226 Cals 6 Protein 41 Carbs 6 Fats
TOTAL TIME:
50 mins
YIELD:6 SERVINGS
COURSE:Breakfast, Brunch
CUISINE:American
Baked oatmeal with ripe bananas, pumpkin and pecans is the perfect way to start your morning! When this first came out of the oven, I wasn”t so sure…but after my first bite I knew I had a winner!
INGREDIENTS
3 medium ripe bananas, (the riper the better) sliced into 1/2″ pieces
1 cup canned pumpkin
1 tbsp honey
3 tbsp brown sugar
1 cup uncooked quick oats*
1/4 cup chopped pecans
1/2 tsp baking powder
3/4 tsp cinnamon
1 1/2 tsp pumpkin pie spice
1/4 tsp nutmeg
pinch of salt
1 cup fat free milk, or any milk you desire
1 egg
1 tsp vanilla extract
INSTRUCTIONS
Preheat the oven to 375° F. Lightly spray a 8 x 8″ or 9 x 9″ ceramic baking dish with cooking spray; set aside.
Arrange the banana slices in a single layer on the bottom of the ceramic dish.
Sprinkle 1/4 tsp of the cinnamon, honey and cover with foil. Bake 15 minutes, until the bananas get soft.
Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, pumpkin pie spice, nutmeg and salt; stir together.
In a separate bowl, whisk together the pumpkin, brown sugar, milk, egg, and vanilla extract.
Remove the bananas from the oven, then pour the oat mixture over the bananas.
Pour the pumpkin mixture over the oats, making sure to distribute the mixture as evenly as possible. Sprinkle the remaining nuts over the the top.
Bake the oatmeal for about 30-35 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.
NOTES
*check labels for gluten-free
Serving: 1/6th, Calories: 226kcal, Carbohydrates: 41g, Protein: 6g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 31mg, Sodium: 77mg, Fiber: 4.5g, Sugar: 23gBlue Smart Points:5Points +:6
Health & Nutrition
