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.
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.
Arrange the banana slices in a single layer on the bottom of the ceramic dish.
Sprinkle ¼ tsp of the cinnamon, honey, and cover with foil. Bake for 15 minutes, until the bananas get soft.
Meanwhile, in a medium bowl, combine the oats, half of the 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 top.
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.
- 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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