Banana Pumpkin Baked Oatmeal

This is one of those blog posts where the words are just not coming to me and it’s not for lack of praise for this dish. This is the one the best breakfasts that we’ve had in a long time. Maybe that’s the problem? Too many good things to say about it? 😉

I have a great love for baked oatmeal. It’s something that we enjoy fairly often. I love that you can make it ahead and have it for several days, it’s easy to transport, and is usually a crowd-pleaser. I’ve taken baked oatmeal to new moms several time because how many pans of lasagna do you really need?

I’ve had this recipe pinned for awhile. It got buried, I guess! I was looking for some breakfast items that James could easily take with him on his early morning work days and this fit the bill perfectly. Just throw a scoop or two into a container that can be reheated and you have breakfast that you can take with you and reheat at your convenience. Perfect!

This was the first time that I’ve cooked with and eaten steel cut oats. They are a little chewier and nuttier than your standard oats and in a house that is nut-free, that was a welcome addition!! The pumpkin is very mild in this dish with banana being a more prominent player. I think by caramelizing the bananas, they retained their firm consistency which I loved. Mushy bananas? No thanks. Even picky-pants Jack gobbled this up!!

Banana Pumpkin Baked Oatmeal

Banana pumpkin baked oatmeal

Printable Version

  • 1 cup steel cut oats
  • 6 tbsp. unsalted butter, divided
  • 4 cups very hot water
  • 2 medium bananas, sliced
  • ½ cup plus 2 tbsp. brown sugar, lightly packed, divided
  • 2¼ tsp. ground cinnamon, divided
  • 3 cups old-fashioned oats
  • 1 tsp. salt
  • ¼ tsp. ground nutmeg
  • Dash ground cloves
  • ½ cup pumpkin puree
  • ¼ cup maple syrup
  • ½ cup milk
  • 2 tsp. vanilla extract

1. Preheat the oven to 350˚ F. Place the steel cut oats in a large bowl with 4 tablespoons of the butter. Pour the hot water over the oats and cover the bowl. Let stand for 20 minutes.

2. Heat a medium skillet over medium-high heat and add the remaining 2 tablespoons butter. Once the butter has melted, add the bananas, 2 tablespoons of brown sugar, and ¼ teaspoon of the cinnamon to the pan. Toss gently and cook briefly, about 2 minutes. Remove from the heat and let cool.

3. After the steel cut oats have finished soaking, stir in the old fashioned oats, remaining ½ cup of brown sugar, salt, remaining 2 teaspoons of cinnamon, nutmeg and cloves.

4. In a small bowl or liquid measuring cup, whisk together the pumpkin, maple syrup, milk and vanilla. Stir the pumpkin mixture into the oat mixture.

5. Lightly grease a 2 quart baking dish and spread the bananas over the bottom of it. Pour the oatmeal mixture on top of the bananas. Bake for 35-40 minutes. Remove from the oven and let cool slightly before serving.

slightly adapted from Annie’s Eats, originally from King Arthur Flour.

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