I used to not like breakfast, which is sort of crazy. How can you not like a meal that is almost a carb by default? I mean, even my egg-based breakfasts have some carb on the side. A scrambled egg is just depressing without a little bread and jam with it. And cheese. Actually, the best way to eat a scrambled egg is piled on top of a slice of bread with some strawberry jam and provolone cheese. It will change your life. And…I’m getting off topic. Deliciously so, but still.
ANYWAY, it was crazy. Thankfully, I grew out of this insanity and breakfast is held in the high esteem it deserves. I go through phases with breakfast. One month it will overnight oats. The next a cereal loaded with nuts and oat clusters. And after that dry waffles tucked in a napkin so I can eat them without interrupting my morning blog cruising. My latest breakfast crush was two Nutrigrain waffles topped with peanut butter, sliced banana, and shredded coconut.
The one thing all of these breakfast phases have in common is that they are fast. During the week I just don’t have time to make something fancy. Even five minutes in front of the stove is too much for me in the morning. This weekend I discovered what all of you probably discovered years ago. The weekend is the perfect time to make labor intensive food for the week! This baked oatmeal isn’t too bad, but it does take about an hour in all to make. I whipped it up yesterday morning and now plan to enjoy the leftovers for the rest of the week!
I love this oatmeal because it has all of my favorite flavors. The base is some nice caramelized bananas and then there’s the oatmeal layer and delicious smooth pumpkin as the topper. Oh! And chopped pecans! You cannot forget the pecans! Each layer is generously spiced, so you end up with a really nice warm and cozy baked oatmeal. It’s fall in a baking dish, people. It’s a beautiful thing!!
Baked Pumpkin-Banana Oatmeal
2-3 ripe bananas, sliced
1 tbsp honey
1 tsp cinnamon
1 cup old fashion oats
1/4 tsp pumpkin pie spice
1/2 tsp baking powder
1 cup canned pumpkin
1 cup milk
3 tbsp brown sugar
1/4 cup chopped pecans
Preheat the oven to 375 degrees.
Line an 8×8 baking dish with the sliced bananas. You only want one single layer, so put any leftover banana back in your refrigerator for another use! Sprinkle 1/4 tsp cinnamon on the bananas. Drizzle the honey on. Cover the dish with foil and bake for 15 minutes. The bananas will reduce and make a really nice sauce on the bottom of the pan.
While the bananas are cooking, whisk together the oats, remaining cinnamon, pumpkin pie spice, half of the pecans, and baking soda. In another bowl, mix together the pumpkin, milk, egg, and brown sugar. When the bananas come out, top with the oat mixture. Pour the pumpkin mixture into the pan, spreading as evenly as you can. Sprinkle the remaining pecans on the top.
Bake for 30-35 minutes until the top is browned.