Healthy Baked Pumpkin Oatmeal topped with bananas tossed in a mixture of brown sugar and vanilla bean! A great breakfast!
I’ve been thinking a lot lately about this blog and what it represents to me.
I’ve come to the conclusion that it’s so much more than just sharing recipes; this blog is a place for inspiration and stories. At least that’s what I’ve always tried to make it; however, lately I feel like I’m getting further from that.
It just feels… redundant. I have to put my passion back into it.
So, we’re getting back to it! Back to when I shared my inspiration, fitness posts, healthy living tips, dreams, and stories! More personalized. I hope you don’t mind, but it’s not just food that makes me happy anymore; it’s the story behind the food.
First I’d like to tell you about the first time I fell in love with pumpkin. I was 9 years old and my mom and I baked a pie from scratch. The comfort pumpkin pie brings me is unparalleled.
I’m also a huge fan of oatmeal which I really didn’t start eating until I was in college. Now I eat oatmeal pancakes, bowls of oatmeal, and oatmeal in muffins! I love how healthy it is and am constantly trying to find new ways to add it to my recipes.
Now I know some of you had been requesting an oatmeal breakfast recipe and so I put two of my favorite things together for a very delicious fall breakfast. Baked Pumpkin Pie Oatmeal.
Pumpkin pie spices in a lightly sweetened oatmeal breakfast bake. Not sure if you can have a breakfast better than this. I’m in love!
Oh and I must not forget to tell you about those bananas on top! I tossed sliced bananas in a bit of brown sugar and vanilla bean. You guyssssss. It’s amazing!
The bananas caramelize when bake and put under the broiler for a few minutes at the end of baking. They’re slightly crispy and golden, and just add a little bit of sweetness to the oatmeal.
This recipe is easy to throw together, too! Just whisk up wet and dry ingredients, combine together, then bake for a little over 30 minutes. Cover and refrigerate for breakfast throughout the week, or you can even freeze and reheat for later! I love cutting mine into squares and enjoying them as a pre-workout morning snack! It’s also wonderful drizzled with a little extra maple syrup.
Hope you love it as much as I do! xoxo
- Serves: 6
- Serving size: 1/6th of recipe
- Calories: 282
- Fat: 4g
- Carbohydrates: 54.9g
- Sugar: 17.4g
- Fiber: 8.4g
- Protein: 8.2g
- 3 cups rolled oats (gluten free, if desired)
- 1/2 teaspoon aluminum free baking powder
- 1/4 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 1/4 teaspoon cloves
- pinch of nutmeg
- 2 cups canned pumpkin
- 2 egg whites
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla
- 1 3/4 cup unsweetened vanilla almond milk (regular, soy or coconut milk also works)
- 2 medium ripe bananas, sliced
- 2 teaspoons brown sugar
- 1 teaspoon vanilla
- 1 vanilla bean, split and seeds removed
- Preheat oven to 375 degrees F. Spray 9x13 glass baking pan with nonstick cooking spray.
- Add bananas, brown sugar, vanilla, and vanilla beans to a medium bowl. Give it a few stirs so that brown sugar coats all of the bananas; set aside.
- In a large bowl whisk together oats, baking powder, salt, cinnamon, cloves, and nutmeg.
- In a separate large bowl, combine pumpkin, egg whites, maple syrup, and vanilla; mix until smooth and creamy. Whisk in almond milk until well combined. Add pumpkin mixture to the dry mixture - mix well. Pour into prepared pan and evenly top with brown sugar vanilla bean banana slices.
- Bake for 35 minutes or until top is golden brown and oatmeal is set. Sprinkle a bit more brown sugar on top of bananas; turn on broiler and broil for a few minutes (watch carefully!). Scoop into bowls and serve immediately with extra almond milk or cinnamon, if desired. Makes 6 servings.
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