*Since this doesn't fill two full muffin pans, you'll have some empty cups in your pan. Fill these half way with water so that the pan doesn't over heat.
*You don't have to go crazy straining your crushed pineapple. It's okay to be juicy. I just used a spoon to lightly strain it against the side of the can before spooning into a measuring cup.
*Please insure you use old fashioned rolled oats, not quick oats. Quick oats don't stand up as well to all of the liquid in this recipe and you may end up with mushy oats.
*Like all of my baked oatmeal recipes, this one is just lightly sweetened. Feel free to double the sugar for extra sweetness.
*I used canned crushed pineapple in it's own juice. If you use pineapple in heavy syrup, it will add more sweetness to your oatmeal.
*I have frozen my Baked Banana Oatmeal cups with success. Because of the cream cheese filling in this recipe, I'm skeptical that it would hold up in the freezer without the texture being compromised. I may try it next time and will report back.
The Merchant Baker Copyright © 2017