Baked Pumpkin Pie Oatmeal with Vanilla Bean Caramelized Bananas
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
5 out of 5 stars
(6)
Ingredients
6 servings
- 3 cups rolled oats (gluten free, if desired)
- 1/2 teaspoon aluminum free baking powder
- 1/4 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 1/4 teaspoon cloves
- pinch of nutmeg
- 2 cups canned pumpkin
- 2 egg whites
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla
- 1 3/4 cup unsweetened vanilla almond milk (regular, soy or coconut milk also works)
- 2 medium ripe bananas, sliced
- 2 teaspoons brown sugar
- 1 teaspoon vanilla
- 1 vanilla bean, split and seeds removed
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Preparation
Step 1
Preheat oven to 375 degrees F. Spray 9x13 glass baking pan with nonstick cooking spray.
Step 2
Add bananas, brown sugar, vanilla, and vanilla beans to a medium bowl. Give it a few stirs so that brown sugar coats all of the bananas; set aside.
Step 3
In a large bowl whisk together oats, baking powder, salt, cinnamon, cloves, and nutmeg.
Step 4
In a separate large bowl, combine pumpkin, egg whites, maple syrup, and vanilla; mix until smooth and creamy.
Step 5
Whisk in almond milk until well combined. Add pumpkin mixture to the dry mixture - mix well.
Step 6
Pour into prepared pan and evenly top with brown sugar vanilla bean banana slices.
Step 7
Bake for 35 minutes or until top is golden brown and oatmeal is set.
Step 8
Sprinkle a bit more brown sugar on top of bananas; turn on broiler and broil for a few minutes (watch carefully!).
Step 9
Scoop into bowls and serve immediately with extra almond milk or cinnamon, if desired. Makes 6 servings.
Step 10
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