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

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}

Yield: 4-6 servings

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

Instructions:

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

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