I’m getting really into all things FALL – which means making all the pumpkin recipes possible! We definitely do not get autumn weather in South Florida so it’s probably what I miss most about living in New York. However, I still like to be festive and pretend it feels like fall. Baking fall dishes are one of my favorite ways to get the feeling of autumn in Florida… and what could be a better fit than cooking something pumpkin related?! I love the scent in my house after baking a pumpkin recipe – it just makes me feel so happy and cozy!
This healthy baked pumpkin pie oatmeal is so delicious! It literally tastes like a pumpkin pie, but is made with only good-for-you ingredients 🙂 The caramelized bananas on top are the perfect addition. This recipe is fairly easy and you can double or triple the recipe so you can have leftovers for breakfast or a snack throughout the week. It will stay good in the refrigerator for about 3 days. You can also freeze the leftovers and enjoy them in a month or two!Healthy pumpkin pie baked oatmeal with caramelized bananas is the perfect cozy breakfast to make this season!Click To Tweet
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Pumpkin Pie Baked Oatmeal with Caramelized Banana
This healthy baked pumpkin pie oatmeal with caramelized bananas is the perfect cozy breakfast to make this season!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Cuisine: Vegan, Gluten-Free
- 1/2 cups rolled oats
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 tsp ground ginger
- 1/4 tsp aluminum free baking powder
- 1/4 cup canned pumpkin puree
- 1 tbsp maple syrup (optional)
- 1 tsp vanilla
- 1 cup unsweetened or vanilla almond milk (any milk works fine here)
- For the caramelized banana:
- 1/2 medium ripe banana, sliced
- 1 tsp ghee*
- Preheat the oven to 350 degrees F. Prepare one ramekin or a small baking pan by spraying with coconut oil spray or lightly greasing with coconut oil.
- In a large bowl, combine the oats, cinnamon, pumpkin pie spice, ginger and baking powder. Stir to combine.
- Add the almond milk, pumpkin puree, maple syrup and vanilla to the bowl with the oats and mix everything together until well combined.
- Pour the mixture into the ramekin and place in the oven.
- Bake for 30 minutes – the top should be golden brown and the oatmeal should be set.
- While the oatmeal is baking make the caramelized bananas by adding the ghee to a small frying pan and heating over medium heat. Add the banana slices and sprinkle with cinnamon. Fry the banana in the ghee for about 3 minutes, then flip until the other side is cooked (about 2 minutes). If you’re vegan use coconut oil instead of ghee.
- Remove the oatmeal from the oven and top with the caramelized banana. I also like to drizzle some nut butter on top.
*If you’re vegan use coconut oil in place of the ghee