Pineapple Upside Down Baked Oatmeal

Makes 10-12 cakes

• 3 t Brown Sugar
• ¼ Fresh Pineapple, peeled and cored
• 12 Raspberries or Cherries (optional)
• 2 C Rolled Oats (not instant)
• ¼ C Almond Meal/Flour 
• 2 T Maple Syrup
• 1 C Applesauce
• ½ C Almond Milk (or any milk of your choice)
•  ⅓ C Water
• 1 t Vanilla Extract
• ¼ t Almond Extract (optional)

Preheat oven to 375. Spray a muffin tin with cooking spray.


Using a small circular cookie cutter, cut pineapple into little circles. Alternately you could simply add chopped fresh pineapple.


Sprinkle each mould of the muffin tin with ¼ teaspoon of brown sugar. Place the pineapple circles in the muffin tin moulds. You can optionally add a cherry or raspberry to each as well.


Combine remaining ingredients in a medium bowl. Fill the muffin tin to the top with oats, covering the pineapple. Press down to ensure the oats are surrounding the fruit. 


Bake uncovered for 25 minutes. For a light crust, broil for an additional 3-5 minutes until lightly browned.


Cool on a rack for ten minutes. Circle the edges of each oatmeal cake with a knife to separate from the tin. Flip the tin onto a large plate to remove the baked oatmeal.


Serve on it’s own or with fresh fruit. Great for brunch or for weekday breakfasts on the run. Makes 10-12 mini oatmeal cakes


Note: To make ahead, place the muffin tin in the freezer instead of the oven. Once frozen, remove from the muffin tin and place the moulded oatmeal cakes in a freezer bag. This gives you the option of baking only a few, or even one. Just pop the frozen oatmeal back into the muffin tin and bake for 25-30 minutes. Do this while you get ready in the morning and you’ll have a warm healthy breakfast on the go!

Cashew Cream

• 2 Cups Raw Cashews
• Water

Place cashews in a fine colander or sieve and rinse under cold water for one minute. Transfer cashews to a sealable container and add just enough water to cover the nuts completely, approximately 2 ½ – 3 cups. Refrigerate overnight.
Strain cashews and rinse under cold water in a sieve. Transfer the cashews to the bowl of a food processor and add enough water to cover the cashews by one inch. Process for a minimum of 5 minutes until the liquid is smooth and creamy. For a thicker cream, use half the amount of water.
Depending on the quality of your food processor, you may need to strain the cashew cream through a fine sieve lined with cheese cloth to remove any sediment from the liquid.
Store in the refrigerator for up to four days or in the freezer for up to three months. Before using, pulse it through a food processor or blender to ensure it is well mixed.