Pineapple upside-down cake is hands down one of my favorite porridge recipes. It’s super simple to make – cook the oats in a bit of juice while caramelizing slices of pineapple in a skillet.
Caramelizing always sounds a lot fancier than it is, but it’s really just sizzling something until the food’s natural sugars are released.
I used ghee for this because it already has the nutty, caramel flavor that I am going for, but you could use regular butter or coconut oil.
This may have been my favorite of this whole series, just because I loved the caramelized pineapple so much. It was so quick and easy, and certainly a juicy addition to morning oatmeal. — Faith, May 2015
Pineapple Upside-Down Cake Oatmeal
6 pineapple rings, from a 15-ounce can, 1/4 cup of the juices reserved
2 cups water
1 cup rolled oats
2 tablespoons ghee or unsalted butter
1 tablespoon brown sugar
2 tablespoons sweetened condensed milk
Maraschino cherries, optional
Combine ¼ cup pineapple juice and 2 cups water in a 2-quart pot. Add a pinch of salt and bring to a boil. Stir in the oats, turn the heat down to low, and simmer for 10 minutes, stirring often.
Meanwhile, melt the ghee or butter in a skillet over medium heat. Whisk in the brown sugar. Pat the pineapple slices dry, and arrange in the pan in a single layer (you may have to work in batches), turning them immediately to coat with the ghee and sugar mixture. Cook the pineapple slices until the bottoms have browned, about 2 minutes, before flipping them to brown the other side.
When the oatmeal is cooked and all the water has been absorbed, stir in the sweetened condensed milk. Divide between 2 bowls and top with pineapple rings, plus maraschino cherries if you like.