Baked oatmeal with ripe bananas, pumpkin and pecans is the perfect way to start your morning! It almost tastes like a banana-pumpkin nut bread.
Pumpkin Baked Oatmeal with Bananas
Baked Oatmeal is my favorite breakfast!! When this pumpkin version first came out of the oven, I wasn’t so sure…but after my first bite I knew I had a winner! Other baked oatmeal recipes I love are Pear, Banana and Walnut and Blueberries and Banana.
Ever think about how perfect a banana is? My favorite way to eat them is when they are bright yellow, with no brown spots. I always throw a banana in my bag for a quick snack on the go, or after a work-out, but does that mean when they get all dark brown they are bad?
No way! I never throw bananas out… ever! Once they go start to get brown spots, I use them for smoothies, baked oatmeal, banana nut pancakes, banana nut cookies, muffins, banana bread and more. The riper they are, the sweeter they become and if I know I don’t plan on using them right away, I freeze them for banana ice cream (recipe coming tomorrow).
If you have ripe bananas laying around, give this baked oatmeal a try. It’s so good, it almost tastes like a banana-pumpkin nut bread. In fact, I told my toddler it was cake, and she ate it (cold).
More Pumpkin Recipes:
- Pumpkin Cream Cheese Muffins
- Pumpkin Roll
- Pumpkin Mac and Cheese with Roasted Veggies
- Turkey Pumpkin Chili
- Pumpkin Pie
Baked Oatmeal with Pumpkin and Bananas
Ingredients
- 3 medium ripe bananas, (the riper the better) sliced into 1/2" pieces
- 1 cup canned pumpkin
- 1 tbsp honey
- 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
- 1 cup fat free milk, or any milk you desire
- 1 egg
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375° F. Lightly spray a 8 x 8" or 9 x 9" ceramic baking dish with cooking spray; set aside.
- Arrange the banana slices in a single layer on the bottom of the ceramic dish.
- Sprinkle 1/4 tsp of the cinnamon, honey and cover with foil. Bake 15 minutes, until the bananas get soft.
- Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, pumpkin pie spice, nutmeg and salt; stir together.
- In a separate bowl, whisk together the pumpkin, brown sugar, milk, egg, and vanilla extract.
- Remove the bananas from the oven, then pour the oat mixture over the bananas.
- Pour the pumpkin mixture over the oats, making sure to distribute the mixture as evenly as possible. Sprinkle the remaining nuts over the the top.
- Bake the oatmeal for about 30-35 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.
Last Step:
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Nutrition
