Description
The perfect breakfast for chilly fall mornings – pumpkin banana oatmeal bake! A warm, hearty, healthy start to the day.
Ingredients
3 cups oats (use all old fashioned or a blend of quick and old fashioned – I don’t recommend using quick oats only)
1/3 cup maple syrup
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 cup pumpkin puree
2 small bananas, mashed
1 cup milk of choice
1 teaspoon vanilla extract
1 egg, lightly beaten
1/4 cup butter or coconut oil, melted
1/2 cup chopped pecans (walnuts would be good too)
Instructions
- Preheat oven to 350 degrees. Prep a 3 quart baking dish (round or square) with nonstick cooking spray. You can also use an 8×8 or 9×9 square or round pan.
- Whisk together oats, salt, baking powder, cinnamon, pumpkin spice and pecans in a bowl. Set aside.
- In a separate bowl, mix together mashed banana, maple syrup, pumpkin puree, milk, melted butter or coconut oil, egg and vanilla
- Mix wet ingredients into the dry and stir to fully combine.
- Pour oat mixture into prepared baking dish and bake at 350 degrees for 35-45 minutes. Start checking early and check often!
- Remove from oven and let cool before cutting into squares.
- Add toppings of your choice like plain yogurt, fruit, nut butter, etc.
Notes
To store leftovers, wrap individual squares with parchment paper and place in a resealable bag. You can refrigerate or freeze these. Heat thawed oatmeal squares in microwave for one minute.
