Pineapple Upside-Down Oatmeal Cake

Eat cake for breakfast! Trust me it will make your Monday, and whole week better. If you really need a reason well today is National Pineapple Upside-Down Cake Day and this Pineapple Upside-Down Oatmeal Cake is perfect for breakfast or snack. The perfect balance between healthy and traditional cake and you probably already have all the ingredients needed to make it.

As you may already know I love my oatmeal based banana bread, muffins, and baked oatmeal and they’ve been on repeat every week for awhile now but this combo might take the cake. Yes pun intended and that’s saying a lot!

Mother Nature is being moody as usual, the whole family is still working/learning from home, and I’m just trying to keep up. Pineapple Upside Down Oatmeal Cake is quick and simple and hits the spot when the sun is shinning or when there’s a chill in the air.

I can make it ahead the night before for breakfast the next morning or while enjoying my morning cup of coffee before the girls get up. Breakfast for all of us except S who is on a typical teen schedule and has a later breakfast and if she’s in the mood for something else like usual it’s perfect for a snack. Even after having it for breakfast I want more if it’s not all gone, which is will be, for snack.

All you need is:

Oats- Basic rolled oats, if you only have quick oats those will work too. A simple pantry I always have oats on hand! They’re packed with healthy carbs, fiber, iron, and a rich source of phytochemicals. They are also heart healthy, helping to lower cholesterol and control blood sugar. I started craving them even more, which I never thought was possible, after Baby G was born which was a good thing since they’re great for lactation.

Eggs or Flax Eggs- Protein packed and if you don’t eat eggs you can use an egg substitute or flax eggs. Flax is packed with omega-3 essential fatty acids, “good” fats that have been shown to have heart-healthy effects. Lignans in flax seed have both plant estrogen and antioxidant qualities. Flax seed is packed with soluble and insoluble fiber. Both are great for lactation and milk production.

Honey, Maple Syrup, or Agave- I personally like to use local honey but maple syrup or agave will also work. Local honey not only helps with allergies but I also like to support local, especially right now.

Canned Pineapple- Canned Crushed Pineapple in natural juices is my go to. If you don’t have crushed you can use a food processor or blender to “crush” other canned pineapple. If you happen to have fresh or frozen right now and not canned those can be blended to a crushed texture too. Right now if we get a fresh pineapple we enjoy it just by itself and pretty much in minutes. Frozen we almost always have on hands for smoothies but if we didn’t have canned I would thaw frozen and use it.

Almond Milk or any dairy free milk- Any dairy free milk you have on hand, I prefer to use unsweetened but whatever you have on hand you can use. In a pinch I’d make homemade nut or oatmilk if we were out.

Brown Sugar- This gives you the caramelly top. I would usually use coconut palm sugar over brown sugar as a sweetener but had to stick with tradition here and I have it on hand.

Butter (diary free butter or coconut oil), Salt, Baking Powder, and Vanilla- Pantry staples to make it all come together.

Maraschino Cherries- Optional! I almost didn’t have these as the girls found the jar we had from the holidays but I happened to have another.

Now that you’ve already mentally, or physically, made sure you have everything what are you waiting for? Go make it!

There is nothing else needed but since it wasn’t looking nearly as good as it tastes in photos I decided to add a little plain yogurt with vanilla bean, it was delicious but also just as delicious without it. If you want a little something extra, or are like me and would eat it for dessert you can add coconut whip or a scoop of your favorite vanilla ice cream.

Life is crazy right now brighten any day by having cake for breakfast, Pineapple Upside-Down Oatmeal Cake because really it taste like dessert but isn’t pretty much like having a bowl of oatmeal only way better!

Don’t forget it’s Meatless Monday and there are more great recipes linked up below and as always Deborah and I hope you join us and look forward to what’s cooking in your kitchen.

Print Recipe

Pineapple Upside-Down Oatmeal Cake

Eat cake for breakfast! Pineapple Upside-Down Oatmeal Cake is perfect for breakfast or snack and is perfect balance between healthy and indulging dessert yet healthy enough for breakfast. Gluten free, dairy free and vegan friendly, and made with simple ingredients you probably already have in your kitchen.

Course

Breakfast, Snacks

Prep Time

10 minutes

Cook Time

35 minutes

Servings

8x8 or 9x9 pan (4 breakfast or 9 snack servings)

Ingredients

• 2 c rolled oats
• 1 c almond milk, non dairy milk of choice (Unsweetened Almond Milk)
• 1/4 c honey, maple syrup, or agave (local Bare Honey)
• 2 large eggs, or sub flax eggs*
• 1 tsp vanilla
• 1 1/2 tsp baking powder
• ¼ tsp salt
• 1 20oz can crushed pineapple, divided*
• 1/3 c packed brown sugar
• 2 TBSP butter, dairy free butter, or coconut oil

Course Breakfast, Snacks Prep Time 10 minutes Cook Time 35 minutes Servings 8x8 or 9x9 pan (4 breakfast or 9 snack servings) Ingredients 2 c rolled oats 1 c almond milk, non dairy milk of choice (Unsweetened Almond Milk) 1/4 c honey, maple syrup, or agave (local Bare Honey) 2 large eggs, or sub flax eggs* 1 tsp vanilla 1 1/2 tsp baking powder ¼ tsp salt 1 20oz can crushed pineapple, divided* 1/3 c packed brown sugar 2 TBSP butter, dairy free butter, or coconut oil

Instructions

1. Drain pineapple over a bowl, reserve juice for a smoothie or drinking.
2. Preheat oven to 350F.
3. In a Vitamix, or food processor, grind half the oats to flour or close to flour like texture.
4. Pulse baking powder and salt in with the oats and set aside.
5. In a large bowl whisk eggs, honey/maple syrup, vanilla, and almond milk together.
6. Add oat flour mixture and remaining oats in with the wet ingredients.
7. Fold in 1/3c of the crushed pineapple. Set aside.
8. Grease an 8x8 or 9×9 ceramic or glass pan with coconut oil or spray with coconut oil spray, or non stick spray.
9. Melt butter and drizzle in the bottom of the pan.
10. Sprinkle brown sugar evenly over the melted butter.
11. Sprinkle remaining crushed pineapple evenly over the brown sugar and butter in the pan.
12. Slowly pour oat batter evenly over the pineapple.
13. Bake for 34-37 minutes, or until middle is set.
14. Let site for 5 minutes before running a knife around the edge of the pan and inverting onto a large plate or pan.
15. Leave pan on top for 5 minutes before removing. If there is a little pineapple or brown sugar in the pan you can scrap it with a spatula and spread it on the cake.
16. Top with cherries if desired. Enjoy warm or let cool for a bit before enjoying. I personally like it slightly cooled or cooled.
17. Enjoy!

Recipe Notes

See post for substitutions. If you don't have crushed pineapple you can use a food processor or blender and chop other canned pineapple. You can also crush thawed frozen or fresh pineapple.

Like it, PIN it for later!