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
Scale
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
- 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.
- 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.
- 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.
- Whisk wet ingredients: In a separate bowl, whisk together the pumpkin, brown sugar, milk, egg, and vanilla extract until smooth and fully combined.
- 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.
- 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.
- 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
