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pumpkin banana oatmeal

Baked oatmeal with ripe bananas, pumpkin and pecans is the perfect way to start your morning! It almost tastes like a banana-pumpkin nut bread.
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Prep Time 1 minute
Cook Time 1 minute
Total Time 1 minute
Servings: 1
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 medium ripe bananas sliced into 0.5 inch pieces
  • 1 cup canned pumpkin
  • 1 tablespoon honey
  • 3 tablespoons brown sugar
  • 1 cup uncooked quick oats
  • 0.25 cup chopped pecans
  • 0.5 teaspoon baking powder
  • 0.75 teaspoon cinnamon
  • 1.5 teaspoons pumpkin pie spice
  • 0.25 teaspoon nutmeg
  • 1 pinch salt
  • 1 cup fat-free milk or any milk you desire
  • 1 large egg
  • 1 teaspoon vanilla extract

Method
 

Preparation Steps
  1. Preheat the oven to 375° F. Lightly spray an 8 x 8 inch or 9 x 9 inch ceramic baking dish with cooking spray; set aside.
  2. Arrange the banana slices in a single layer on the bottom of the ceramic dish.
  3. Sprinkle 0.25 teaspoon of the cinnamon and the honey over the bananas, then cover with foil. Bake for 15 minutes, until the bananas are soft.
  4. Meanwhile, in a medium bowl, combine the oats, half of the nuts, baking powder, remaining cinnamon, pumpkin pie spice, nutmeg, and salt; stir together.
  5. In a separate bowl, whisk together the pumpkin, brown sugar, milk, egg, and vanilla extract.
  6. Remove the bananas from the oven, then pour the oat mixture over the bananas.
  7. Pour the pumpkin mixture over the oats, making sure to distribute the mixture as evenly as possible. Sprinkle the remaining nuts over the top.
  8. 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.

Notes

When this first came out of the oven, I wasn't so sure...but after my first bite I knew I had a winner!