Healthy Pumpkin Banana Oatmeal Breakfast Bake {gluten-free, dairy-free}

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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.

Healthy Pumpkin Banana Oatmeal Breakfast Bake {gluten-free, dairy-free}

Confession:  This recipe is already on the blog.

Healthy Pumpkin Banana Oatmeal Breakfast Bake {gluten-free, dairy-free}

But…. ouch!  I realize that something like this is hard to photograph, but those pictures were just so  bad.  And the writing?  I think it took me a year to find my voice.  Every time I read an early post it just feels so awkward.  It’s almost as bad as reading your diary from middle school.  Yikes, was that really me?

Healthy Pumpkin Banana Oatmeal Breakfast Bake {gluten-free, dairy-free}

I’m hoping to go through some other old posts to do them over as well.  I’m sure some of my recipe directions weren’t as clear as they can be and I’d just really love to have better pictures of some poor desserts that are stuck looking ugly.  Did this really happen?  Did I think this was appetizing (scroll down)?

Healthy Pumpkin Banana Oatmeal Breakfast Bake {gluten-free, dairy-free}

 

Healthy Pumpkin Banana Oatmeal Breakfast Bake {gluten-free*, dairy-free}

Serves 4-6

Ingredients:

6 ounces (~2 cups) rolled oats*
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1/8 teaspoon salt
2/3 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

Directions:

Pre-heat oven to 350 degrees.
Spray a 9×9 baking dish with non-stick cooking spray
In a medium bowl, whisk together dry ingredients and set aside
In a large bowl, whisk together remaining ingredients
Stir dry ingredients into wet ingredients just until mixed
Pour into prepared baking dish and bake for 23-28 minutes in middle of oven, or until a knife comes out clean from center
Serve immediately or store covered at room temperature up to three days; can also be wrapped and frozen for an easy weekday breakfast

Notes:
*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

And in honor of learning how to use a camera, I created a fun little GIF.
Healthy Pumpkin Banana Oatmeal Breakfast Bake {gluten-free, dairy-free} on Make A Gif

make animated gifs like this at MakeAGif

 

P.S. Head over to Erin’s site for a Keep It Sweet Desserts giveaway!

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12 Responses to “Healthy Pumpkin Banana Oatmeal Breakfast Bake {gluten-free, dairy-free}”

  1. Liz @ Tip Top Shape October 28, 2013 at 10:21 am #

    This looks great!! I’ve been looking for something to get me out of my bagel-breakfast-rut!

  2. Erin @ The Spiffy Cookie October 28, 2013 at 11:19 am #

    You are making me regret my sad bowl of cereal this morning

  3. thelittleloaf October 28, 2013 at 12:03 pm #

    Sometimes when I look back over old posts I cringe…but it’s so exciting to see how far I’ve come. This recipe looks divine and I’d have happily made the old one, but it’s even better now!

    • Keep It Sweet November 15, 2013 at 8:56 am #

      That is so true, it is definitely a good feeling to see the progress! Thanks, Kate:-)

  4. Joanne October 29, 2013 at 6:39 am #

    Oh man I can’t even bear to go back and look at some of my old photos! It’s frightening. I love that you redid these though. This oatmeal bake is so worth it!

  5. Audra | The Baker Chick October 29, 2013 at 9:55 am #

    I love this! I have been really into oatmeal lately- this would be a perfect make ahead breakfast to balance my usually morning laziness! :)

  6. Whitney @ The Newlywed Chefs October 29, 2013 at 6:32 pm #

    I love that you added the mashed banana! That must add the perfect amount of sweetness!

    • Keep It Sweet November 15, 2013 at 8:57 am #

      It does, it is a great way to avoid adding a ton of sugar or fake sweetener. Thanks, Whitney!

  7. Bianca @ Confessions of a Chocoholic October 29, 2013 at 10:01 pm #

    I want this for breakfast tomorrow! I also sometimes cringe when I read some of my super old posts so I know how you feel! I still need to learn how to make a gif though hehehe

    • Keep It Sweet November 15, 2013 at 8:57 am #

      Thanks, Bianca! I actually just googled until I found a website that let me do it… I think you can also make them through photoshop:-)

  8. Jeanette October 31, 2013 at 8:24 am #

    Love the idea of a baked oatmeal with pumpkin in it – sounds like a great way to start the day!

  9. Jenny @ BAKE November 6, 2013 at 12:22 pm #

    I feel the same about my early posts, I always meant to relocate them from my old site but then I reread them and thought best of it! this recipe looks delicious – definitely worth the remake!