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!
- 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.
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!
Pineapple Upside-Down Baked Oatmeal Singles
- 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
- 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.
2 per (1 oatmeal single) serving (P+ calculated using the recipe builder on weightwatchers.com)
Pineapple is my weakness, and such desserts only please. Quickly, tasty and appetizing – thank you for new wonderful recipes to me and my husband really liked this dessert
These are very good. I had only canned pineapple which, to me, doesn’t have the depth of flavor as fresh. The recipe comes together quickly. I think they could use a bit more flavor – maybe some cinnamon. Each little muffin is very filling. Thank you for a great recipe.
When pineapples are cheap, I buy a couple (or a few), use a pineapple corer to cut it into rings, then freeze the entire long “slinky” air-tight. Sometimes I divide it into quarters, separated with wax paper. They keep for a long time like this; I use them into the winter in baking, as smoothies, or even chopped up in yogurt. I even add any juice that accumulates in the bowl I core it in; I agree that canned is nowhere near as good as fresh!! But this way I always have the good stuff.
Thanks for creating a recipe for my family. It was yummy. I used canned pineapple because of availability. I agree with Jeanne about the flavor.
I just made my second batch today. As suggested, I added cinnamon which was a great flavor enhancement. Remembering a really old home economics trick from middle school I substituted canned
pineapple juice for the milk. Definitely, improved the taste. Skipped the cherries to keep the points the same.
I used gluten free oats in both recipes and soaked them in the liquid mixture for 5 minutes before putting in the muffin cups
I will make again and again. I cannot wait till I try them with fresh pineapple. Would be very cute at Christmas with red and green cherries.
This is another delicious oatmeal single recipe! I did add the juices left after putting the pineapple pieces in the bottom of the muffin cups. It did add a nice subtle favor to the muffins. I made them yesterday & dropped off several for my daughter. Just got a text from her saying the pineapple muffins are sooo yummy. Thank you for all your delicious recipes!
I’ve made these muffins and they are very tasty, but…I am not able to get them out of the muffin tins with the pineapple intact. My only thought is that I didn’t bake them long enough.
Thanks for your delicious recipes!
Thanks for your delicious recipes! I will try.
Would it be ok to use Bob’s Quick oats?