Oatmeal Banana Pumpkin Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 146.8
- Total Fat: 2.3 g
- Cholesterol: 25.6 mg
- Sodium: 177.2 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 4.1 g
- Protein: 4.5 g
View full nutritional breakdown of Oatmeal Banana Pumpkin Casserole calories by ingredient
Introduction
This is a wonderful make ahead breakfast that is filling and low calorie. This is a wonderful make ahead breakfast that is filling and low calorie.Number of Servings: 8
Ingredients
-
3 Medium bananas (the riper the better) sliced into 1/2" pieces
1 cup canned pumpkin
1 tbsp honey
3 tbsp brown sugar
1 cup uncooked quick oats
1/2 tsp baking powder
3/4 tsp cinnamon
1 1/2 tsp pumpkin pie spice
1/4 tsp nutmeg
pinch of salt
1 cup 2% milk
1 egg
1 tsp vanilla extract
1/4 chopped pecans (Optional)
Tips
Pecans are not included in the nutritional calculations since I am allergic. I also use fresh roast pumpkin puree if you can find it.
Directions
1. Preheat the oven to 375F. Lightly spray a 8X8" or 9X9" cermic baking dish with cooking spray, set aside
2. Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle with 1/4 tsp cinnamon and drizzle the honey over the bananas cover and bake 15 min or till the bananas get soft.
3. In a medium bowl combine the oats, half of the nuts (optional) baking powder, remaining cinnamon, pumpkin pie spice, nutmeg and salt.In a separate bowl whisk together the pumpkin, brown sugar, milk, egg, and vanilla extract.
4. Remove the bananas from the oven, then pour the oat mixture over the bananas.
5. Pour the pumpkin mixture over the oats, making sure to distribute the mixture as evenly as possible. Sprinkle the remaining nuts over the top (optional)
6. Bake the oatmeal for about 30-35 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.
Serving Size: Makes 8 1 Cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JORDAN5836.
2. Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle with 1/4 tsp cinnamon and drizzle the honey over the bananas cover and bake 15 min or till the bananas get soft.
3. In a medium bowl combine the oats, half of the nuts (optional) baking powder, remaining cinnamon, pumpkin pie spice, nutmeg and salt.In a separate bowl whisk together the pumpkin, brown sugar, milk, egg, and vanilla extract.
4. Remove the bananas from the oven, then pour the oat mixture over the bananas.
5. Pour the pumpkin mixture over the oats, making sure to distribute the mixture as evenly as possible. Sprinkle the remaining nuts over the top (optional)
6. Bake the oatmeal for about 30-35 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.
Serving Size: Makes 8 1 Cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JORDAN5836.