Breakfast Baked Pumpkin Oatmeal

Yields1 Serving
Prep Time10 minsCook Time50 minsTotal Time1 hr

Directions

1

Preheat oven to 375 degrees F.

2

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

3

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

4

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

5

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

6

Once 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.

7

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

Category

Ingredients

 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
Nutrition Facts

Serving Size 6 servings

Servings 1


Amount Per Serving
Calories 192
% Daily Value *
Total Fat 5g8%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 32mg11%
Sodium 466mg20%
Potassium 346mg10%
Total Carbohydrate 40g14%
Dietary Fiber 5g20%
Sugars 22g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

 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

Directions

1

Preheat oven to 375 degrees F.

2

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

3

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

4

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

5

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

6

Once 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.

7

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

Breakfast Baked Pumpkin Oatmeal

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