I have the perfect breakfast for chilly fall mornings – pumpkin banana oatmeal bake!
PUMPKIN BANANA OATMEAL BAKE
The star ingredients of this pumpkin banana oatmeal bake are oats, pumpkin puree, pumpkin spice, bananas, pecans and maple syrup. It’s a warm, hearty and healthy way to kick off the day!
It’s so easy to assemble the ingredients for the oatmeal bake. You can have everything stirred together and ready to bake in just 10 minutes. This oatmeal bake is a great option for meal prep – and so easy to heat and eat all week long for a fast but homemade and healthy breakfast option.
PUMPKIN BANANA OATMEAL BAKE INGREDIENTS
- Oats – I did one-third quick oats and two-thirds old fashioned oats
- Maple syrup – for fall-themed sweetness
- Baking powder
- Salt
- Cinnamon and pumpkin pie spice
- Pumpkin puree
- Ripe bananas
- Milk of choice (cow, oat, almond, etc)
- Vanilla extract
- Egg – you can replace this with 1/4 cup applesauce if you want to keep this vegan or have egg allergies
- Melted butter – you could also sub melted coconut oil here if you want to make this vegan
- Pecans – don’t skip out on these as they add a great crunch texture to the soft, chewy oatmeal
No mixer is required to assemble the oatmeal bake. All you need is bowls for the wet and dry ingredients.
HOW TO BAKE
Here’s the finished pumpkin banana oatmeal bake. I used a Le Creuset 3 quart 9-inch square baking dish that I prepped with nonstick cooking spray. My oatmeal bake needed about 45 minutes in a 350 degree oven but you’ll want to start checking for doneness a little earlier. You’ll know it’s done when the look set and lightly browned and are pulling away from the pan, the center seems set and not to jiggly and a toothpick comes out relatively clean.
The oatmeal bake cooks up so nicely with the bananas, pumpkin, eggs and pecans. It’s very moist and the slightest big “gooey” in the center in the best way. The edges are more set. Again, don’t skip the pecans because they add a great crunch and texture variance. I think I might try adding golden raisins next time I made this. I love raisins in oatmeal!
SERVING AND STORING THE PUMPKIN BANANA OATMEAL BAKE
I let my oatmeal bake cool before cutting it into squares. I wrapped each square in parchment and stored them in a resealable bag in the fridge.
I recommend eating this baked oatmeal warm. I popped mine in the microwave for about a minute. You can then add toppings of your choosing. For one serving I did a spoonful of plain greek yogurt, banana slices and a drizzle of natural peanut butter thinned with water.
Another time, I poured a little milk over the baked oatmeal, warmed it up and then topped it with fig preserves and peanut butter and crumbled it all up.
If this all sounds delicious to you and you want more pumpkin banana goodness – check out my pumpkin spice banana muffins. They’re to die for!
Here’s the full recipe!
