Pineapple Upside-Down Oatmeal Cakes

Scale

Base:

1½ cups rolled oats

1 cup canned crushed pineapple (drained)

1 cup coconut milk (or milk of choice)

1 egg

2 tbsp maple syrup

1 tsp vanilla extract

Topping (goes in bottom of muffin tin):

6 pineapple rings

1–2 tbsp coconut sugar

6 maraschino cherries

Preheat oven to 350°F (175°C). Lightly grease a muffin tin.

Place a pineapple ring at the bottom of each muffin cup. Add a cherry in the center and sprinkle with coconut sugar.

In a bowl, mix oats, crushed pineapple, coconut milk, egg, maple syrup, and vanilla.

Spoon mixture over the pineapple rings and bake for 25–30 minutes, until set and golden.

Cool slightly, then flip out and serve warm. Add a spoonful of Greek yogurt for extra delight!

Find it online: https://tastychow.com/pineapple-upside-down-oatmeal-cakes/

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