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Baked Pumpkin Banana Oatmeal with Pecans Recipe

If you love cozy, comforting breakfasts that feel like a warm hug, then this Baked Pumpkin Banana Oatmeal with Pecans Recipe is going to become your new go-to morning treat. I absolutely love how this dish combines the natural sweetness of ripe bananas with the rich, seasonal flavor of pumpkin and warming spices—plus the delightful crunch of toasted pecans. It’s perfect for those chilly mornings when you want something nourishing but still a bit indulgent.

One of the things that makes this recipe special is how effortlessly it comes together, yet it tastes so much like you spent hours in the kitchen. Whether you’re meal-prepping for the week or serving a leisurely weekend breakfast, you’ll find that this baked oatmeal is satisfying, wholesome, and naturally gluten-free if you use the right oats. I discovered this trick of layering bananas on the bottom before pouring the oat mixture over them and baking—it makes the texture unbelievably tender and the flavors pop.

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Why You’ll Love This Recipe

  • Comfort in Every Bite: The combination of pumpkin, banana, and warming spices makes it a perfect cozy breakfast.
  • Simple Ingredients: You probably have most of these pantry staples on hand already, which makes it easy to whip up anytime.
  • Family-Friendly: My family goes crazy for this; kids love the subtle sweetness and the crunchy pecan topping.
  • Meal Prep Friendly: Bakes beautifully ahead of time and reheats well for busy mornings.

Ingredients You’ll Need

The ingredients for the Baked Pumpkin Banana Oatmeal with Pecans Recipe are straightforward but thoughtfully chosen to build layers of flavor and texture. Using ripe bananas and canned pumpkin ensures you get natural sweetness and that perfect autumn feel, while the oats and pecans bring heartiness and crunch.

  • Ripe Bananas: The riper, the better—they add natural sweetness and creaminess to the base.
  • Canned Pumpkin: Adds moisture and that unmistakable fall flavor packed with nutrients.
  • Honey: A touch of natural sweetness that also helps caramelize the bananas a bit.
  • Brown Sugar: Adds depth and a subtle molasses note that complements the spices beautifully.
  • Uncooked Quick Oats: Absorb the liquids well to create tender baked oatmeal; opt for gluten-free if needed.
  • Chopped Pecans: For that irresistible crunchy topping that contrasts with the soft baked oats.
  • Baking Powder: Helps give a little lift so the oatmeal isn’t too dense.
  • Cinnamon, Pumpkin Pie Spice, Nutmeg: The classic warming spices that evoke all the autumn vibes.
  • Salt: Just a pinch to balance and enhance all the flavors.
  • Fat-Free Milk (or any milk): You can use dairy or plant-based milk; it keeps the dish moist and tender.
  • Egg: Binds everything together for that perfect baked texture.
  • Vanilla Extract: Adds a sweet, aromatic note—you’ll love how it rounds out the spices.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Baked Pumpkin Banana Oatmeal with Pecans Recipe is, so feel free to tweak it according to what you like or what you have handy. I often switch up the nuts or play with the spices — it’s all about making it your own version of comfort food.

  • Nut-Free Variation: I tried swapping pecans for pumpkin seeds when my niece visited, and it worked wonderfully to keep that crunchy texture without nuts.
  • Extra Protein: Adding a scoop of vanilla protein powder to the oats mix made it a perfect post-workout breakfast for me.
  • Sweetness Level: You can reduce the brown sugar or substitute with maple syrup if you prefer a more natural sweetener.
  • Seasonal Twist: In the winter, I sometimes add a handful of dried cranberries for a tart pop of flavor that pairs beautifully here.

How to Make Baked Pumpkin Banana Oatmeal with Pecans Recipe

Step 1: Prep and Soften Your Bananas

Start by preheating your oven to 375°F and giving your ceramic baking dish a light spray with cooking oil. Then arrange the sliced bananas in a single layer on the bottom. I love this step because baking the bananas with a bit of honey and cinnamon under foil for 15 minutes softens them nicely, making the baked oatmeal extra luscious and naturally sweet without any fuss.

Step 2: Mix Your Dry Ingredients

While the bananas bake, mix together your oats, half the chopped pecans, baking powder, cinnamon, pumpkin pie spice, nutmeg, and a pinch of salt in a medium bowl. This dry mix is where the heartiness and warmth build, so give it a good stir to make sure all those spices are evenly distributed.

Step 3: Whisk Wet Ingredients Separately

In another bowl, whisk together pumpkin puree, brown sugar, milk, egg, and vanilla extract. Getting this smooth and combined ensures your baked oatmeal will set nicely and have that satisfying custard-like texture that I love so much.

Step 4: Assemble and Bake

Once the bananas are soft and fragrant, remove the foil and pour the oat mixture evenly over the bananas. Then drizzle the pumpkin mixture on top, trying to spread it as evenly as possible. Sprinkle the remaining pecans over everything for a tantalizing crunch once baked. Place the dish back in the oven and bake for about 30-35 minutes, until the top is golden brown and set. You’ll know it’s done when the edges pull away slightly from the sides of the dish.

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Pro Tips for Making Baked Pumpkin Banana Oatmeal with Pecans Recipe

  • Use Ripe Bananas: I’ve learned the banana’s ripeness dramatically impacts sweetness and texture; waiting until they’re spotted yields best results.
  • Don’t Skip Soaking Step: Baking bananas first with honey under foil softens them gently without browning too quickly—trust me, it’s worth the extra 15 minutes.
  • Even Distribution: Pour the pumpkin mixture slowly over the oats to keep the spices balanced and prevent clumps.
  • Watch the Bake Time: Avoid overbaking by checking around 30 minutes; overcooked oatmeal can get dry and less creamy.

How to Serve Baked Pumpkin Banana Oatmeal with Pecans Recipe

A white baking dish filled with a thick, golden-brown cake topped with scattered chopped nuts, some nuts are embedded and some sit on the surface, with one piece removed from the corner showing the smooth, dense texture inside. The dish sits on a white marbled surface next to a striped cloth in soft pastel colors. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve this baked oatmeal, I love to sprinkle on a little extra chopped pecans or toasted walnuts for that extra nutty crunch. A dollop of Greek yogurt or a drizzle of maple syrup elevates it to another level of deliciousness. Freshly sliced bananas or a light dusting of cinnamon on top just make it look prettier and taste even better.

Side Dishes

This oatmeal pairs beautifully with a hot cup of coffee or chai tea. For a heartier brunch, I often serve it alongside crispy turkey bacon or scrambled eggs to balance out the sweetness. I once brought this to a gathering with fresh fruit salad on the side, and it was a big hit!

Creative Ways to Present

For holiday breakfasts, I like to bake this oatmeal in individual ramekins topped with pecan halves arranged like little flowers. I’ve also layered it in a clear glass trifle bowl with dollops of whipped cream and roasted pumpkin seeds for a festive presentation that wows guests.

Make Ahead and Storage

Storing Leftovers

Leftover baked pumpkin banana oatmeal stores well in an airtight container in the fridge for up to 4 days. I find it tastes even better the next day once the flavors have melded together. Just make sure to cover it tightly to keep it moist and chewy.

Freezing

If you want to prepare this recipe in advance, freezing individual portions works great. I wrap servings tightly in plastic wrap and store them in a freezer bag. When you’re ready, just thaw overnight in the refrigerator or pop frozen portions straight into the microwave with a minute or two added to reheat time.

Reheating

I usually reheat leftover baked oatmeal in the microwave, adding a splash of milk on top to revive the creamy texture. Alternatively, warming it in the oven at 350°F for about 10 minutes works beautifully if you’re reheating multiple servings.

FAQs

  1. Can I use steel-cut oats instead of quick oats in this recipe?

    Steel-cut oats have a much chewier texture and require significantly longer cooking. For this baked oatmeal recipe, quick oats (or old-fashioned rolled oats) are best as they absorb moisture and bake evenly, resulting in a tender crumb. If you want to use steel-cut, I recommend pre-cooking them and adjusting the baking time accordingly.

  2. Can I make this recipe vegan?

    Absolutely! Swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes) and use your favorite plant-based milk. Also, replace honey and brown sugar with maple syrup or coconut sugar to keep it fully plant-based.

  3. Is it necessary to bake the bananas separately before adding the oat mixture?

    Baking the bananas first softens them gently and intensifies their flavor, ensuring they don’t burn or turn mushy unevenly during the full bake. It also helps create distinct layers and a better texture overall. While you can skip this step, I highly recommend it for the best results.

  4. Can I substitute the pecans with other nuts or seeds?

    Yes! Walnuts, almonds, or even pumpkin seeds work nicely if you’re looking for a different crunch or need a nut-free version. Just toast them lightly before adding for extra flavor.

Final Thoughts

This Baked Pumpkin Banana Oatmeal with Pecans Recipe truly holds a special place in my kitchen, especially as the weather cools down and cravings for warm breakfasts kick in. It’s satisfying without being heavy, loaded with familiar flavors, and so easy to make even on busy mornings. I can’t wait for you to try it and discover how comforting and versatile baked oatmeal can be—it might just become your favorite comfort breakfast, like it did for me!

Print
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Baked Pumpkin Banana Oatmeal with Pecans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 105 reviews
  • Author: Alvarez
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This delicious baked oatmeal features the comforting flavors of pumpkin and ripe bananas, perfectly spiced with cinnamon and pumpkin pie spice. It’s a wholesome and hearty breakfast option that’s easy to prepare and naturally sweetened with honey and brown sugar, making for a warm, cozy start to your day.


Ingredients

Fruit Base

  • 3 medium ripe bananas, sliced into 1/2″ pieces
  • 1 cup canned pumpkin
  • 1 tbsp honey

Dry Ingredients

  • 3 tbsp brown sugar
  • 1 cup uncooked quick oats
  • 1/4 cup chopped pecans
  • 1/2 tsp baking powder
  • 3/4 tsp cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 tsp nutmeg
  • Pinch of salt

Wet Ingredients

  • 1 cup fat free milk (or any milk you desire)
  • 1 egg
  • 1 tsp vanilla extract


Instructions

  1. Preheat and prepare dish: Preheat your oven to 375° F. Lightly spray an 8 x 8″ or 9 x 9″ ceramic baking dish with cooking spray and set aside.
  2. Arrange bananas and start baking: Place the sliced bananas in a single layer on the bottom of the baking dish. Sprinkle 1/4 tsp of cinnamon over the bananas, drizzle with honey, and cover the dish tightly with foil. Bake this for 15 minutes until the bananas become soft.
  3. Mix dry ingredients: While the bananas bake, in a medium bowl combine the oats, half of the chopped pecans, baking powder, remaining cinnamon, pumpkin pie spice, nutmeg, and a pinch of salt. Stir well to combine all dry ingredients evenly.
  4. Whisk wet ingredients: In a separate bowl, whisk together the pumpkin, brown sugar, milk, egg, and vanilla extract until smooth and fully combined.
  5. Combine layers: Remove the baking dish from the oven and pour the oat mixture evenly over the softened bananas. Then pour the pumpkin mixture over the oats, ensuring it is distributed evenly across the dish.
  6. Add pecans and bake: Sprinkle the remaining chopped pecans over the top of the assembled oatmeal. Bake uncovered for approximately 30-35 minutes or until the oatmeal is set and the top turns a golden brown.
  7. Serve: Allow to cool slightly before serving warm. Enjoy your wholesome and comforting baked oatmeal with pumpkin and bananas!

Notes

  • Check labels for gluten-free oats if you require a gluten-free option.
  • Feel free to substitute fat free milk with any milk alternative such as almond or oat milk as desired.
  • For added texture and flavor, you can toast the pecans lightly before adding them.
  • This baked oatmeal keeps well in the refrigerator for up to 3 days and can be reheated easily.

Nutrition

  • Serving Size: 1/6th of recipe
  • Calories: 226 kcal
  • Sugar: 23 g
  • Sodium: 77 mg
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 41 g
  • Fiber: 4.5 g
  • Protein: 6 g
  • Cholesterol: 31 mg

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