Healthy Pumpkin Banana Oatmeal Breakfast Bake {gluten-free, dairy-free}
Recipe type: Breakfast, Brunch
Makes: 4-6 servings
This make-ahead breakfast bake is healthy, hearty and tasty! Full of pumpkin, bananas and oatmeal, you will feel good serving this to your family for breakfast.
  • 6 ounces (~2 cups) rolled oats*
  • 2 teaspoons pumpkin pie spice
  • 1½ teaspoons baking powder
  • ⅛ teaspoon salt
  • ⅔ cup canned pumpkin (not pumpkin pie filling)
  • 6 fluid ounces unsweetened vanilla almond milk (skim milk or soy milk can be subbed)
  • 4 fluid ounces egg replacement or egg whites (equivalent of about 3 egg whites)
  • 5 ounces (~1/2 cup) mashed brown ripe bananas (~2 small or 1 large)
  • 1 teaspoon vanilla extract
  1. Pre-heat oven to 350 degrees.
  2. Spray a 9×9 baking dish with non-stick cooking spray
  3. In a medium bowl, whisk together dry ingredients and set aside
  4. In a large bowl, whisk together remaining ingredients
  5. Stir dry ingredients into wet ingredients just until mixed
  6. Pour into prepared baking dish and bake for 23-28 minutes in middle of oven, or until a knife comes out clean from center
  7. Serve immediately or store covered at room temperature up to three days; can also be wrapped and frozen for an easy weekday breakfast
*Check that your ingredients are labeled gluten-free if avoiding gluten
There is no added sugar to this recipe, if you are looking for a very sweet breakfast, I suggest topping with maple syrup
Additional toppings might include greek yogurt, nut butter, sliced almonds and cooked fruit
Recipe by Keep It Sweet Desserts at