Recipe: Pineapple Baked Breakfast Oatmeal

6 - 8 servings

 Ingredients:

• CANOLA spray

• brown sugar (about 3 - 4 teaspoons)

• 1 tin pineapple slices, drained (reserve juice, see below)

• 6 - 8 whole maraschino cherries

• 3 eggs

• 1/3 cup apple sauce

• 1/4 cup CANOLA oil

• 1/2 teaspoon orange zest, optional

• 1 teaspoon lemon or orange juice

• 1 1/4 cups liquid (pineapple juice, as below, plus enough orange juice or water to make 1 1/4 cups)

• 3 cups OATMEAL

• 2 teaspoons baking powder

• sprinkle of salt

Instructions:

1. Preheat oven to 350°.

2. Spray 6 - 8 individual ramekins with non-stick CANOLA spray.

3. Place a small sprinkle (about 1/2 teaspoon) of brown sugar in the bottom of each ramekin, then add a pineapple slice and a cherry.

4. Beat eggs, then add ingredients in order, mixing well between each addition.

5. Divide the OAT mixture evenly amongst the ramekins.

6. Bake for about 30 minutes, until slightly browned on top.

7. To serve, place a ramekin upside down on each person’s plate. Remove the ramekin just before serving. Enjoy!