Happy hump day!
I’ve been teasing you guys about this recipe for the past few days on IG. Don’t worry; the wait is officially over!
Anyone who thinks pumpkin season is over after Halloween is seriously mistaken. Um, helloooo, pumpkin pie on Thanksgiving? And Christmas? Oh, and like, mid-July in my family. Every season is pumpkin season if you ask me!
I haven’t taken the time to meal prep our breakfasts for the work week in a while (thanks to our pup, Koda), but this weekend we had some perfectly ripe bananas, a can of pumpkin puree in the pantry, & a fairly calm puppy, so I thought I’d give it a shot.
Side note: is anyone still adjusting to the time change this weekend? I can tell you that it has seriously screwed with Koda, which means it has been affecting our sleep too, unfortunately. The first night he woke up around 5 am, which wasn’t too bad, but then he cried again approximately 20 minutes later, and another 15 minutes after that. Last night we had a nice 2 am wake up call as well, which he hasn’t done at all lately, so that was lovely. I’m hoping that he adjusts very soon and goes back to sleeping from 9 pm to 5 am. (And actually goes back to sleep after a 5 am potty break…) That I can handle. A few of you messaged me and said you were experiencing the same thing with your dogs and/or children – it’s always nice to know I’m not suffering alone, haha! This too shall pass!
Now back to the recipe. If you’ve made my Blueberry Pecan Oatmeal Bake (inspired by Ambitious Kitchen’s Strawberry Banana Chocolate Chip Baked Oatmeal recipe), then you’ll find that the process for this one is equally quick and easy. I just made a few simple swaps, and obviously added some delicious & nutritious pumpkin! I also think the banana slices on top are just so aesthetically pleasing. As always, I added dark chocolate chips because you work hard and you deserve to eat chocolate for breakfast. (Can I get an amen?) Slap a dollop of nut butter on top and you’ve got yourself a delicious start to the day!
Without further ado, let’s get to the recipe, eh?
Pumpkin Spice Banana Baked Oatmeal
A delicious and balanced make-ahead breakfast that you can eat on busy mornings all week long, and best of all, it's freezer friendly! You will LOVE this seasonal version.
- 1 cup mashed banana (~2-3 medium, very ripe bananas) + 1 additional ripe banana for topping, sliced
- 2 eggs
- 1 cup unsweetened vanilla almond milk (or milk of choice)
- 1/2 cup pumpkin puree
- 2 tablespoons melted and cooled coconut oil, melted butter or melted ghee
- 1 teaspoon vanilla extract
- 2 ½ cups old fashioned rolled oats, gluten free if needed
- 2-3 scoops Further Food Collagen or 1 scoop BioHealth Nutrition vanilla protein powder* (optional)
- 1 teaspoon baking powder
- 1/2 tsp pumpkin pie spice
- ¼ teaspoon salt
- 1/3 cup pepitas (pumpkin seeds)
- 1/2 cup dark chocolate chips
- Sprinkle cinnamon on top, to taste
*Use my code “wellnessforthewin” for a discount on Further Food Collagen! I love having this in my pantry as an easy way to add some extra protein to baked goods, smoothies, oatmeal, coffee — whatever you like! Discount code for BioHealth Nutrition coming soon.
- Preheat oven to 350 degrees F. Spray a 9×13 pan* with nonstick cooking spray.
- In a large bowl, mix together mashed banana, eggs, almond milk, pumpkin puree, coconut oil and vanilla until mostly smooth. Next, add in rolled oats, collagen or protein powder (if using), baking powder, pumpkin pie spice and salt until well combined. Lastly, gently fold in pepitas and dark chocolate chips.
- Pour mixture into prepared pan and top with banana slices, spread out evenly. Sprinkle cinnamon on top, to taste.
- Bake for 25-35 minutes until edges start to become slightly golden brown. (Or until a knife inserted in the middle comes out clean.) Serve warm with a tablespoon of almond butter on top.
*The baking dish I use for this recipe is actually 8.5×12″ (it comes in a colorful set of 3 from Crate & Barrel; click here to check it out — I love this set!) but you could also use a 9×13. Ambitious Kitchen’s recipe actually says to use a 9×9 pan; obviously the thickness and number of servings is going to vary depending on the size of pan you use. A 9×9 pan will yield thicker squares and probably 9 servings. In my pan (which is close to a standard 9×13), I usually get 12 servings. Totally up to you — use what is most convenient for you! I usually end up baking mine around 25-28 minutes in the 8.5×12″ dish.
- Wait for oatmeal bake to cool completely, then cut into 12 squares and store in individual sandwich Ziploc bags. Place all sandwich bags in a large gallon freezer bag and store in the freezer. Can be stored for up to 3 days in the refrigerator.
And that’s it! Enjoy this as an easy, grab & go work breakfast for the next month or two while you’re still craving all the pumpkin things!
As always, tag me on Instagram in your lovely creations. 😉
Enjoy the rest of your week!
#WellnessForTheWin #MealPrep #OatmealBake