Pumpkin and Caramelized Banana Baked Oatmeal

canola oil cooking spray
1 T Earth Balance spread (you may use butter)
2 large yellow-green bananas, sliced (slightly under-ripe bananas hold up to the sautéing and baking)
1 t ground cinnamon
1 T honey (or pure maple syrup)
2 C old-fashioned rolled oats
1/2 C dried fruit of choice (I used raisins)
1/2 C chopped toasted nuts or seeds (I suggest walnuts, pecans, or pumpkin seeds)
1/4 C brown sugar, packed
1 t baking powder
2 t pumpkin pie spice* (recipe follows)
1 1/2 cups milk (low-fat, skim, or non-dairy)
1 cup pumpkin puree
1 T ground flax + 2 T water (or 1large egg, lightly beaten)
1 t vanilla extract (or pure maple extract)

Pumpkin Pie Spice
1/4 C ground cinnamon
1 T ground ginger
1 T ground nutmeg
1 t ground allspice
1 t ground cloves

Substitute applesauce, apple butter or any other fruit puree for the pumpkin puree. Play around with the spices and extracts. Mr. Omni hates maple, so I use honey and vanilla. But this is really good made with maple syrup and maple extract!

Preheat oven to 375 degrees F.
Lightly coat an 8-inch square or round baking dish with cooking spray.
Melt Earth Balance in a non-stick skillet over medium-high heat. Add the sliced bananas and cook for 2 minutes, gently stirring occasionally.
Add cinnamon and honey and let mixture boil & thicken for about 30 seconds.
Spoon the bananas into the bottom of the prepared dish, and spread in an even layer. Set aside.
In a medium bowl, mix together the oats, dried fruit, nuts or seeds, brown sugar, baking powder, and pumpkin pie spice. Set aside.
In a large bowl, whisk together the milk, pumpkin puree, flax mix, and vanilla extract.
Stir the oat mixture into the milk & pumpkin mixture. Pour over the bananas in the dish.
Bake for 35-40 minutes, until the top is lightly browned and crisp.
Allow to cool for a few minutes before serving.


Serving Size: 6