3 medium ripe bananas, (the riper the better) sliced into 1/2" pieces
1 cup canned pumpkin
1 tbsp honey/maple syrup (vegan)
3 tbsp coconut sugar
1 cup uncooked old-fashioned or rolled oats, ground/blended
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 dairy-free milk of choice
1 egg or mix 1 tsp of baking soda with 1 tsp of white vinegar (vegan)
1 tsp vanilla extract
Preheat the oven to 375° F. Lightly spray a 8 x 8" or 9 x 9" ceramic baking dish with cooking spray; set aside.
Arrange the banana slices in a single layer on the bottom of the ceramic dish.
Sprinkle 1/4 tsp of the cinnamon, honey/maple syrup and cover with foil. Bake 15 minutes, until the bananas get soft.
Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, pumpkin pie spice, nutmeg and salt; stir together.
In a separate bowl, whisk together the pumpkin, coconut sugar, milk, egg/baking soda & vinegar mixture, and vanilla extract.
Remove the bananas from the oven, then pour the oat mixture over the bananas.
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.
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.
Makes 6 servings, per serving: 226 calories, 41g carbohydrate, 6g protein, 6g fat
Great addition to eggs or a veggie omelet for breakfast!