Pumpkin Banana Baked Oatmeal

Adapted from thenaturalnurterer.com

  • 2 cups old fashioned rolled oats (I like One Degree Sprouted)
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup (130g) pumpkin puree 
  • 130 g ripe banana (about 1 small banana), smashed
  • 1 1/4 cup milk (I use 2%)
  • 2 large eggs 
  • 2 teaspoons vanilla extract
  • 1/4 cup maple syrup

  • Place oven rack in center position and preheat to 375-F. Lightly grease an 8×8 baking dish.
  • In a medium bowl, add pumpkin puree, smashed banana, milk, eggs, vanilla, and maple syrup. Stir to combine.
  • Add oats, chia seeds, pumpkin pie spice, baking powder, and salt. Mix well.
  • Spread into the prepared baking dish. Bake for 35 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden.
  • Allow to cool for 5 minutes before slicing. It will be soft at first but will firm up as it cools. Enjoy warm topped with yogurt, a splash of milk, a drizzle of honey or maple syrup, fruit, whipped cream or simply on its own (my favorite way to eat is warmed with cold milk poured on top).
  • Store in the refrigerator for up to 4 days. Eat cold or re- heat in the microwave.

Rating: 5 out of 5.

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