As a rule, I don’t like to turn the oven on in summertime, but when it comes to baked pineapple, I’ll make an exception.
These playful baked pineapple cups are a fun way to dress up breakfast. They’re even sweet enough for dessert. Top with yogurt or whipped cream accordingly.
Ingredients: (makes 4 cups)
2 cups chopped pineapple
2 Tablespoons agave nectar
Juice of 1/2 lime
1 cup rolled oats
2 Tablespoons brown sugar
1 tsp cinnamon
1/2 tsp garam masala
1/3 cup chopped macadamia nuts
2 Tablespoons butter
Directions: Preheat oven to 350 degrees F.
In a bowl, toss the pineapple, lime juice, and agave nectar. Set aside.
In a separate bowl, combine the brown sugar, oats, macadamia nuts, spices, and melted butter.
Line a baking sheet with four baking cups. Fill with the pineapple mixture. (If you don’t have baking cups, use a small baking dish instead.)
Then top with the oat and sugar mixture.
Bake for 20 minutes, until topping is nicely browned.
I love the tender, sweet pineapple with the crispy, spiced topping.
All you need is a little yogurt and a spoon.
Other posts you may enjoy: