Baked Oatmeal with Pumpkin and Bananas (Skinnytaste)

Link to Original Recipe  HERE

Link to Original Recipe HERE


  • 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!