snack!

Yield: 12 oatmeal singles

Ingredients

• 1 cup pineapple chunks, (I used fresh pineapple, but you can use canned if that’s what you have)
• 5 tablespoons packed brown sugar, divided
• 6 Maraschino cherries, cut in half
• 2 cups old fashioned oats
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1 large egg
• 1 egg white
• ⅔ cup skim milk
• ⅔ cup unsweetened applesauce
• ½ teaspoon vanilla extract

Instructions

• Pre-heat the oven to 350 degrees. Lightly mist a 12-count standard-sized muffin tin with cooking spray and set aside.
• Place the pineapple chunks in a bowl and add one tablespoon of the brown sugar. Stir to coat the pineapple. Place half of a maraschino cherry in the center of each well of the muffin tin and surround it with the coated pineapple chunks. If there is liquid remaining in the bowl from the pineapples releasing juice/mixing with the sugar, save it and add it with the wet ingredients in step four.
• In a large mixing bowl, add the oats, the remaining ¼ cup of brown sugar, the baking powder, and the salt and stir together to combine.
• In a separate mixing bowl, add the egg, egg white, milk, applesauce, and vanilla extract and whisk together until combined. Add the wet ingredients to the dry ingredients and stir together until combined.
• Spoon the batter evenly amongst the wells in the prepared muffin tin over top of the cherries and pineapple chunks. Bake for 20-24 minutes until the oatmeal is lightly browned and a toothpick inserted into the center comes out clean. Allow them to cool in the tin for at least 10 minutes before removing and flipping each oatmeal single upside down (so the pineapples are on top) for serving.

Notes

To view your current WW Points for this recipe and track it in the WW app or site, click here!

WW Points per muffin: 3* (Points calculated using the recipe builder on weightwatchers.com)

*4 Points each if following the diabetic plan

Nutrition Information per (1 oatmeal single) serving:

97 calories, 19 g carbs, 9 g sugars, 1 g fat, 0 g saturated fat, 3 g protein, 2 g fiber, 83 mg sodium (from myfitnesspal.com)

Weight Watchers Points Plus:

2 per (1 oatmeal single) serving (P+ calculated using the recipe builder on weightwatchers.com)

Author: Emily Bites

Course: Breakfast, Snack

Cuisine: American

Keyword: Baked Oatmeal, Oatmeal Muffins, WW Breakfast, WW Muffins