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Pumpkin Baked Oatmeal with Bananas

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Baked oatmeal with ripe bananas, pumpkin and pecans is the perfect way to start your morning! It almost tastes like a banana-pumpkin nut bread.

A casserole dish with pumpkin baked oatmeal next to a pie pumpkin and bunch of ripe bananasPumpkin Baked Oatmeal with Bananas

Baked Oatmeal is my favorite breakfast!! When this pumpkin version first came out of the oven, I wasn’t so sure…but after my first bite I knew I had a winner! Other baked oatmeal recipes I love are Pear, Banana and Walnut and Blueberries and Banana.

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!

Ever think about how perfect a banana is? My favorite way to eat them is when they are bright yellow, with no brown spots. I always throw a banana in my bag for a quick snack on the go, or after a work-out, but does that mean when they get all dark brown they are bad?

No way! I never throw bananas out… ever! Once they go start to get brown spots, I use them for smoothies, baked oatmeal, banana nut pancakes, banana nut cookies, muffins, banana bread and more. The riper they are, the sweeter they become and if I know I don’t plan on using them right away, I freeze them for banana ice cream (recipe coming tomorrow).

If you have ripe bananas laying around, give this baked oatmeal a try. It’s so good, it almost tastes like a banana-pumpkin nut bread. In fact, I told my toddler it was cake, and she ate it (cold).

More Pumpkin Recipes:

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Baked Oatmeal with Pumpkin and Bananas

4.57 from 30 votes
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!
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!
Total: 50 minutes
Yield: 6 servings
Serving Size: 1 /6th


  • 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


  • 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.

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*check labels for gluten-free


Serving: 1 /6th, 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


Cutting board with a whole banana and a sliced banana, banana slices in a baking dish sprinkled with cinnamon, a mixing bowl with oats, nuts, cinnamon, and baking powder, a mixing bowl with pumpkin, brown sugar, and an egg, a baking dish with banana slices topped with oat mixture

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259 comments on “Pumpkin Baked Oatmeal with Bananas”

  1. I make this baked pumpkin banana oatmeal one a week. I can’t find anything more delicious than adding the pumpkin to this baked oatmeal.. I freeze bought pie pumpkin when it’s in season and after baking I add some hempseed and blueberries for topping.

  2. Not sure where this went wrong for me, but it did not come out good for me at all. I took another users suggestion, and used sliced apples as I did not have any banana. I followed the remaining instructions to bake them till they were slightly softened. Then followed the rest of the recipe to the letter.  The bottom layer is burnt and bitter. The middle layer is crunchy and there’s loose oats everywhere as if they didn’t bake in and then the top layer, which is the pumpkin, never mixed in and just sat on the top. All I can taste is bitterness and pumpkin spice, and that’s using only half of the recommended amount.

  3. My husband went crazy for this. Seriously. He carried on about how delicious it was.  The kitchen smelled heavenly as it baked.  Now… I usually don’t change recipes, but I have to add that I only used half the milk, and instead of brown sugar I just used organic maple syrup (because we’re cutting back on sugar.) and some dried cranberries. As well….since my available bananas were already super ripe, I didn’t bother baking them first I just mixed everything together,, topped it with pumpkin seeds and in the oven.  .Husband keeps saying he can’t wait to bring some to work with his coffee in the morning.  He even said it tasted like Christmas and That I should probably make this at least every week. 🤗lol! Thank you. Clearly,  it was a big hit over here. 👍🏼👍🏼💫.
    PS … initially I was put off by the texture, but reminded myself this is NOT banana-pumpkin bread but actually your morning oatmeal.  If you leave it a little longer in the oven it would make a great dessert with fresh berries!  So yum!

  4. My husband went crazy for this. Seriously couldn’t stop saying how delicious it was. Now I have to add that I only used half the milk, and instead of brown sugar I just used maple syrup because we’re cutting back on sugar. As well, my bananas were already super ripe so I didn’t bother baking them first I just mixed everything together. Husband keeps saying he can’t wait to bring some to work with his coffee in the morning. He even said it taste like Christmas lol! Thank you. It was a big hit over here.

  5. I think the pumpkin could have been a little thicker and sweeter but overall it was pretty good. I think I might try it again just with a little less milk

  6. I was given this from a co-worker.
    I got to the end of the recipe and it said oat mixture instead of pumpkin. Gave it till 35 minutes and still looked under baked. The picture present a much darker pumpkin bake and it was pulling away from the sides. Mine was quite bright and the edge were set but not pulling away nor was the middle set. We tried it but it was not baked properly. So I ended up putting it back in the oven at 400 and I am in the process of baking it longer. 

  7. Avatar photo
    Janet Zdichavsky

    Well I,m just in love with this Baked Pumpkin Banana Oatmeal recipe. I,ve been making it all winter long. It’s so good you could have it as a snack but I leave it for 4-5 mornings. Most times I’ll top it off with goji berries for the last minute in the oven along with the chopped pecans. I also like to add some blueberries breakfast!
    o top it off. It’s a keeper. In the warmer weather I make granola! I love

  8. I used Swerve brown sugar, unsweetened almond milk and Log Cabin sugar-free maple syrup instead of honey and it turned out perfectly! Love this recipe. 

    1. Did you use the same amount of the swerve brown sugar? It’s all I have on hand and I want to try this recipe.

  9. Avatar photo
    Shirlane Levendusky

    Oh brother! I just put this in oven. Wish me luck. Didn’t have honey so used maple syrup. I used a can of pumpkin not a cup. So I added another cup of oatmeal, not quick oats. I probably should have added another egg. Didn’t think of it until in oven. This is what happens when I haven’t had my coffee yet. 😱I apologize. 😂

  10. I made this yesterday and used a sliced apple instead of a banana – DELISH!!! This will be great for grab & go breakfast in the morning. Thanks for another great baked oatmeal dish!

  11. Avatar photo
    Cynthia Pastula

    I was going in for hip revision surgery, and wanted to have something quick for breakfast that was substantial and not just a piece of toast. Blindly, I chose this recipe because I love anything pumpkin and I had all the ingredients at home. To my surprise it is delicious. I made a double recipe with the intention of freezing a portion of it. So at nigh I can move a frozen portion from the freezer to the frig. Honestly, it is so very tasty and similar to Pumpkin pie texture, that I’m actually thing this would make a delightful autumn dinner party dessert, topped with Cool Whip. It’s a win for sure, and I wouldn’t feel guilty for eating the leftovers (if any left.)
    Thanks Gina.

  12. Does this freeze well? I would be the only one eating it, so I wondered about freezing individual portions.

    1. It freezes perfectly! I cut portions and freeze them. In the morning when I want one I just put a portion in a bowl and microwave it from frozen for 3 minutes and it is perfect!

  13. I’m a regular on Skinnytaste!! I finally made this, really like. But, needs a little more sweetness. Thought maybe drizzle Sugar free Pancake Syrup, or add a little Trivia with the Brown Sugar. I put wax paper between layers for refrigerator this week and froze 2 pieces. Yummy!!😊

  14. I loved this recipe! I misread it and mixed the pumpkin ingredients with the oats, and layered it all on top of the banana – best mistake  ever!  I didn’t have issues with the oats being dry, and it tastes almost muffin-like. I used steep cut oats instead of regular oats, and ginger infused maple syrup instead of the brown sugar and honey I which provided great bite. This will be a fall/winter staple. 

  15. I  made this for my kids this morning. It was absolutely delicious! They even had seconds. It’s like pumpkin pie but in oatmeal form. For those calling the oats dry, it’s probably because you used old fashioned rolled oats instead of quick oats. Big difference! Thanks for the recipe, Gina!

  16. This recipe is so delicious! I’ve made it multiple times. Has anyone tried adding protein powder to this recipe?

  17. Delish! My husband and I love this recipe. The second time I made it, I saved all the nuts to put on top and didn’t sprinkle them on until about 10 mins before I was ready to take it out. That way they stayed on top, which is my preference. I used walnuts too bc I didn’t have pecans. I also used regular old fashioned oats, and they cooked just fine. I left out the honey bc my bananas were so ripe, and it was still really sweet. This is such a great recipe idea – it’s not quite a dessert but is more fun and special than a regular breakfast!

    1. I use regular oats every time and don’t change a thing. They always come out great. Some people say theirs was dry, which confuses me because the pumpkin mixture completely covers the oatmeal! Just make sure to use really ripe bananas. It’s not as good unless they’re quite ripe!

  18. Ooooooh gurlllllllll! Made this yesterday afternoon, let it cool completely then refrigerated it, and popped a piece in the microwave this morning for breakfast. THIS DISH IS AMAZING! DELICIOUS! SOOOO GOOD! I will definitely make again. Thank you!

  19. I make the baked oatmeal with blueberries and bananas all the time and love it so I thought I’d give this one a try since I love pumpkin…it wasn’t a favorite. I had trouble getting the oats to mix in after it was baked – they were still dry and unincorporated, something I’ve seen others had issues with too. The final product just tasted too bland for me & felt like I was missing a few key ingredients & didn’t seem as filling as the other oatmeal recipe.

  20. I made this for the first time this weekend and it will definitely become a staple for me! I sub the brown sugar with coconut brown sugar and found it plenty sweet for breakfast. I’m not a big sweets person and I’m not feeding this to kids so following the recipe mostly as is, worked for me! Would definitely recommend this dish to someone who likes pumpkin flavor for a fall/winter breakfast meal prep

  21. I don’t have a ceramic baking dish. If I use a metal 8×8” pan, do I need to adjust the temperature or baking time?

  22. Made this last night for breakfast this week, and it is delicious! Very filling & so flavorful. Love having this ready to grab and go for reheat at work in the morning.

  23. Somehow my oats were dry after baking. Like the pumpkin /milk/egg mixture didn’t get absorbed at all and just rested on top. Still edible, but not at all cakey.

    1. I just made this recipe and had the exact same experience. Half of my oats were still dry and flaky while the parts that moisture saturated were almost too cooked/crispy. I’d recommend the blueberry/banana baked oatmeal recipe instead. 

    2. I had the same thing happen. I’ve made the baked oatmeal with blueberries and bananas several times which has a similar set up and had no trouble. I tried to mix it up and re-bake it for a bit afterwards to combine everything which worked a little bit but definitely more the consistency of regular oatmeal and noted cakey/able to be sliced. I also found it very bland and in need of something else to give it some more flavor.

  24. I made this and just could not handle the mushy banana layer. I ended up mashing it all together and putting it back in the oven to bake long enough to set. I do like the flavors though.
    Now I mash the bananas with the oatmeal, baking powder, 1 egg, honey, 3/4 teaspoon cinnamon, 1/2 teaspoon salt and I add a scoop of protein powder (Devotions). I pour this in my 9 X 9 psn.
    Then I make the pumpkin layer, whisking the cup of pumpkin puree with 1 cup of milk, 2 eggs, 1 teaspoon vanilla, 3 tablespoons of brown sugar ( I used Truvia brown sugar blend) 1/4 teaspoon nutmeg, 1 teaspoon cinnamon, 1 and 1/2 teaspoon pumpkin pie spice, pinch of cloves, 1/4 teaspoon ginger. I pour this right over the oatmeal/banana layer. Baked it at 375 degrees for 40 to 45 minutes. (until the pumpkin layer was set)

    1. I used this modified recipe and it is delicious! Love mixing the bananas in with the oats etc and the addition of protein powder. No texture issues at all. Thx so much!!

    2. Thank you Gina for so many awesome recipes, and thank you Lois for this alternative version. I love it!  My favorite breakfast for fall through early spring.   Gina’s recipes plus input from so many wonderful cooks out there makes this blog a godsend. Thanks to you all!!

  25. Can’t wait to try! I froze bananas when they were getting over ripe to use for recipes. Can I use them frozen? Or defrost a little first. Thanks!!

  26. So far I have enjoyed every Skinnytaste recipe I’ve tried but this one just didn’t quite do it for me. I think it was a texture thing. Also, I made it the night before and took it for breakfast the next morning. I think tomorrow It’ll try heating it up and stirring it up and seeing if that makes a difference. Not bad, just not quite to my personal taste.

  27. I made this today and it came out great despite some of my changes. I was surprised that the oats cooks so thoroughly that this almost seemed like a cake. I couldn’t find my pecans (and that was the reason I started to make this to use up the pecans!) so I substituted almonds. I also couldn’t find my pumpkin pie spice so I used Penzey’s apple pie spice, seemed fine but I will try this again with the right ingredients. LOL. I did increase the cinnamon to about double so about 1 1/2 teaspoons. I also increased the brown sugar a bit. I know it adds to the calories but not much. All in all this was delicious, definitely a keeper for me.

  28. Not a favorite, but stilll good. Filling, holds me over til lunch. Probably won’t make it again.

  29. This is sooo good!! I was prepared to not like it. I don’t really like oatmeal and thought the consistency would be odd. But it was delicious! I actually had half a piece as dessert. Yum

  30. The nutrition info has nothing for 0 saturated fat and nothing for cholesterol. Is that correct? Should it say 0? Made it this morning. Delicious and very filling

  31. This is like a delicious dish of comfort. I decreased the brown sugar in order to sprinkle Maple Sugar, on the top, prior to baking.

  32. Avatar photo
    Paige Dolecki

    I made this yesterday and loved it!   I reduced the sugar a little bit but increased the spices as I like a lot of cinnamon with my pumpkin.  This one is going into regular rotation for me. Thanks for the recipe!

  33. This was really nice, I left out the honey and it could do with half the sugar added, we don’t have tinned pumpkin so I just cooked fresh pumpkin. I used regular oats as well and it was fine.  It filled me up for most of the day. 

  34. Delicious!!! Thank goodness it makes 6 servings. Meal planning for the week and my son swiped one. So good!  

  35. Avatar photo
    Richard K Jones

    What a surprise, this is delicious. I made this for my wife and I as part of our WW journey. I’ve tried two of your recipes and they are winners. Thank you for doing all the hard work.

  36. I love all your recipes and look forward to your meal plan emails each week! Thank you so much for sharing these and helping me feed my family well!! My baby isn’t supposed to eat honey. What could I sub in for the honey so he can eat this with us? Thank you so much!

  37. Avatar photo
    Jane Niemeyer

    When I put the Nutritional Info into the WW calculator on their new app, I get 9 free style not 5. How do you get 5 ?
    I’m also that many of the dishes in your new book , One and Done are also high point dinners. For example The Fiesta Chicken recipe comes in at 14 points per serving. Why are they so high ?

    1. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

  38. Made this as a meal prep item for the week for my fiance. It left something to be desired, not bad, but needed more umph. SO we topped it with chia pudding, which was a delicious combo. We also ate it when I made it straight out of the oven with some Halo Top Oatmeal Cookie ice cream, which was delicious! I think next time I might play around with adding another layer or perhaps a bunch of granola on top. It just wasn’t substantial enough and didn’t have enough flavor on it’s own to satiate us for breakfast.

  39. Avatar photo
    Paulette Bacco

    OK, somebody, PLEASE help me. I made this pumpkin baked oatmeal and I FORGOT the milk. Is it going to make a major difference? I am highly P***ED at myself right now. Thank you, Paulette

  40. This looks delicious !!! What can be substituted for the bananas ??? Also if the nuts were omitted would the Freestyle points change and if so , what would be the new point count ?? A family member is allergic to bananas and tree nuts…thanks !!!!

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  42. My son helped me make this and it was a huge hit! He told me he loved me after eating this for breakfast (he’s almost 4). ☺️ Any advice on how to reheat it without using a microwave? I thought toaster oven but was afraid it would dry out or brown too much. Has anyone ever tried reheating it without using a Microwave? 

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  44. Made this this morning and it is delish!!  Didn’t change a thing!  Thanks Gina for another great recipe!

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  47. This was awesome. It just came out of the oven. The consistency is perfect and it is just sweet enough. We love your recipes in this house. 

  48. this is delicious!!! perhaps could be a bit sweeter but in order to save points, maybe some truvia added to the mix would help. Love it though!!

  49. Pingback: Weight Watchers Oatmeal Recipes with Points Plus Values

    1. You have to use the Weight Watchers recipe builder to get the accurate smart points values for recipes — you will get the wrong numbers if you just plug in the calories and other nutritional information into the WW calculator. Gina uses the WW recipe builder functionality, and so do I so I can attest it works and she calculates points correctly.

  50. Avatar photo
    Carol Kuzniak

    Made this today, delicious.  My husband who is diabetic, will be able to eat this for breakfast or dessert tonight.

  51. I make baked oatmeal for my boyfriend every week for a quick workday breakfast. He was very excited about this recipe and was disappointed with this. Kind of bland. Also we found this thinner/flatter than other baked oatmeal recipes. I’m not sure why since the other recipes also have a cup of oatmeal, an egg and baking powder.

  52. I was looking for a healthier baked oatmeal recipe for my family than the one I have been using (tons of butter and sugar). This recipe was perfect. I made it this morning and it was very good. I am sure even better with the nuts, but I had to omit them for a family allergy. I feel so much better serving this healthy recipe to my family. I did add an extra tsp of brown sugar to sweeten up the pumpkin a little more, since my kids are used to my old oatmeal recipe. They cleaned their plates:)

  53. Just a suggestion to anyone who can't finish this in a couple days (I live alone!)- after my baked oatmeal was in the fridge for a week, the bananas got really brown and it wasn't as appetizing, so I literally scooped two huge servings into a blender with some skim milk and it made for a delicious and filling breakfast shake for on the go! Love your recipes, thanks!

  54. Avatar photo
    Rebecca Melton

    This is my second time making this dish and still love it! It is my first recipe of the pumpkin season. Spent last night making 13 cups of pumpkin puree. This is going to be the perfect long run breakfast for me…packed with almost 400mg of potassium! When I want to get super fancy I drizzle maple syrup over the top…so good!

    1. Avatar photo
      Mary Russell

      If in doubt of what a serving actually is, I will weigh the whole thing and then divide into servings. Easy peasy

  55. I just made this and I'm stuffing my face straight from the dish. It is so delicious I will make this again. I followed the recipe and did not change a thing which is unlike me. If you love pumpkin this is a keeper.

  56. I made this today. I used a smaller, deeper ceramic dish and cut it into 9 pieces. It's really good and I don't usually like cooked bananas 🙂

  57. Delicious! I omitted the brown sugar and pecans, then when I serve each piece I sprinkle a teaspoon of brown sugar on top. That makes it 4 WW points (I think/hope!). I also used old fashioned rolled oats – baked for 30 minutes with foil on top, then removed foil for another 15 minutes. Thanks for the recipe!

  58. I currently have this baking in the oven and just realized I did not use quick oats!! We will see how that goes…there are some nut allergies in the family so instead of pecans I decided to sub in a few tablespoons of sweetened coconut.

  59. Avatar photo
    Caitlin Yaeger

    The steel cut quick oats worked well. I would add more sugar and spices next time though, it wasn't sweet enough. I didn't cut my bananas thick enough so I only used 2.

  60. Avatar photo
    Caitlin Yaeger

    I bought quick cooking steel cut oats because they were the only GF oats I could find. I'm curious to see if it works out tomorrow.

  61. Yum! It definitely looked odd when it came out of the oven and I had to skip the nuts because I didn't have any. The bananas kind of turn purple. But it was a delicious, easy and filling breakfast. I froze the pieces individually and brought them into work to microwave and it was just as good.

  62. I love every recipe I have made from skinny taste except this one 🙁 didn’t taste good at all…maybe more sugar 🙂 but then it wouldn’t be “skinny” LOL

  63. I would love to turn this into a crock pot meal. How long would you suggest cooking it? Would it work overnight?

  64. Avatar photo
    Sharon Kerkman

    What size is the canned pumpkin since there are usually a small and large sized cans avilable.

  65. Ali IS WRONG!
    When you put a fruit into the recipe builder…ie the BANANA…the recipe builder from WW does not understand words. That is why the banana gets points.
    When you cook with a fruit… does NOT give it points.
    Fruit that has no points, does not get points when it is baked.

  66. I have two questions
    1) could I use quinoa instead of oatmeal?
    2) what if I arranged it in the crockpot and cooked it overnight?

  67. Love this! I just made some this morning and it will become a staple in my house for breakfast. All three of my kids thought they were eating a dessert for breakfast! I only omitted the nuts because DD doesn't like them and used Fat Free evaporated milk instead, but it came out wonderfully!

  68. Thank you so much for this recipe – my house smells wonderful and my stomach is so happy. It tastes like pumpkin custard and those bananas are out of this world. I used homemade pumpkin puree instead of canned but otherwise followed this to a T and it was perfect.

  69. You must not mind when so many people want to change things all around,
    Honestly!! Sounds great and will gather the things needed and bake. Thank
    you for the great recipes!

  70. In the oven now! Smells so good!!!!! Thanks Gina!! Looking forward to your cookbook when it comes out!!!!

  71. has anyone tried an egg substitute that actually worked? I saw someone used baking soda, but calculated differently. I just don't want to mess this up by experimenting..

  72. Great recipe. I sometimes use some apple if I only have a couple ripe bananas; works great. This is SO good warm from the oven and works as leftovers throughout the week. Yum!

  73. This was delicious! I was wary of the banana on the bottom and not sure how the pumpkin would be on top, not mixed with the oatmeal, but I liked it. It was like pumpkin pie! I only had old-fashioned oats, and I used maple syrup not honey and omitted the nuts so I could feed some to my one-year old. He loved it! I enjoyed mine with walnuts. Thanks! I'll be making this again. I might try mashing the bananas on the bottom next time.

  74. I made this on Sunday to eat for breakfast during the week. I reheated a serving in the microwave and served with a dollop of plain greek yogurt. It tasted great! Thanks for the recipe!

  75. Gina,

    Can you do this with less-ripe bananas? I know you say overripe, but I have to watch my carbs.

  76. Avatar photo
    Katie Harbolt

    Can you bake this and then freeze it, or just bake for the first part with the bananas, add the topping and then freeze? OR bake it all and then freeze?

  77. This is awesome, and I've never been fond of pumpkin pie. All the flavors just mix so well together. This is great for breakfast…and makes a pretty nice dessert, too.

  78. ohh, I'm a die-hard old-fashioned oatmeal with blueberries person, but I think I need to try this. I love pumpkin and I have a bunch of brown bananas.

    to the person who asked about regular oats above, I think you could just cook them first for 5 minutes and then use them, or maybe soak them in yogurt overnight, uncooked…I think I will do that, actually.

  79. My son has a dairy allergy but he loves oatmeal. Is the egg absolutely necessary? I know I can replace the milk with his rice milk but I'm concerned about the egg. In vegan recipes I can use unsweetened applesauce as an egg replacer. Have you ever tried it with unsweetened applesauce before?

  80. Since one serving has 23grams of sugar, should this be considered more dessert-like indulgence than breakfast? I would feel guilty eating it with that much sugar in one serving!

  81. I made your pumpkin butter recently and I was looking for a way to use up some of it. Is it possible to substitute the pumpking puree with pumpkin butter? Or would that make it too runny? Any other suggestions for the pumpkin butter? I've tried the skinny overnight oats in a jar (which is delicious). Just hoping for additional ideas.

  82. I've made this three times already – twice using no sugar and a bit more honey — all three time using no baking powder because I don't have it. Delicious every time. It kind of reminds me of bread pudding with a syrup base — don't skimp on the honey on top of the bananas. Thanks!

  83. I was really excited to try this recipe bc I love pumpkin and it had such good reviews. I did not like it, I found the consistency to be mushy, it reminded me of baby food 🙁 I followed the recipe exactly.

  84. Avatar photo
    Pamela Nicoletto

    Made this last night and love it. I'm freezing this into individual portions and will reheat in microwave for a hot breky. I omitted the nuts and serve with a scoop of Greek yogurt or vanilla yogurt very, very good. Thanks

  85. Avatar photo
    Kathleen @ Kat's Health Corner

    OH YES! I just got 4 cans of pumpkin when I went to the grocery store today and I have everything on the ingredient list. I'm going to delicious-town now! 😀

  86. Just made this today with maple syrup instead of honey. Delicious and super healthy – thank you!

  87. I love trying a new recipe and yours never fail to impress me. It even impressed the pickiest eater in the house! Thanks for a new (easy) weekend favorite :)! Will be sharing on my blog 🙂


  88. Getting ready to make this for the 2nd time this morning. I followed the recipe exactly as is and loved it. Ate it leftover for breakfast throughout the week and it re-heated wonderfully in the microwave. Another success!

  89. I made this last weekend, I'm allergic to bananas so i chopped up a couple apples and it was wonderful!!

  90. I liked this, but wasn't amazed. For one, I think it was too sweet. A pinch of salt didn't really cut it…I think it needs a tad more. Also, the bananas and pumpkin together is too mushy for me. I think apples will work better. Great idea though,

  91. I love your recipes they taste awesome but with this is the pumpkin suppose to harden because mine stayed soft

  92. I have all these ingredients, so I'm totally making this in the morning. Can't wait to try it, because it looks delish. Thanks Gina!! 🙂

  93. Made this for breakfast for my family 2 days ago, meant to post right then and there that it was declared a winner by all. Thanks again for another great one!!

  94. Thanks Gina! loved this & will also try it with a mix of apples & bananas too. The BIG surprise was that the hubby loved it too! I baked it on a Sunday night and we bring it to work for breakfast. I add a little milk & reheat in the microwave, delish! Yet another keeper…

  95. Could I use packaged oatmeal that I already have in the cupboard instead of the quick cooking oats?

  96. I just made this this morning with two changes. I used regular (old fashioned) oats instead of quick cooking, and I skipped the step about baking the bananas for 15 minutes first. I just put it all in at once and baked for 30 minutes. Perfect! It was delicious with a little maple syrup on it (real, of course).

  97. Avatar photo
    Lana | MyHappyDessert

    This pudding looks so yummy! This is a great substitute for a regular breakfast oatmeal.

  98. I made this tonight, subbed honey crisp apples for the bananas since I can't stand them and used only 2tbsp of brown sugar, supe easy, not messy to make and delicious!

  99. I was so excited that I had everything at home for this recipe… so I made it last night when I got home from work. It's awesome! My husband didn't like it, but he doesn't really like oatmeal. I love it and it's MY breakfast so I'll be keeping this recipe for future use. YUM!

  100. Great recipe…I enjoyed it. Made my house smell so good. I made my son eat several bites but he didn't like it. Sent some with my husband to work so we'll see. Next I am making the beef and barley soup and will try it in the crockpot. Thanks for the recipes gins…I do most of my cooking off ur website. Amy

  101. I have used cardamom in place of cinnamon in apple pie, it worked great. My daughter-in-law was also allergic to cinnamon.

  102. I liked this recipe, but I am not sure what I did wrong as the oatmeal did not soften all the way, but what I did to fix it was add a little vanilla soy milk to a serving and zap it in the microwave

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    Summer Somera

    hi there, I am not a huge fan of nuts at all. do you know what the points would be with out the nuts?

  104. I love baked oatmeal, and I can't wait to try this one! Every recipe from your site that I have tried my whole family has loved! Thank you!

  105. Sorry, gina – this is the first recipe of yours that i did not like. FAR TOO SWEET!!!!! And I mean that seriously! Was more of a dessert than a breakfast, but not satisfying for either…..

    1. The first time I tried the blueberry banana baked oatmeal I thought it was too sweet for me as well. But it's very easy to adjust for that. I've been making Gina's baked oatmeal recipe with just half the amount of sweetener in the recipe. The baked bananas already provide a good amount of sweetness into the dish. So if you don't have any other problem with this recipe except for the sweetness, maybe next time you can try it without the brown sugar, or just 1 tbsp of brown sugar instead of 3.

    2. I thought it was perfect, I could have even added a bit more sugar. Chris, just eliminate the sweetener if you don't like it, I think it would have tasted bland without.

  106. Hi Gina,
    I just made this recipe and it did not turn out well at all. The bananas burnt to the bottom of the pan (even though the pan was oiled prior) and the oatmeal mixture remained completely dry and therefore, did not cook. In the photos you posted it looks like maybe the milk was meant to be poured over the bananas and not mixed in with the pumpkin?? I think this would have prevented the bananas from burning and provided the moisture needed for the oatmeal mixture.

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      Gina @ Skinnytaste

      So odd it didn't work for you, did you use quick oats? If not it would probably require soaking.

  107. Avatar photo
    Tara @ Chip Chip Hooray

    This looks amazing! I'm loving that pumpkin-y topping. And I'm so glad your power has returned–some of my family members are still without it. 🙁

  108. I am soooo excited to try this recipe. I am currently on an elimination diet for my infant son who has eczema, so my question is…do you think it would still work without the egg?

    1. Avatar photo
      Alixandra Raymond

      Anon, I halved this recipe since it was only myself who was going to be eating it (using 1 banana instead of 3), so to account for that I just substituted 2 tsp water, 2 tsp oil, and 1/2 tsp baking powder (for an equivalent of 1 egg it called for 1 1/2 tbsp water, 1 1/2 tbsp oil, and 1 tsp baking powder). It came out perfect like pumpkin pie on top! I'm not sure what an elimination diet is or whether oil would be included in that, but it worked great! Google some ideas on substituting eggs in baking recipes as there are many other ways to do so 🙂

  109. My daughter is gluten intolerant. Any suggestions how to make this GF? My whole family loves whatever I make from your kitchen! A fave: Chicken Pot Pie Soup! Great for even fussy eaters!!! Thanks so much!!

  110. This looks SO GOOD! I've been wanting to make baked oatmeal for a while now — can't wait to try this one! Your recipes are amazing — keep up the great work! 🙂

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    Allison @ Life's a Bowl

    Yum! I love using super ripe bananas in cereal/ yogurt bowls 😛 Mash 'em up and it's almost like pudding!

  112. Looks delicious! Do you think steel cut oats would work instead of quick oats? They are much better for you and I try to use them instead.

    1. When I saw this recipe we were out of oatmeal, so I used oat flour (1/2 cup), ground flax meal (1/4 cup) and ww flour (1/4 cup) in its place. After it had baked it was a little dry in the middle for our taste, so we poked a few holes in it and splashed a 1/3 cup pineapple juice over the top and holes, and drizzled 1 tbsp of maple syrup. Then baked for 15 more mins at 375. OMG – this stuff is to die for! Some low fat vanilla yogurt on top…it's like dessert for breakfast!

    2. Mar BD, I also found this to be rather dry in the middle, even though I used the quick oats as called for in the recipe. I like your idea with the pineapple juice (poking holes and pouring over toward the end), plus I think the maple syrup is brilliant. I wish I had thought of that. My husband suggested just mixing the pumpkin mix and oats together (and pouring all over bananas, instead of doing layers of wet/dry/wet) so that the oats wouldn't be so much like a dusty center. I thought, "sure if I ever make this again" (and I probably will, but with some adjustments), but I like how you saved the day and fixed things on the spot. 🙂

    3. Anonymous, please thank your husband for that idea. It sounds quicker AND less chance of becoming dry.

  113. This looks great! I am trying to avoid processed sugars. Do you think I could sub stevia for the brown sugar?

  114. Avatar photo
    Jennifer@ Peanut Butter and Peppers

    Yummy! I love baked oatmeal and I love that yours is pumpkin and banana! What a great combination!!

  115. I made your pumpkin butter not too long ago. Yummy! I bet it would be amazing with pumpkin butter though I imagine I would have to adjust the brown sugar and pumpkin pie spice?

  116. This is delicious! I read it and had all of the ingredients already, so I made it today. It makes a wonderful breakfast for any time, and it is also special enough to serve to guests. Thanks for yet another great recipe, Gina!

  117. where i live it's pretty hard to find canned pumkin. Could i use something else instead? Applesauce maybe?
    I don't have pumpkin pie spice either,any alternatives?

    1. You can make your own pumpkin pie spice – I think it's 4 common spices if I remember correctly (cinnamon, ginger, allspice and cloves, I think, though sometimes nutmeg is used instead of cloves).
      And I've made this with mashed sweet potato and it is delicious.

  118. I have been making recipes from your blog for quite some time now and just saw you were from Oceanside…I live in Wantagh and I too lost power for 12 days. I just wanted to thank you for inspiring me to get back in the kitchen this week after a very rough 2 weeks!!!

    1. Avatar photo
      Katie Harbolt

      This was listed under your freezable recipes, so I was just wondering, should I bake it first and then freeze it?

  119. Thanks for this receipe. I'm hosting brunch for a womens church group meeting and was stewing about what I should serve. This will be perfect along with coffee.

  120. Reminds me of your other baked oatmeal recipe with blueberries… Wish I had the new recipe yeaterday!! Made the oatmeal bake for the 2nd time for a brunch… People basically licked the dish clean :):) keep up the awesome work!!!

  121. This looks heavenly! Definitely saving.
    Your dole whip picture is making me miss California! One of my favorite parts of visiting Disneyland right there, haha.

  122. looks fantastic! you mentioned any milk you desire, so that means unsweetened almond milk will be okay too??

  123. Looks amazing!

    Do you think mashing the bananas first would ruin it? I am not a fan of chunks of fruit, it's a texture thing!

    1. Avatar photo

      When the bananas cook they kind of expand and are not chunks at all..they fill in the bottom of the baking dish as a moist layer not really seen!!

    2. Tried this, and while it was pretty good, the end result is NOT "like an amazing moist banana bread".. Sorry, but it's not.

  124. I love your site. My son has several allergy's do to his autism. I can almost always adjust your recipes to work for us. Including this one. I'm going to try it out this week. THANK YOU. Mari

  125. Gina – you mention pecans in the ingredient list but walnuts in the directions – I made it with pecans but I would be it's a matter of preference? It is delicious and the serving size is huge!

  126. Avatar photo
    Katherine Coon

    Is there any other fruit that could be substituted for the banana? This looks delicious but unfortunately, my family isn't a big fan of them. Thanks 🙂

    1. I only had 2 bananas, so I just threw in a diced apple too when I made it just now and it's FABULOUS. I bet all apple or pear would be great too if bananas aren't your thing!

  127. Avatar photo
    Michelle Mitchell

    This was a tasty treat for breakfast! Really warm for a cold morning. PS> The brown sugar was not in the written directions, but because of the picture with the pumpkin layer I saw where to put it.

  128. Avatar photo
    Rachel (

    I love making a batch of baked oatmeal and eating it all week for breakfast. THIS baked oatmeal looks amazing because of the layers – such a good idea! Yum =)

  129. Can you please provide clarification on the honey? Recipe says drizzle 1 tbsp. of honey over bananas. Then later says add remaining honey to the pumpkin mixture. According to the ingredient list, I won't have any honey left. Did you mean drizzle 1 tsp. over the bananas?

    1. I kept mine in the fridge about 5 days as I used this for breakfast all week. Love it. Warm it up in the microwave and pour almond milk on top. Delicious

  130. Sounds delicious! I'm questioning the WW points. I put this in the recipe builder on the Weight Watchers site. Bananas are 0. I put the recipe in with the bananas, it comes out as 6 points + per serving. If I leave out the bananas it comes up as a 4. I understand why the recipe builder calculates it higher, because it is basing the calculation on the combined nutritional information that includes the bananas. But if fruit and veggies are 0, do we need to include these ingredients when calculating a recipe? What do you think the REAL points + value. is…6 or 4???

    1. Baking brings out ALL the sugar content (which is why it used to be 2pt per serving. WW wanted to encourage eating fruits (because who ever got fat from eating bananas!)but when we cook them, the natural sugars concentrate. Still better than a chocolate bar tho 🙂

    2. also, we are more likely to overindulge, for example, when bananas are baked into a delicious treat rather than on their own. hence why they cost points then.

    3. I am a WW online member who has currently lost 70 lbs. on the program (in 16 months). Instead of using the recipe builder (if there are fruits and vegetables listed in a recipe) I record it as a meal, so the fruits and vegetables are not included in the total points. I know that's not the official WW policy (although I got the idea long ago from the website) but that policy has always struck me as wrong — and designed to discourage members from using recipes with vegetables in them. Your mileage may vary, of course.

    4. This issue was one of the things that made me dump WW online in favor of myfitnesspal – I didn't like the fact that if I sauteed a pound of kale in a teaspoon of olive oil, it had points, but if I ate it raw it didn't.

    5. If you sauteed a pound of kale in a teaspoon of olive oil, it would at least have to earn the points for the oil. If you eat it raw, it has no oil to add calories.

    1. Beware of the pumpkin pie spice mixture – those usually have cinnamon too! Sub in nutmeg, ginger and allspice for the pumpkin pie spice mix and cinnamon.

    2. Allspice is a different plant. It just has some cinnamon taste. I suppose you could be allergic to it but I am not.

  131. Avatar photo

    Yum…that looks fabulous! I'm bananas for bananas too! 😉 I'm with you, if I'm eating them alone, they have to be perfectly yellow, but if I'm throwing them in a smoothie or baking with them, the browner the better.