Baked Pumpkin Oatmeal

5 from 3 votes

Loaded with good-for-you ingredients, this baked pumpkin oatmeal is a healthy make-ahead recipe that's bursting with fall flavors you'll love!

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Keyword: banana bread oatmeal

Servings: servings

Preheat oven to 350 degrees Fahrenheit.
Spray an 13x9 non-stick baking dish with cooking spray.
Add all ingredients except the walnuts to the prepared baking dish - bananas, pumpkin puree oats, brown sugar, baking powder, cinnamon, nutmeg, salt, milk, coconut milk, egg, melted butter, and vanilla extract.
2 1/4 cups old-fashioned rolled oats, 3 whole bananas, mashed, 1 cups milk of choice, 1 cup full-fat, canned coconut milk, 1/3 cup pumpkin puree, 1/4 cup brown sugar, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon salt, 1 large egg, 1 teaspoon vanilla, 2 Tablespoons unsalted butter, melted
Stir together until well combined. Top with walnuts.
1/4 cup chopped walnuts
Bake for 25-30 minutes or until the oatmeal is set and golden brown on top.
Slice and serve with toppings of choice.

Additional Notes:

We recommend using grass-fed organic unsalted butter, but if you don't have it readily available any butter you have on hand will work. Or, substitute the butter for 1 teaspoon of butter extract.
Try toasting the walnuts to give them a bit of an extra crunch!
Leftovers can be stored in the refrigerator for up to 4 days.
Feel free to serve your banana bread oatmeal with additional toppings like various nuts, unsweetened coconut flakes, dried fruit, peanut butter, and even whipped cream.
If you love pumpkin, feel free to increase the pumpkin puree to 3/4 cup and reduce the bananas to two.