This Pumpkin Banana Bread Baked Oatmeal is warm, comforting, and filled with all the sweet flavors of fall. It’s the perfect healthy breakfast for all of those chilly mornings!
Happy Friday, everyone! I’m so glad the weekend is almost here. The Blue Angels are coming to Hawii on Saturday, so we are taking the kids to check that out. They will be here as part of a big Air Show called “Wings Over the Pacific,” so there will also be demonstrations of other kinds of aircraft, a parachute team, food, rides, etc. My hubby has been talking about it for weeks. I’m prettttty sure he’s even more excited than our little “Planes” fanatic four year old! 😉
In celebration of it being Friday, and also since we finally hit the first day of fall earlier this week, I have an amazingly delicious breakfast recipe for y’all today. This Pumpkin Banana Bread Baked Oatmeal is my new favorite way to eat my oatmeal. Seriously, it’s just so good. It has a chewy texture with crunchy bits around the crust, which I am just crazy over! I love it so much more than the traditional mushy kind of oatmeal.
In addition to tasting so yummy, this baked oatmeal also makes enough for us to have breakfast for a few days. I just refrigerate the leftovers, then warm them up in the microwave the next day. I love topping mine with a little bit of vanilla yogurt and chopped almonds. The nuts are totally optional, but they do add a nice little crunch, and help to amp up the pumpkin/banana bread flavor.
And yes, this totally got a thumbs up from my official taste tester. He was so busy chowing down I couldn’t even get him to look up! 🙂
Have a great weekend, y’all!
Pumpkin Banana Bread Baked Oatmeal
This Pumpkin Banana Bread Baked Oatmeal is warm, comforting, and filled with all the sweet flavors of fall. It’s the perfect healthy breakfast for all of those chilly mornings!
Ingredients
- 3 cups oats (I use a mixture of old fashioned and quick oats)
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup pumpkin puree
- 1 small banana, mashed
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 1/4 cup butter, melted
- 1/2 cup chopped nuts (I used almonds, but walnuts or pecans would be great, too!)
Instructions
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Preheat oven to 350 degrees. Grease an 8x8 baking dish or round pie plate and set aside.
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In a large bowl, combine the oats, sugar, baking powder, salt, cinnamon, and pumpkin pie spice.
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In a separate smaller bowl, mix together the pumpkin puree, banana, milk, vanilla, eggs, and butter.
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Stir the wet mix into the dry mix. Fold in the nuts. Pour mixture into prepared baking dish and spread evenly.
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Bake for 35-40 minutes until edges are golden brown, or a toothpick inserted in the center comes out clean.
Adrianne says
No wonder your official taste tester is chowing down, yum, this looks fabulous!! I think that it is warm and comforting too. Well done!
Gabi says
If you love pumpkin then this recipe is a keeper. Will try it soon using the same ingredients except for the brown sugar which I will replace with date syrup. Thank you for inspiring me.
Dannii says
Wow, what a combination. I love all these things separately, so together they sound amazing.
Michelle says
Wow, this is just the perfect breakfast for Autumn and Winter. Love all the flavours in this, can’t wait to make it.
Natalie says
I love baked oatmeal! Looks so delicious and perfect for a healthy brunch!
Adelina Priddis says
This looks so delicious! I’m trying to put together more oatmeal breakfasts for the family, and adding this to the list. Thanks for sharing on Weekend Bites
Ashlyn says
Thank you, Adelina!
Miz Helen says
Your Pumpkin Banana Bread Baked Oatmeal will be wonderful to wake up to on a cold morning. Hope you are having a fantastic weekend and thanks so much for sharing this awesome post with Full Plate Thursday.
Come Back Soon!
Miz Helen
Ashlyn says
Thank you so much, Miz Helen! We love waking up to this when it starts getting chilly outside!
MB @ Bourbon and Brown Sugar says
Wow… looks totally delicious! So happy to have discovered your blog on the Weekend re-Treat link party!
Ashlyn says
Thank you so much, and I’m thrilled to have you here!
Nance in Reno says
I use paper cupcake liners in a dozen regular size muffin pan and divide my baked oatmeal ‘batter” into 12 servings. Decrease baking time by about 5 minutes. I’ll have a couple for breakfast and freeze the rest in a gallon ziplock baggie. I like variety, so I don’t want eat baked oatmeal for two weeks in a row. To serve, peel off paper, put in bowl, and microwave about about 1 minute with milk.
Ashlyn says
Sounds like you have a good system in place, Nancy! Thanks for sharing your idea!
Kelley says
Ohhh.. what a perfect recipe!! And your taste tester is adorable!!
Ashlyn says
Thanks Kelley! And I agree, he is pretty darn cute. 😉
Antionette Blake says
Great recipe, thanks for sharing this with us at the #WWDParty.
Ashlyn says
Thank you, Antionette for always hosting a great party!
Bianca @ Confessions of a Chocoholic says
This combines some of my favorite things for breakfast!
Ashlyn says
Mine too, Bianca! I just love all of these flavors. 🙂
Leslie says
What I meant to say was… I’ll have to give this a try. Haha. Sorry for double commenting but my computer freaked out. Happy Friday!
Ashlyn says
Haha, girl I totally understand! Thank you so much. 🙂
Leslie says
Is this really before my eyes right now?!