I don't know about you but I get carried away with pumpkin this time of the year. It's healthy, versatile and sets the warm, cozy tone that is fall.
We are lucky to live in Connecticut (despite times like Hurricane Sandy). Being in a state that gets all four seasons, we are fortunate enough to enjoy the snow cuddled up in winter, relax lakeside in the hot days of summer and smell the delicious warmth of a fresh pumpkin spice latte in the crisp of fall. There aren't many places like New England where you get to experience such extremes all year long... it's a beautiful thing.
Did I want to make amazing pumpkin recipes like I did last year, of course. So now here we are the week of Thanksgiving and I am finally getting my hands dirty. We are going to be spending Thanksgiving at my husby's grandparent's house and then again this weekend at my brother and sister-in-laws so since we aren't hosting I decided to make a few side dishes and a special breakfast bake to get us in the spirit of the holiday.
There were a bunch of bananas that we had bought that were a little past their due date which meant they were perfect for a bread or a breakfast bake just like this. The smell of cinnamon and pumpkin filled the house so you know I jumped at the first bite immediately. Sooooo good.
It's make-ahead convenience brands this perfect for breakfast around the holidays with a large crowd or you can just make this for you and your hunny-bun to cozy-up on the weekends. Either way... it's a keeper.
Servings: 6 (Serving Size: 1/6th)
4 medium ripe bananas, (the riper the better) sliced into 1/2" pieces
1 (15 oz) can organic pumpkin
1 tbsp honey
3 tbsp brown sugar
1 cup uncooked quick oats
1/2 cup chopped pecans
1/2 tsp baking powder
3/4 tsp cinnamon
1 1/2 tsp pumpkin pie spice
1/4 tsp nutmeg
pinch of salt
1 cup original Almond milk (or any milk you desire)
1 tsp vanilla extract
Preheat the oven to 375°. Lightly spray a 9 x 9" ceramic baking dish with cooking spray or coconut oil (my favorite); set aside.
Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle 1/4 tsp of the cinnamon, honey and cover with foil. Bake 15 minutes, until the bananas get soft.
Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, pumpkin pie spice, nutmeg and salt; stir together. In a separate bowl, whisk together the pumpkin, brown sugar, milk, egg, and vanilla extract.
Remove the bananas from the oven, then pour the oat mixture over the bananas. Next, pour the pumpkin mixture over the oats, making sure to distribute the mixture as evenly as possible. Sprinkle the remaining nuts over the the top.
Bake the oatmeal for about 30-35 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.
Photos by A Healthy Jalapeño
Recipe adopted by SkinnyTaste
Calories: 226 • Fat: 6 g • Carb: 41 g • Fiber: 4.6 g • Protein: 6 g • Sugar: 23 g
Sodium: 77 mg (without salt)
Sodium: 77 mg (without salt)