6 pineapple rings, from a 15-ounce can, 1/4 cup of the juices reserved
2 cups water
1 cup rolled oats
2 tablespoons ghee or unsalted butter
1 tablespoon brown sugar
2 tablespoons sweetened condensed milk
Maraschino cherries, optional
Combine ¼ cup pineapple juice and 2 cups water in a 2-quart pot. Add a pinch of salt and bring to a boil. Stir in the oats, turn the heat down to low, and simmer for 10 minutes, stirring often.
Meanwhile, melt the ghee or butter in a skillet over medium heat. Whisk in the brown sugar. Pat the pineapple slices dry, and arrange in the pan in a single layer (you may have to work in batches), turning them immediately to coat with the ghee and sugar mixture. Cook the pineapple slices until the bottoms have browned, about 2 minutes, before flipping them to brown the other side.
When the oatmeal is cooked and all the water has been absorbed, stir in the sweetened condensed milk. Divide between 2 bowls and top with pineapple rings, plus maraschino cherries if you like.