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, even in the summer!
1cupmashed banana~2-3 medium, very ripe bananas + 1 additional ripe banana for topping, sliced
1cupunsweetened vanilla almond milkor milk of choice
2tablespoonscoconut oilmelted and cooled, (or melted butter/ghee)
2 ½cupsold fashioned rolled oatsgluten free if needed
2-3scoopsFurther Food Collagen Peptidesor 1 scoop vanilla protein powder, optional
1/2tsppumpkin pie spice
1/2cupdark chocolate chips
Sprinkle cinnamon on topto 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.
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!