Description
This Baked Oatmeal with Pumpkin and Bananas is a warm, comforting breakfast dish that combines ripe bananas, pumpkin puree, and cozy spices baked together with oats and pecans. Perfect for a wholesome, nutrient-rich start to your day, it’s naturally sweetened with honey and brown sugar and offers a delightful balance of flavors and textures.
Ingredients
Scale
Fruit Layer
- 3 medium ripe bananas, sliced into 1/2″ pieces
- 1 tbsp honey
- 1/4 tsp cinnamon
Oat Mixture
- 1 cup uncooked quick oats
- 1/4 cup chopped pecans, divided
- 1/2 tsp baking powder
- 1/2 tsp cinnamon (remaining from total 3/4 tsp)
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp nutmeg
- Pinch of salt
Pumpkin Mixture
- 1 cup canned pumpkin
- 3 tbsp brown sugar
- 1 cup fat free milk (or any milk of your choice)
- 1 egg
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly spray an 8×8 or 9×9 inch ceramic baking dish with cooking spray and set aside.
- Prepare Bananas: Arrange the banana slices in a single layer on the bottom of the baking dish. Sprinkle 1/4 teaspoon of cinnamon over the bananas and drizzle with honey. Cover the dish with foil and bake for 15 minutes, until the bananas soften.
- 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 to evenly combine.
- Prepare Wet Mixture: In a separate bowl, whisk together the canned pumpkin, brown sugar, milk, egg, and vanilla extract until smooth and well combined.
- Assemble: 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, distributing it as evenly as possible. Sprinkle the remaining pecans on top.
- Bake Oatmeal: Return the baking dish to the oven and bake uncovered for 30-35 minutes, or until the top is golden brown and the oatmeal has set.
- Serve: Remove from oven and serve warm. Enjoy this nutritious and comforting baked oatmeal as a perfect breakfast or snack.
Notes
- Check labels if gluten-free oats are required for a gluten-free version.
- The riper the bananas, the sweeter and more flavorful the dish will be.
- You can substitute milk with any dairy-free alternative to suit your preference.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
- Feel free to swap pecans with walnuts or almonds as desired.
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
