Description
This Baked Oatmeal with Pumpkin and Bananas is a wholesome and comforting breakfast dish that combines ripe bananas, canned pumpkin, and warm autumn spices. It’s naturally sweetened with honey and brown sugar, studded with pecans for crunch, and baked to golden perfection. Perfect for a cozy morning, it’s easy to make and serves six.
Ingredients
Scale
Fruit Layer
- 3 medium ripe bananas, sliced into 1/2″ pieces
- 1 tbsp honey
- 1/4 tsp cinnamon
Dry Ingredients
- 1 cup uncooked quick oats
- 1/4 cup chopped pecans, divided
- 1/2 tsp baking powder
- 3/4 tsp cinnamon, divided
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp nutmeg
- Pinch of salt
Wet Ingredients
- 1 cup fat free milk (or any milk of choice)
- 1 cup canned pumpkin
- 3 tbsp brown sugar
- 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 it aside.
- Arrange bananas and bake soften: Place the banana slices in a single layer on the bottom of the baking dish. Sprinkle 1/4 tsp of cinnamon over the bananas, drizzle with honey, then cover the dish with foil. Bake for 15 minutes until the bananas become soft.
- Mix dry ingredients: While the bananas bake, combine the oats, half of the chopped pecans, baking powder, remaining cinnamon, pumpkin pie spice, nutmeg, and a pinch of salt in a medium bowl. Stir together until well mixed.
- Whisk wet ingredients: In a separate bowl, whisk together the canned pumpkin, brown sugar, milk, egg, and vanilla extract until smooth and well combined.
- Assemble the oatmeal bake: Remove the baking dish from the oven and pour the oat mixture evenly over the softened bananas. Next, pour the pumpkin mixture evenly over the oats, making sure to distribute it thoroughly.
- Add nuts and final bake: Sprinkle the remaining chopped pecans evenly over the top. Return the dish to the oven and bake uncovered for 30-35 minutes, until the top is golden brown and the oatmeal has set firmly.
- Serve: Serve warm directly from the oven for a cozy, hearty breakfast.
Notes
- Check labels to ensure oats and other ingredients are gluten-free if necessary.
- For a different texture, use rolled oats instead of quick oats, but baking time may need slight adjustment.
- You can substitute maple syrup or agave for honey for a vegan option, but omit the egg or replace it with a flax egg for full vegan compliance.
- Try adding dried fruits like raisins or cranberries for extra flavor.
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: 5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 4.5 g
- Protein: 6 g
- Cholesterol: 31 mg
