How To Make Baked Oatmeal with Pumpkin and Bananas
Jumpstart your day with a sweet, delightful bite of this pumpkin baked oatmeal. It’s made with pecans, milk, and oats cooked until golden.
Serves:
Ingredients
- 3medium ripe bananas,the riper the better, sliced into ½-inch pieces
- 1cupcanned pumpkin
- 1tbsphoney
- 3tbspbrown sugar
- 1cupquick oats,uncooked
- ¼cuppecans,chopped
- ½tspbaking powder
- ¾tspcinnamon
- 1½tsppumpkin pie spice
- ¼tspnutmeg
- pinchsalt
- 1cupfat free milk,or any milk pf choice
- 1egg
- 1tspvanilla extract
Instructions
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Preheat the oven to 375 degrees F. Lightly spray an 8×8-inch or 9×9-inch ceramic baking dish with cooking spray. Set aside.
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Arrange the banana slices in a single layer on the bottom of the ceramic dish.
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Sprinkle ¼ tsp of the cinnamon, honey, and cover with foil. Bake for 15 minutes, until the bananas get soft.
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Meanwhile, in a medium bowl, combine the oats, half of the nuts, baking powder, remaining cinnamon, pumpkin pie spice, nutmeg, and salt. Stir together.
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In a separate bowl, whisk together the pumpkin, brown sugar, milk, egg, and vanilla extract.
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Remove the bananas from the oven, then pour the oat mixture over the bananas.
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Pour the pumpkin mixture over the oats, making sure to distribute the mixture as evenly as possible. Sprinkle the remaining nuts over the top.
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Bake the oatmeal for about 30 to 35 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.
Nutrition
- Calories: 201.83kcal
- Fat: 5.04g
- Saturated Fat: 0.85g
- Trans Fat: 0.00g
- Monounsaturated Fat: 2.27g
- Polyunsaturated Fat: 1.39g
- Carbohydrates: 36.60g
- Fiber: 4.63g
- Sugar: 18.34g
- Protein: 5.66g
- Cholesterol: 27.48mg
- Sodium: 408.31mg
- Calcium: 149.53mg
- Potassium: 451.72mg
- Iron: 1.79mg
- Vitamin A: 387.55µg
- Vitamin C: 7.44mg
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