Baked Oatmeal with Pumpkin and Bananas
User Reviews
4.6
Baked Oatmeal with Pumpkin and Bananas
Description
Baked Oatmeal with Pumpkin and Bananas features ripe sliced bananas topped with a spiced pumpkin-infused oat mixture and chopped pecans. The bananas are first baked to soften, enhancing their natural sweetness and melding with honey and cinnamon. The oat mixture, balanced by baking powder to rise slightly, is poured over and baked until set with a golden crust. This creates a warm, moist base with tender fruit nestled inside and a crunchy nut topping.
The recipe uses common baking spices—cinnamon, nutmeg, and pumpkin pie spice—which complement the pumpkin and banana flavors, offering a mildly sweet and warmly spiced taste. Milk and egg bind the oats into a custard-like consistency after baking. The resulting dish has a soft interior with a lightly crisped surface and flavorful layers.
This baked oatmeal is ideal served warm for breakfast or brunch. It stands well as leftovers and can be reheated gently. Adding pecans on top adds texture contrast and nutty notes, enhancing the overall flavor experience.
For gluten sensitivity, verify that oats and other ingredients are labeled gluten-free. The recipe encourages using ripe bananas for maximum sweetness and texture. The ceramic baking dish size affects cooking time minimally but should be within the recommended dimensions for best results.
Ingredients
- 3 banana the riper the better) sliced into 1/2" pieces, medium ripe
- 1 cup pumpkin canned
- 1 tbsp honey
- 3 tbsp brown sugar
- 1 cup quick oats uncooked
- 1/4 cup pecans chopped
- 1/2 tsp baking powder
- 3/4 tsp cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp nutmeg
- pinch salt
- 1 cup milk or any milk you desire, fat free
- 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.
Notes
- Use ripe bananas for the best natural sweetness and flavor depth.
- Check labels to ensure all ingredients, especially oats, are gluten-free if needed.
- Arrange bananas evenly to ensure uniform softness during the initial bake.
- Serve warm or reheat leftovers gently; texture is best fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 1/6th | |
| Calories | 226kcal | 11% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 77mg | 3% |
| Fiber | 4.5g | 18% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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