Pumpkin & Banana Baked Oatmeal

My daughter use to hate oatmeal in the morning and I could never get her to eat it, she just didn’t like the texture. I then found out about baked oatmeal and all the different ways you can make it. It is a healthy breakfast that tastes yummy and has a bar like texture that is perfect for someone who is on the go. You can bake this the night before or mix all the ingredients together and let it sit in the refrigerator over night and then bake it in the morning. This baked oatmeal is a good use of leftover pumpkin and bananas.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 4

Ingredients

• 1 ripe banana, mashed

• 1 cup canned pumpkin

• 3 tablespoons maple syrup

• ¼ cups brown sugar

• 1 cup milk or milk alternative (soy milk, oat milk, cashew milk)

• 2 teaspoons vanilla extract

• ¼ cup egg whites

• ¼ cup applesauce

• 1 cup whole grain oats (old fashioned)

• 1 teaspoon baking powder

• 2 teaspoons ground cinnamon

• ½ teaspoon salt

• 1/3 cups mini chocolate chips

Instructions

1. Preheat oven to 350 degrees F.

2. Spray 8x8 inch baking dish.

3. Mash bananas and then add pumpkin, applesauce, maple syrup, egg whites, vanilla extract, brown sugar and milk or milk alternative in a large bowl.

4. Combine oats, salt, cinnamon, and baking powder in a small bowl.

5. Combine 2 bowls.

6. Pour batter into pan and sprinkle with chocolate chips.

7. Bake for 35 minutes depending on how firm you like your oatmeal. Let cool to set.