Baked Pineapple Oatmeal

Last week I bought a whole fresh pineapple and cut it up into rings and chunks to keep around as a snack. After two days I had gotten bored of it but there was still so much left. I decided to use some of it in a baked oatmeal dish for breakfast and it came out great!

I left two servings of steel-cut oatmeal soaking overnight in water as suggested on the packaging. The next morning, I put pineapple chunks into a baking dish and sprinkled them with cinnamon, nutmeg, light brown sugar, sea salt, and a few drops of pure vanilla extract. I covered the fruit with the soaked oatmeal, and topped it with more pineapple and seasonings. Then I poured milk over it, just enough to cover all the oatmeal, and baked it in the oven for about forty minutes.

The pineapple chunks retained their shape and tartness even after baking and didn’t get mushy, but that may be because they were on the large side of bite-sized. I also liked the texture of the oatmeal more than when I’ve prepared it on a stove top. This method could easily be used for any variety of mix-ins, like other fresh fruits, dried fruits, nuts, or even chocolate!

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