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.
Ingredients
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
Instructions
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
Recipe by Keep It Sweet Desserts at https://www.keepitsweetdesserts.com/healthy-pumpkin-banana-oatmeal-breakfast-bake-gluten-free-dairy-free/