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

When this 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:

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!
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4.62 from 26 votes
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Baked Oatmeal with Pumpkin and Bananas

5
SP
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

Nutrition

Serving: 1/6th, Calories: 226kcal, Carbohydrates: 41g, Protein: 6g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 31mg, Sodium: 77mg, Fiber: 4.5g, Sugar: 23g
Blue Smart Points: 5
Points +: 6
Keywords: baked oatmeal, pumpkin baked oatmeal, pumpkin oatmeal, pumpkin oatmeal recipe, pumpkin recipes

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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248 comments

  1. Update to previous post. It was fabulous!

  2. 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. 😂

  3. 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!

  4. Does anyone know the WW Green point value for this?

  5. I’ve been enjoying this every morning. It tastes great warm or cold!

  6. 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.

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

    • 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!

  8. Best baked oatmeal recipe that I e found!

  9. 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!!😊

  10. 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. 

  11. 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!

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

  13. I forgot to rate!

  14. 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!

  15. What changes would have to be made if I used old fashion oats instead of quick cooking 

    • 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!

  16. Very good!! Not to mention that really made my house smell good!

  17. 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!

  18. 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.

  19. 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

  20. 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?

  21. 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.

  22. Allergic to all nuts. Can you make it without peacans?

  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.

    • 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. 

    • 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)

    • 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!!

    • 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. I cut them into 12, 2 points each!!!  Love them!!!  If you like pumpkin these are a WINNER!

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

  30. 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

  31. 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

  32. 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.

  33. 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!

  34. 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. 

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

  36. Is this with pumpkin pie filling or pumpkin puree? Thanks!

  37. 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.

  38. 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!

  39. 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 ?

    • 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.

  40. Question: can frozen bananas be used?

  41. Pumpkin pie for breakfast! Perfect for a crisp autumn day in NJ!

  42. 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.

  43. Please help, I forgot to put the milk in. Is it gonna make a major difference? Ty, Paulette

  44. 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

  45. 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 !!!!

  46. Pingback: Meal Prep Monday #4 – Erin Wish Gets Fit

  47. 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? 

  48. Made this dish for brunch. It was delicious and a big hit. Sadly no leftovers.

  49. This is a delicious recipe and a nice afternoon snack to go with coffee! Love it.

  50. Pingback: Five on Friday – The Lush Lobster

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

  52. Pingback: Skinny Pumpkin Pie Yogurt | Weight Watchers Friendly Recipes

  53. Pingback: Do You Love Pumpkin?

  54. Do you think there is something to replace the egg? We have an allergy in the house. Thanks!

  55. What size of canned pumpkin?  

  56. 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. 

  57. Could I do this with frozen bananas?

  58. 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!!

  59. Can I use the old fashion oats? Or does it have to be quick oats?

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

  61. I used the WW calculator and this came out to 9 smart points.

    • 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.

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

  63. 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.

  64. Hey Gina! I made this on Saturday morning and  was wondering how long it will keep in the fridge?

  65. 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:)

  66. 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!

  67. 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!

  68. Help! What does 1/6th serving size come out to? 1/2 cup? Anyone?

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

  69. 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.

  70. 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 🙂

  71. 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!

  72. Made this for breakfast this morning and it was delicious! So easy to make too!

  73. Made this today using slow cooking oats and boy was it good! 🙂 TFS!

  74. 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.

  75. 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.

  76. 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.

  77. 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.

  78. 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

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

  80. Made it this morning for breakfast. Loved it!!

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

  82. 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…..it does NOT give it points.
    Ali should read…..YOUR QUESTIONS ABOUT FRUIT ANSWERED FROM WW.
    Fruit that has no points, does not get points when it is baked.

  83. Can this be made the day before?

  84. Hi – can I substitute almond milk for fat free milk?

  85. 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?

  86. 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!

  87. 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.

  88. 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!

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

  90. 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..

  91. 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!

  92. 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.

  93. 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!

  94. Just made this recipe and it was amazing! Thank you so much!

  95. Gina,

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

  96. 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?
    Thx

  97. Do you freeze this before baking? Thx!

  98. 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.

  99. 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.

  100. what changes would you have to make if using regular oats not 'quick" oats?

  101. 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?

  102. can I omit the milk or will this drastically change the outcome?

  103. 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!

  104. 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.

  105. 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!

  106. 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.

  107. 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

  108. 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! 😀

  109. I don't have ceramic 🙁 can I use Pyrex??

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

  111. It's in my oven right now !

  112. 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 🙂

    xo
    Natalie
    dishesrunwaysandbreifcases.blogspot.com

  113. 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!

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

  115. 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,

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

  117. 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!! 🙂

  118. 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!!

  119. This looks wonderful! Thanks so much for this recipie!!!

  120. 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…
    -Kim

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

  122. If you leave out the pecans and sub Splenda brown sugar blend, it's only 3ppv per serving. Yay!

  123. 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).

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

  125. would this receipe be off limit to a diabetic regarding carbs. thanks.

  126. 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!

  127. If I left out the brown sugar, would it be tasteless? Honey is my go-to sugar.

  128. 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!

  129. 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

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

  131. love this!

  132. 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

  133. So happy you have your power back on! also this looks delicious! thank you!

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

  135. 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!

  136. 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…..

    • 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.

    • 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.

  137. 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.

  138. 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. 🙁

  139. Oooh, that sounds incredible!

  140. 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?

    • perhaps?

    • 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 🙂

  141. Gina: do you freeze bananas peeled, unpeeled or mashed? Thx, Lee

  142. 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!!

  143. marking I really want to try this.
    xo
    Rachelle
    http://pinksole.com

  144. Just finished making it. Thanks for sharing, Gina!

  145. 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! 🙂

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

  147. 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.

    • I'm not too sure as they require a longer cooking time.

    • 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!

    • 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. 🙂

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

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

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

  150. Will definitely try very soon! Looks relish!

  151. 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?

  152. I simply love oatmeal, what a yummy fall breakfast!! Thanks for this.

  153. 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!

  154. I can NOT wait to make this tomorrow!!!! it's going to be my breakfast all week!!!!

  155. 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?

    • You can look at my other baked oatmeal recipe, it's banana and blueberry.

    • 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.

  156. 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!!!

  157. Do you think this would freeze well in individual, cut portions?

  158. 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.

  159. 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!!!

  160. 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.
    ❤stephanie

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

  162. 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!

  163. 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

  164. This looks delish! Do you think I can make it the night before and then bake in the morning?

  165. 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!

  166. I used the honey to drizzle and then added the brown sugar to the dry ingredients. Tasted awesome!

  167. We love oatmeal around here — I might have to try this, for a fun twist!

  168. Wow thats a great breakfast recipe. A must try for sure 🙂

  169. 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 🙂

    • 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!

  170. 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.

  171. Is the brown sugar accounted for in the directions later in the recipe?

  172. 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 =)

  173. Yum!

    Valentina
    http://valentinaduracinsky.blogspot.com/

  174. This sounds so awesome! Great breakfast idea!

  175. 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?

  176. How long would this keep in the fridge after making? Does it reheat well?

  177. 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???

    • Once you use a fruit in a recipe it is no longer zero points.

    • Thanks, but not what I wanted to hear!

    • 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 🙂

    • 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.

    • 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.

    • 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.

    • 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.

  178. Gina, I'm allergic to cinnamon. What can I sub it for or is it okay if I leave it out?

  179. 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.

  180. Yea for power!!