Pumpkin Spice Banana Baked Oatmeal

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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! You will definitely find me making this Pumpkin Spice Banana Baked Oatmeal year round. It is that good.

Sadly, I haven’t taken the time to meal prep our breakfasts for the work week in a while, thanks to our new pup, Koda. However, 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. The first night he woke up around 5 AM, which wasn’t horrible. Unfortunately, he cried again about 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. That was lovely. I’m hoping 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, right?

ingredients needed for pumpkin spice banana baked oatmeal

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 is equally quick and easy, and only one dirty dish!!! I made a few simple swaps, and obviously added some delicious & nutritious pumpkin. As always, I added dark chocolate chips as well because, duh. Slap a dollop of creamy almond butter on top (my favorite on this is @offbeatbutters Cinnamon Bun – #affiliate code is wellnessforthewin to save – trust me, you need!) and you’ve got yourself a delicious start to the day!

All you need:

  • Bananas
  • Old fashioned oats
  • Eggs
  • Unsweetened almond milk
  • Coconut oil
  • Vanilla extract
  • Collagen powder or protein powder (my affiliate code is wellnessforthewin for both Clean Simple Eats protein powder – love their Simply Vanilla, AND Needed. unflavored collagen!)
  • Spices
  • Pepitas, walnuts or pecans
  • Dark chocolate chips

other pumpkin recipes to try

Looking for some other recipes to help you use up the rest of that can of pumpkin?

Without further ado, let’s get to the recipe for this delicious, healthy Pumpkin Spice Banana Baked Oatmeal!

healthy freezer meals; pumpkin spice oatmeal bake

Pumpkin Spice Banana Baked Oatmeal

Shanna Hutcheson
This Pumpkin Spice Banana Baked Oatmeal is a delicious & balanced make-ahead breakfast that you can eat all week long, and it's freezer friendly! You will love this seasonal version.
4.86 from 7 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 servings
Calories 170 kcal


  • 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 coconut oil melted and cooled, (or melted butter/ghee)
  • 1 teaspoon vanilla extract
  • 2 ½ cups old fashioned rolled oats gluten free if needed
  • 2-3 scoops collagen powder or 1 scoop 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


  • 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.

To Freeze:

  • 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.


*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!


Calories: 170kcalCarbohydrates: 21gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 97mgPotassium: 256mgFiber: 3gSugar: 5gVitamin A: 1642IUVitamin C: 2mgCalcium: 80mgIron: 1mg
Keyword baked goods, baked oatmeal, breakfast, freezer friendly, oatmeal bake, pumpkin, seasonal
Tried this recipe?Let us know how it was!

That’s it! Add this Pumpkin Spice Banana Baked Oatmeal to your line-up of easy and delicious breakfast items to meal prep. I promise, you won’t be disappointed! Pin this recipe on Pinterest to your “pumpkin” board (other people have those too, right?) so you can refer back to it all year round.

Can’t wait to hear what you think! 🙂


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  1. 5 stars
    New favorite breakfast – it’s been so nice to have something set for the week for breakfast during quarantine. I didn’t add the banana pieces on top, but I did add some crunchy peanut butter – SO good!!

  2. 5 stars
    Literally so good! Perfect for breakfast, a dessert or a snack, I’m sure it’d be good as leftovers too but ours did not make it that long in my house. Will for sure be making on repeat this fall!

    1. Haha, yay! I love hearing that! If you ever do have leftovers or want there to be leftovers, you can also freeze some of it! It reheats perfectly in the microwave! Thanks so much for sharing!

  3. 5 stars
    I look forward to making this every fall! Such an easy breakfast to prep over the weekend, freeze, and then heat up on- the-go during the busy week! I love how packed with nutrition and festive it is 🙂

  4. 5 stars
    I’m so glad to be adding this recipe to our breakfast rotation! I don’t enjoy a bowl of oatmeal, but this bake is lovely! My husband and baby approve too. Super simple recipe and makes plenty to last several days/freeze for later. Next we’ll be trying the berry oatmeal bake!

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