Ingredients
3medium ripe bananas,the riper the better, sliced into ½-inch pieces
1cupcanned pumpkin
1tbsphoney
3tbspbrown sugar
1cupquick oats,uncooked
¼cuppecans,chopped
½tspbaking powder
¾tspcinnamon
1½tsppumpkin pie spice
¼tspnutmeg
pinchsalt
1cupfat free milk,or any milk pf choice
1egg
1tspvanilla extract
Preparation
Preheat the oven to 375 degrees F. Lightly spray an 8×8-inch or 9×9-inch ceramic baking dish with cooking spray. Set aside.
Arrange the banana slices in a single layer on the bottom of the ceramic dish.
Sprinkle ¼ tsp of the cinnamon, honey, and cover with foil. Bake for 15 minutes, until the bananas get soft.
Meanwhile, in a medium bowl, combine the oats, half of the nuts, baking powder, remaining cinnamon, pumpkin pie spice, nutmeg, and salt. Stir together.
In a separate bowl, whisk together the pumpkin, brown sugar, milk, egg, and vanilla extract.
Remove the bananas from the oven, then pour the oat mixture over the bananas.
Pour the pumpkin mixture over the oats, making sure to distribute the mixture as evenly as possible. Sprinkle the remaining nuts over the top.
Bake the oatmeal for about 30 to 35 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.
