Breakfast Oatmeal Pineapple Cake Recipes

PINEAPPLE CAKE PROTEIN OATMEAL

Steps:

• Take out a microwavable safe bowl
• Add in your Rolled Oats and Milk
• Microwave your oatmeal for around 2 minutes
• Add in the rest of your ingredients aside from your Coconut and Greek Yogurt
• Mix those ingredients together
• Top with your Coconut and Greek Yogurt

BREAKFAST OATMEAL PINEAPPLE CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9X13 baking dish.
• Grind 3 cups of oats in a blender to make your oat flour (I use my magic bullet), then proceed with the directions.
• Whisk all ingredients together, pour into a baking dish.
• Bake for 25-30 minutes. Top immediately with frosting, while cake is warm. Frosting is optional.

PINEAPPLE UPSIDE-DOWN OATMEAL CAKE

Steps:

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

OATMEAL-GLAZED BREAKFAST CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray. Line the bottom of the pan with parchment and coat again with the spray.
• Whisk together the flour, oats, granulated sugar, brown sugar, cinnamon, baking powder, salt and baking soda in a large bowl and set aside. Whisk together the oil, buttermilk, vanilla and eggs in a medium bowl. Fold the buttermilk mixture into the flour mixture until just combined.
• Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes.
• For the glaze: Meanwhile, add the brown sugar, oats, coconut, butter, milk, cinnamon and salt to a small saucepan over high heat. Bring to a boil and cook until the butter and sugar are dissolved, about 1 minute. Turn off the heat and stir in the pecans.
• Pour the hot glaze over the warm cake and spread evenly. Let the cake cool in the pan on a rack until cooled completely, at least 40 minutes. The glaze will still look glossy but should be not be sticky. You can cut slices from the pan or invert onto a serving platter or cutting board. Store at room temperature for up to 1 week.

PINEAPPLE-COCONUT BAKED OATMEAL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square dish with cooking spray and set aside.
• Combine oats, baking powder, salt, and baking soda in a large bowl.
• Whisk eggs, coconut milk, butter, yogurt, honey, and vanilla extract together in a separate bowl. Pour over the oats and stir until well combined. Fold in pineapple and coconut. Pour into the prepared baking dish.
• Bake in the preheated oven until oatmeal has firmed up but not drying out, 25 to 30 minutes. Remove from the oven. Let cool for about 5 minutes before serving.

PINEAPPLE OATMEAL

Steps:

• In a large saucepan, bring water, pineapple juice and salt to a boil over medium heat. Stir in oats; cook and stir for 1-2 minutes or until thickened. , Remove from heat. Stir in pineapple, raisins, brown sugar, cinnamon and vanilla. Cover and let stand for 2-3 minutes. Sprinkle with walnuts. Serve with milk if desired.,

PINEAPPLE OATMEAL CAKE

Steps:

• Combine all ingredients in large mixing bowl. Blend at low speed of mixer 1/2 minute, until all dry ingredients are moistened. Beat at medium speed 3 minutes, scraping bowl with rubber spatula constantly. (Use high speed if hand mixer is used. To mix by hand, beat vigorously for 3 minutes with a spoon, 150 strokes/minute). Turn into greased 9" square pan lined with waxed paper. Bake in center of 350 degrees F oven 45-50 minutes, until cake tests done. Cool 15 minutes in pan, then turn out onto wire rack to cool completely. Serve plain, dusted with powdered sugar, iced with your favorite frosting, or topped with whipped cream, ice cream or frozen yogurt.

PINEAPPLE CARROT CAKE BREAKFAST BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C). Generously grease a 9 x 4 (22 x 10 cm) loaf pan with oil.
• In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, cardamom, ginger, cloves, and salt. Add the oats and whisk to combine.
• In a separate large bowl, combine the shredded carrots, pineapple, eggs, and melted butter. Mix well.
• Add the wet ingredients to the dry ingredients and stir until there are no dry clumps left. Gently fold in the walnuts, if using.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 1 hour, until a toothpick inserted in the center of the bread comes out clean.
• While the bread is baking, make the Greek yogurt "frosting": In a small bowl, combine the Greek yogurt, maple syrup, and 2 tablespoons of the reserved pineapple juice. Stir until well incorporated. Chill in the refrigerator until ready to use.
• Remove the bread from the oven and allow to cool for 10 minutes, until safe to handle. Remove from the loaf pan and let cool completely on a wire rack.
• Slice the bread and serve with a smear of frosting.
• Enjoy!