Baked oatmeal studded with ripe bananas, pumpkin and pecans makes a cozy, satisfying start to the day. It has the warm, comforting flavors of banana-pumpkin nut bread but with the chewy texture of baked oats—perfect for breakfast, brunch or a wholesome snack.
Pumpkin Baked Oatmeal with Bananas
Pumpkin Baked Oatmeal with BananasBaked oatmeal is one of my go-to breakfasts. When this pumpkin and banana version first came out of the oven I wasn’t sure how it would turn out, but one bite and I knew it was a keeper. It’s slightly sweet, warmly spiced and satisfying without being heavy. If you have ripe bananas on hand, this recipe is an excellent way to use them and make a batch that keeps well in the fridge for several days.
Bananas are such a versatile fruit. I enjoy them when bright yellow with no spots for a quick snack, but the riper they get the better they are for baking because their sugars concentrate and their texture softens, which adds natural sweetness and moisture. Rather than toss dark-spotted bananas, use them here or freeze them for smoothies or banana “ice cream.”
This baked oatmeal practically tastes like a slice of banana-pumpkin nut bread, and it’s easy to adapt. Below you’ll find the ingredient list, step-by-step instructions, helpful tips for variations, storage and reheating, plus basic nutrition information so you can plan meals around it.
More Pumpkin Recipe Ideas
- Pumpkin cream cheese muffins
- Pumpkin roll
- Pumpkin mac and cheese with roasted veggies
- Turkey pumpkin chili
- Simplified pumpkin pie
Baked Oatmeal with Pumpkin and Bananas
Rating: 4.53 from 38 votes
Summary: Baked oatmeal with ripe bananas, pumpkin and pecans is a flavorful, warm breakfast option that’s easy to make and great for meal prep.
Total time: 50 minutes
Yield: 6 servings — Serving size: 1/6th
Course: Breakfast, Brunch • Cuisine: American
Ingredients
- 3 medium ripe bananas, the riper the better, sliced into 1/2″ pieces
- 1 cup canned pumpkin
- 1 tablespoon honey
- 3 tablespoons brown sugar
- 1 cup uncooked quick oats* (check labels for gluten-free if needed)
- 1/4 cup chopped pecans, divided
- 1/2 teaspoon baking powder
- 3/4 teaspoon ground cinnamon, divided
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1 cup fat-free milk (or any milk you prefer)
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Lightly spray an 8 x 8″ or 9 x 9″ baking dish with cooking spray and set aside.
- Arrange the banana slices in a single layer on the bottom of the baking dish.
- Sprinkle 1/4 teaspoon of the cinnamon over the bananas and drizzle the honey on top. Cover the dish with foil and bake for 15 minutes, until the bananas are softened.
- While the bananas bake, combine the oats, half of the pecans, baking powder, the remaining cinnamon, pumpkin pie spice, nutmeg and a pinch of salt in a medium bowl. Stir to blend evenly.
- In a separate bowl, whisk together the canned pumpkin, brown sugar, milk, egg and vanilla until smooth.
- Remove the bananas from the oven and pour the oat mixture evenly over them.
- Pour the pumpkin-milk mixture over the oats, distributing it as evenly as possible. Sprinkle the remaining pecans on top.
- Bake uncovered for 30–35 minutes, or until the top is golden brown and the center has set. Serve warm straight from the oven.
Notes & Tips
- Oats: Quick oats give a softer texture; for chewier results, use old-fashioned rolled oats but you may need to increase the liquid slightly and add a few extra minutes of baking time.
- Sweetness: Adjust the honey and brown sugar to taste. Riper bananas add more natural sweetness, so you may reduce added sugar if desired.
- Milk options: Use dairy or any plant-based milk (almond, oat, soy) depending on preference and dietary needs.
- Add-ins: Stir in raisins, dried cranberries, or chocolate chips for variety. Swap pecans for walnuts or almonds if preferred.
- Make it gluten-free: Ensure your oats are certified gluten-free if gluten is a concern.
Storage and Reheating
Store baked oatmeal in an airtight container in the refrigerator for up to 4–5 days. Reheat individual portions in the microwave for 30–60 seconds or warm in a 350°F oven for 8–10 minutes. Leftovers also slice well and can be eaten cold or warmed.
Serving Suggestions
Top warm servings with a dollop of Greek yogurt, a drizzle of maple syrup, a splash of milk, or an extra sprinkle of chopped nuts. It pairs nicely with fresh fruit or a cup of coffee for a balanced breakfast.
Nutrition (per serving)
Calories: 226 kcal • Carbohydrates: 41 g • Protein: 6 g • Fat: 6 g • Saturated Fat: 1 g • Cholesterol: 31 mg • Sodium: 77 mg • Fiber: 4.5 g • Sugar: 23 g
If you try this recipe, consider leaving a rating and comment to share how you liked it and any tweaks you made. Feedback helps improve the recipe and gives other cooks ideas for variations.
