Pineapple Upside Down Overnight Baked Oatmeal

If you’re looking for something to spice up your breakfast routine, look no further than this pineapple upside down overnight baked oatmeal. This is a fun one! It has the flavors of a pineapple upside down cake but packed with whole grains from the oats (and probably quite a bit less sugar, ha).

You certainly don’t have to serve this like you would a cake—here’s how she will look just out of the oven. When I’m not taking photos of my overnight baked oatmeal for the world to see, I tend to just scoop it from the pie pan into a bowl to eat while I sip my coffee. I’m fancy like that.

Why overnight? Of course, there’s the convenience in that all you have to do in the morning is pop the pan in the oven and wait. So, that’s nice. But also as the oats sit in the refrigerator overnight, they soak up the moisture and bake up nice and soft, almost like a cake.

I love this pineapple upside down overnight baked oatmeal! Every bite with a cherry feels extra special, ha. If you like this, check out my strawberry shortcake overnight baked oatmeal as well! Enjoy. xo. Emma

3 from 1 vote

Pineapple Upside Down Overnight Baked Oatmeal

a whole grain baked oatmeal that tastes like pineapple upside down cake

Course Breakfast
Cuisine American
Keyword baked oatmeal, overnight oatmeal
Cook Time 30 minutes
Author Emma Chapman


  • 1 ½ cups old fashioned oats
  • 2 tablespoons sugar brown
  • 1 teaspoon baking powder
  • teaspoon salt
  • ¾ cup milk
  • 1 egg
  • 20 ounces can pineapple rings reserve 1/2 cup juice
  • 2 tablespoons melted butter cooled
  • 6-8 maraschino cherries cut in half


  1. Arrange the pineapple rings and cherries on the bottom of a buttered pie pan. You will likely have a few pineapple rings left—cut these up into small pieces to add to the batter.

  2. In a large bowl, stir together the oats, sugar, baking powder, and salt.

  3. In a smaller bowl, stir together the milk, egg, melted and cooled butter, and vanilla extract.

  4. Combine the wet ingredient with the dry in the large bowl and stir to combine. Then, stir in the chopped pineapple pieces.

  5. Add this mixture to a pie pan, add your pineapple and cherry pieces, and cover and store overnight in the refrigerator.

  6. In the morning, remove the cover and bake at 350°F for 30-35 minutes. If you want to be fancy, you can turn the slightly cooled pan out onto a cutting board so you can see the pineapple slices. But it's not necessary—just a fun presentation.

Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.
  • 3 stars
    The recipe calls for Vanilla Extract and reserved pineapple juice in the list of ingredients but in the instructions there no mention of them.

  • Love it! I made mine with a bit of cinnamon instead of vanilla though.

  • I made this last night and just put it in the oven! I think it sounds delicious! I did notice that the bottom recipe instructions say something about vanilla extract, but was not on the ingredient list. Just letting you know!

    • I’m sure this can be made vegan with egg replacement or applesauce, vegan butter substitute, and perhaps agave nectar to sweeten. It looks delicious! I will try a vegan version.

  • I have made this recipe with Blueberries and it was very good. You reheat next day and add a dollop of Cool Whip and have a great breakfast.

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