{Dining in: Pumpkin and Caramelized Banana Baked Oatmeal}

Every once in a while I like to change up my breakfast routine. Sure, I love my toast, almond butter and banana combo (my tried and true pre-run fuel). But sometimes its nice to try something a little different, so I present to you an easy to make baked oatmeal cake that can be changed up whichever way you like to suit your tastes. You can make it on Sunday night and have a slice every morning as a quick breakfast (perfect when you’re short on time like me getting ready for work).

Here’s what you need to start…you can’t go wrong with pumpkin in these colder temperatures (you can take it up a notch by baking your own pumpkin and mashing it).

Mix together your dry ingredients..old-fashioned rolled oats, dried currants, unsweetened coconut, pumpkin spice, extra cinnamon, baking powder and a pinch of salt..

Then in another bowl, mix the wet: unsweetened vanilla almond milk, cane sugar, pumpkin puree, an egg and a drizzle of molasses and whisk together..

In a saucepan, heat up a pat of butter and add in your sliced banana with a spoonful of honey, dash of cinnamon and cook on medium heat till the mixture is nicely caramelized and softened. Fold this into the wet mixture, then add the dry mixture till combined with a wooden spoon. Pour the batter into an 8×8 glass baking dish (sprinkle with a bit more coconut) and bake in the oven at 375F for 35-40 min.

When it out of the oven, allow it to cool for about 15min before cutting out a slice to enjoy. After it’s completely cooled, I put the pan in the refrigerator and slice squares for my breakfast each morning..Great enjoyed slightly warmed on its own..

..or topped with warm almond milk, raw walnuts and a small spoonful of creamy natural peanut butter…amazing..A great reason to get up in the morning..

Pumpkin & Caramelized Banana Baked Oatmeal

Adapted from healthyfoodforliving


  • 2 cups old-fashioned rolled oats
  • 1/2 cup dried fruit of choice (I used currants)
  • 1/2 cup of unsweetened coconut flakes
  • 1/4 cup cane sugar
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice* (recipe follows)
  • 1 1/2 cups unsweetened vanilla almond milk
  • 1 cup pumpkin puree (you can sub applesauce here)
  • 1 large egg, lightly beaten
  • 1 tsp vanilla extract
  • 1 Tbsp unsalted butter
  • 2 large bananas, sliced (you want to use slightly under-ripe bananas so they hold up to the sautéing and baking)
  • 1 tsp ground cinnamon
  • 1 Tbsp honey


  1. Preheat oven to 375 degrees F. Lightly coat an 8-inch square or round baking dish with cooking spray.
  2. Melt butter in a non-stick skillet over medium-high heat. Add in the sliced bananas and cook for 2 minutes, gently stirring every now and then. Add cinnamon and honey and let mixture boil & thicken for about 30 seconds. Set aside.
  3. In a medium bowl, mix together the oats, dried fruit, coconut, cane sugar, baking powder, and pumpkin pie spice. Set aside.
  4. In a large bowl, whisk together the almond milk, pumpkin puree, egg, and vanilla extract.
  5. Add your bananas to the wet mixture and stir in the oat mixture with a wooden spoon till combined.
  6. Top with a couple of tablespoons of unsweetened coconut flakes)
  7. Bake for 35-40 minutes, until the top is lightly browned and crisp. Allow to cool for a few minutes before serving.

Check out my other variation of baked oatmeal with my Cinnamon coconut baked oatmeal or Joy’s Baked Oatmeal with fresh raspberries and pistachios

In my next post, find out how I used these fire roasted tomatoes..two ways..

5 Responses to “{Dining in: Pumpkin and Caramelized Banana Baked Oatmeal}”
  1. Tes says:

    Pumpkin, banana and oatmeal sound like a wonderful combo for healthy breakfast. Those pictures just make me drool and my stomach hungry 🙂

  2. Liz says:

    This looks great! I’m always looking for ways to cook with pumpkin that are healthy and delicious.

  3. Vincci says:

    Yummm. I’m totally a toast, almond butter (sometimes pumpkin seed) and banana girl too. This looks delicious though.

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