Anyone who thinks pumpkin season is over after Halloween is seriously mistaken. Um, helloooo, pumpkin pie on Thanksgiving? And Christmas? Oh, and like, mid-July in my family. Every season is pumpkin season if you ask me! You will definitely find me making this Pumpkin Spice Banana Baked Oatmeal year round. It is that good.
Oatmeal Bakes: Delicious, Healthy + Versatile
If you’ve made my Blueberry Pecan Oatmeal Bake (inspired by Ambitious Kitchen’s Strawberry Banana Chocolate Chip Baked Oatmeal recipe), then you’ll find that the process is equally quick and easy. I made a few simple swaps, and obviously added some delicious & nutritious pumpkin! I also think the banana slices on top are just so aesthetically pleasing. As always, I added dark chocolate chips because you work hard and you deserve to eat chocolate for breakfast. (Can I get an amen?) Slap a dollop of nut butter on top and you’ve got yourself a delicious start to the day!
Without further ado, let’s get to the recipe for this drool-worthy, Pumpkin Spice Banana Baked Oatmeal, eh?
Pumpkin Spice Banana Baked Oatmeal
This Pumpkin Spice Banana Baked Oatmeal is a delicious & balanced make-ahead breakfast that you can eat all week long, and it’s freezer friendly! You will love this seasonal version, even in the summer!
- 1 cup mashed banana ~2-3 medium, very ripe bananas + 1 additional ripe banana for topping, sliced
- 2 eggs
- 1 cup unsweetened vanilla almond milk or milk of choice
- 1/2 cup pumpkin puree
- 2 tablespoons coconut oil melted and cooled, (or melted butter/ghee)
- 1 teaspoon vanilla extract
- 2 ½ cups old fashioned rolled oats gluten free if needed
- 2-3 scoops Further Food Collagen Peptides or 1 scoop vanilla protein powder, optional
- 1 teaspoon baking powder
- 1/2 tsp pumpkin pie spice
- ¼ teaspoon salt
- 1/3 cup pepitas pumpkin seeds
- 1/2 cup dark chocolate chips
- Sprinkle cinnamon on top to taste
Preheat oven to 350 degrees F. Spray a 9×13 pan* with nonstick cooking spray.
In a large bowl, mix together mashed banana, eggs, almond milk, pumpkin puree, coconut oil and vanilla until mostly smooth. Next, add in rolled oats, collagen or protein powder (if using), baking powder, pumpkin pie spice and salt until well combined. Lastly, gently fold in pepitas and dark chocolate chips.
Pour mixture into prepared pan and top with banana slices, spread out evenly. Sprinkle cinnamon on top, to taste.
Bake for 25-35 minutes until edges start to become slightly golden brown. (Or until a knife inserted in the middle comes out clean.) Serve warm with a tablespoon of almond butter on top.
Wait for oatmeal bake to cool completely, then cut into 12 squares and store in individual sandwich Ziploc bags. Place all sandwich bags in a large gallon freezer bag and store in the freezer. Can be stored for up to 3 days in the refrigerator.
*Use my code “wellnessforthewin” for a discount on Further Food Collagen! I love having this in my pantry as an easy way to add some extra protein to baked goods, smoothies, oatmeal, coffee — whatever you like!
The baking dish I use for this recipe is actually 8.5×12″; it comes in a colorful set of 3 from Crate & Barrel. You could also use a 9×13 dish. Ambitious Kitchen’s recipe says to use a 9×9 pan. The thickness and number of servings is going to vary depending on the size of pan you use. A 9×9 pan will yield thicker squares and probably 9 servings. In my pan (which is close to a standard 9×13), I usually get 12 servings. Use what is most convenient for you! I usually end up baking mine around 25-28 minutes in the 8.5×12″ dish.
That’s it! Add this Pumpkin Spice Banana Baked Oatmeal to your line-up of easy and delicious breakfast items to meal prep. I promise, you won’t be disappointed! Pin this recipe on Pinterest to your “pumpkin” board (other people have those too, right?) so you can refer back to it all year round.
Follow Shanna Hutcheson @wellnessforthewin