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
- 1
Preheat the oven to 375° F. Lightly spray a 8 x 8" or 9 x 9" ceramic baking dish with cooking spray; set aside.
- 2
Arrange the banana slices in a single layer on the bottom of the ceramic dish.
- 3
Sprinkle 1/4 tsp of the cinnamon, honey and cover with foil. Bake 15 minutes, until the bananas get soft.
15 min - 4
Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, pumpkin pie spice, nutmeg and salt; stir together.
- 5
In a separate bowl, whisk together the pumpkin, brown sugar, milk, egg, and vanilla extract.
- 6
Remove the bananas from the oven, then pour the oat mixture over the bananas.
- 7
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.
- 8
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.
35 min
Nutrition
Per serving (based on 6 servings)
