Baked Pumpkin Pie Oatmeal with Vanilla Bean Caramelized Bananas
Healthy baked pumpkin pie oatmeal made with pumpkin spice and vanilla bean caramelized bananas on top. A great make-ahead breakfast during the holidays!
Servings 6 servings
Calories 282cal
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.
Nutrition
Serving: 1serving | Calories: 282cal | Carbohydrates: 54.9g | Protein: 8.2g | Fat: 4g | Fiber: 8.4g | Sugar: 17.4g