Breakfast Baked Pumpkin Oatmeal


October 4, 2019

Tis the season of pumpkin! I love incorporating pumpkin in various dishes, and thought this Breakfast Baked Pumpkin Oatmeal is a perfect way to meal prep your breakfast for the week. It's delicious and so easy to whip up!

  • Prep: 10 mins
  • Cook: 50 mins
  • Yields: 6 servings


3 medium ripe bananas (sliced into 1/2" pieces)

1 tbsp honey

1 cup uncooked quick cooking steel cut oats

1/4 cup chopped pecans

1/2 tsp baking powder

1 tsp cinnamon

1 1/2 tsp pumpkin pie spice

1/4 tsp nutmeg

1 tsp salt

1 cup canned pumpkin

1 cup fat free milk (or unsweetened almond milk)

1 egg

1 tsp vanilla extract

3 tbsp brown sugar


1Preheat oven to 375 degrees F.

2Spray your 9x13 dish with oil spray. Line banana slices in one single layer at the bottom of your dish.

3Drizzle the banana with honey and sprinkle 1/2 tsp of cinnamon on top. Bake bananas covered with aluminum foil for 15 minutes.

4In a bowl, mix together your dry ingredients (oatmeal, 1/2 of the pecans, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt).

5In a separate bow, whisk together your dry ingredients (pumpkin, milk, egg, vanilla extract, and brown sugar).

6Once bananas are done, sprinkle in a single layer the dry ingredients as evenly as possible. On top of the oatmeal layer, slowly pour the wet ingredients into a single, even layer. Smoother over with a spatula if needed. Top with the rest of your chopped pecans.

7Bake for 35 minutes or until the top is solid and golden brown. Enjoy!


Nutrition Facts

Serving Size1 serving
Sodium466 mg
Potassium346 mg
Protein6 g
Cholesterol32 mg
Sugar22 g
Total Fat5 g
Saturated Fat1 g
Polyunsaturated Fat2 g
Monounsaturated Fat3 g
Trans Fat0 g
Total Carbohydrates40 g
Dietary Fiber5 g


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