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.
FREE Pumpkin Recipe E-Book
Sign up below and get a FREE printable e-book with my best sweet and savory pumpkin recipes straight to your inbox!
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
More make-ahead, healthy breakfast recipes to try:
Strawberry Banana Chocolate Chip Baked Oatmeal + video
Dark Chocolate, Almond & Sea Salt Banana Baked Oatmeal
Pumpkin Pie Overnight Oats with Chia
Peanut Butter and Jelly Oatmeal Bake
Almond Butter, Strawberry & Banana Overnight Oats with Chia
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Baked Pumpkin Pie Oatmeal with Vanilla Bean Caramelized Bananas
Ingredients
- 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
Instructions
- 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.
Omg this is gorgeous! Pinned!
I have a recipe for a baked banana, oats, and Nutella dish I made about a year ago. This reminds me of it b/c of the sliced bananas and how they get a little caramelized. Wow, I bet they are just so scrumptious!
Ahhhh thank you Averie. I love all your recipes. One day we’ll have to bake together!
I’m looking forward to a blog that’s more “you”, starting with this fabulous oatmeal!!
Pinned and I plan on making this this weekend! It looks seriously delicious!
This sounds exactly like what I would like to eat for breakfast right now!
Such a fun recipe. Perfect for this time of year.
Thank you so much!
Yum! I love oatmeal and adding pumpkin and bananas sounds fantastic!
I absolutely adore oatmeal and pumpkin as well. Thanks Monique! (: And I’m glad that you’re thinking about personalizing it more; the few minutes out of the day that I take to peruse through you blog and recipes simply warm my heart because it’s so easy to relate to you and your passion for food and life in general. It’s a feel-good moment of the day that I very much look forward to.
Should the oats be instant or regular oats?
Regular, but I suspect you could use either! 🙂
Thanks! Can’t wait to try this recipe!!
One more question. Is the vanilla bean necessary? Could extra vanilla extract be used instead?
No, you can leave it out. 🙂
Perfect!! Thanks Monique!!
I have been looking for a good baked oatmeal recipe – this is the one. Pumpkin, banana, um yes! Love that the serving sizes are ones that would actually fill me up. I can’t wait to try this! Pinning!
This is soooo creative Monique!! I’ve never seen anything like it and it looks simply perfect.
This is over the top amazing! So creative.
I made this for breakfast this morning and it was delicious. Can't wait to eat the leftovers for the next few days. 🙂
Thanks so much for the oatmeal recipe… I definitely know I was one of the requesters 😉 Anyway, I really appreciate when blogs get all deep and personal, so I can’t wait to start hearing more about your life beyond the recipes!
ohh my gosh. This looks so awesome. I can’t really get over it.
Pinning!
This looks amazing! I can’t wait to try it out! Pumpkin + Oatmeal + Bananas and sugar seems like an amazing combination! Love your blog and love this post! 🙂
I made it last night, and it’s as good as sounds!! The only thing is I accidentally left out the almond milk, and it was still delicious…probably a little dryer than it should be because of that, but the flavours were unbelievable!!
Would this be more the consistency of a bread pudding?
It is like a bread pudding. If you like your bread pudding on the moist side, you can even add a bit more of the almond milk than what is called for in the recipe. I think I might do that next time I make it.
Looks delish!
So, I made this dish for the 2nd time this week, and it came out so much better than the 1st time I made it. As I mentioned in an earlier post, I accidentally left out the almond milk the 1st time. So this time I made sure to include it, and the oatmeal came out really moist. Something else I did, was add bananas into the wet ingredients, in addition to the caramelized bananas on top. This really added to the recipe.
I just have to say that I haven’t been able to stop eating it. This is an unbelievable recipe. For those of you who haven’t made it yet, I urge you to do so. This really is a special recipe!!!!
Glad you enjoyed it, Karen!
I more than enjoyed it!!! Thank you so much for the recipe Monique!!
I made this about a week ago, & I am still enjoying it! Thank you for the wonderful recipe. Keep on cooking. 🙂
Monique, I was just wondering, can this recipe be made with steel cut oats?
My feeling is that you would need to soak or precook the steel cut oats.
Thanks Monique!
You are doing a great job at being inspiring. I made an overnight pumpkin oatmeal last month that reminded me a lot of your recipe!
I’m a bit late to this party, but this looks A-MAZING! I’m wondering if you think it would be ok to make it the night before, refrigerate, and then bake in the morning? I’d love to make this for weekend guests but I’m definitely not a morning person. 🙂
Looks amazing! Do you think it could be veganized using flax seed in place of egg?
Yes, absolutely!
Hi Monique,
I hope you’re well! My name is Kendra and I am the Web Editor for Rockettes.com, the digital space for the world’s most famous precision dance company.
I’m working on an article for our site about healthy pumpkin desserts and I’d love to include your baked pumpkin pie oatmeal recipe!
I sent an email asking for permission to use one of your photos (we won’t be including the entire recipe, just a blurb about it and then a link to this page!), however, thought I’d reach out on here as well!
Best,
Kendra
Did you get my email?
Frédérique > oh ben, c’est assez simple àse représenter, tu sais. Il faut juste éviter que la main papale ne glisse. Petite racine > Merci pour ta proposition. Je vais lire ça.Le Gibi > Ah ben, ça change aussi le mien et me permet de découvrir de nouveaux visages. Enfin du moins,de nouveaux commentaires et blogs.Partie de ton corps ? tu veux parler de tes oreilles, bien sur ? oui, les oreilles sont très érotiques voir carrément poopegranhiqurs.
Lovely just what I was searching for. Thanks to the author for taking his clock time on this one.
I love baking this ahead of time and dividing into servings to freeze. So easy to reheat in the morning for a healthy, delicious breakfast. Flavor is so comforting too!
Super delicious and filling. I was worried it was going to be dry but it turned out PERFECT. Feels like dessert for breakfast!
Love it! Perfect breakfast 🙂
This recipe is excellent! It’s super moist for a baked oatmeal – not dry at all. The banana topping makes the recipe! I would definitely make this again.
Yay!! So happy you tried and loved it, Alden 🙂
This is the best baked oatmeal recipe I have ever made and I have made a lot. It was so delicious we were sad when breakfast was over. Due to allergies I substitute flax eggs for egg whites and it was still wonderful. I also add a few pecan peices to the top half way through the carmelizing of the bananas. 😋
Omg I’m SO glad to hear you love this, Terri! Great to know the flax eggs worked well in here 🙂
This was yummy, thank you! I didn’t have vanilla bean, so I used an extra two teaspoons of vanilla extract. The whole dish wasn’t AS sweet as I was expecting it to be, but that was fine. We enjoyed it with a little milk in the bowl 🙂
Your recipes are amazing. And I love, love pumpkin. Thank you.
So glad you’re finding recipes here that you love!