We all have those mornings where straight out of bed our body craves something sweet with our coffee. Bake fresh muffins? No time. Spread Nutella on bread? Mmm, too much sugar first thing in the morning. These Pineapple Upside Down Overnight Oats? Exactly what your body needs and craves.
A little sweetness in the morning does the mind right. But I don’t always want to eat something that gives me a guilty conscience. Ugh, the struggle.
While smoothie bowls are a great, balanced way to start your day, I don’t always feel like something cold. Or, I don’t always have the luxury to fire up the blender at 6 am while everyone in the house is sleeping.
My husband, however, can enjoy a plain bowl of oatmeal or even one of those packets that come pre-flavored. Me? Not so much. If I’m going to eat plain oatmeal, it has to be turned into something delicious while still healthy enough so that I don’t blow my health goals first thing in the morning.
That’s what initially lead to experimenting with overnight oats recipes. I realized that they were an opportunity to create something that tasted like dessert for breakfast.
This recipe is inspired by one of my all-time favorite desserts, upsidedown pineapple cake. The name might make the recipe sound complicated, but I can assure you this, along with my other overnight oats recipes, simplicity is what we are going after. Check out the quick walk-through video below!
Prepping meals, including breakfast, ahead of time, is something I always suggest to everyone. It saves me time in that chaotic span between waking up and getting the kids out the door, but it also keeps my food goals on track by eliminating the temptation to stop and pick up breakfast on the way or grab something less nutrition focused.
Even the ingredients for this recipe I nearly always have on hand. I mean… who doesn’t have vanilla, cinnamon, old fashion oats, milk, and Mendocino cherries (from your ice cream night) around? And well, if you don’t have fresh pineapple, canned pineapple will do.
The recipe works best with steel-cut oats and with old-fashioned oats. Using quick or instant oats will yield a cup of delicious runny mush but if that’s all you have (the quick kind) add more.
Well my friend, if these overnight oats are not exactly what you are craving when you want to eat a big slice of cake in the morning… I’m not sure how else you might be able to scratch that itch. Ok, maybe with my Bananas Foster Overnight Oats or my Almond Butter Banana Overnight Oats. Those are dreamy.
When the flavors all come together on your spoon, it’s heavenly. I hope these oats show you the upside to any hectic morning.
How do you set yourself up for success on busy mornings?
Pineapple Upside Down Overnight Oats
Fresh breakfast on the go? It’s a piece of cake with these Pineapple Upside Down Cake Overnight Oats.
- Yield: 4
- 1 cup fresh pineapple, chopped small
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla
- 2 cups old fashion oats
- 3 cups milk
- 4-6 Maraschino cherries, stems removed
- Heat up a large non-stick pan over medium heat and sauté the fresh pineapple with the vanilla and cinnamon. Once they begin to break down and the juices begin to release its natural sugars, remove from heat.
- On a flat surface, place 4 bowls or lidded glass jars. Fill each with ½ cup oats, ¾ cup milk, and stir.
- Divide pineapple mixture into each of the four jars.
- Chop the cherries and add them to the oat mixture, stir to combine.
- Refrigerate for 4-6 hours or overnight. Eat cold or warm up for 30 seconds in the microwave.