Baked Oatmeal with Pumpkin and Bananas

[4 SP per serving] Baked oatmeal with ripe bananas and pumpkin is the perfect way to start your morning! If you have ripe bananas laying around, give this baked oatmeal a try. It’s so good, it almost tastes like a banana-pumpkin nut bread.

Information

• Makes: 6 servings
• Source: Skinny Taste
• Prep: 10 min     Cook: 50 min

Ingredients

3 medium	bananas, the riper the better, sliced into ½" pieces	0 SP
1 cup	pumpkin puree	0 SP
1 Tbsp	honey	4 SP
3 Tbsp	unpacked brown sugar	6 SP
1 cup	quick cooking rolled oats	9 SP
½ tsp	baking powder	0 SP
¾ tsp	ground cinnamon	0 SP
1½ tsp	pumpkin pie spice	0 SP
¼ tsp	ground nutmeg	0 SP
1 pinch	table salt	0 SP
1 cup	1% milk	4 SP
1 large	egg	2 SP
1 tsp	vanilla extract	0 SP

Instructions

1. Preheat the oven to 375° F. Lightly spray an 8x8" or 9x9" ceramic baking dish with cooking spray; set aside.
2. Arrange the banana slices in a single layer on the bottom of the ceramic dish.
3. Sprinkle 1/4 tsp of the cinnamon, honey and cover with foil. Bake 15 minutes, until the bananas get soft.
4. Meanwhile, in a medium bowl, combine the oats, baking powder, remaining cinnamon, pumpkin pie spice, nutmeg and salt; stir together.
5. In a separate bowl, whisk together the pumpkin, brown sugar, milk, egg, and vanilla extract.
6. Remove the bananas from the oven, then pour the oat mixture over the bananas.
7. Pour the pumpkin mixture over the oats, making sure to distribute the mixture as evenly as possible.
8. 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.

Notes

The original recipe called for "¼ cup chopped pecans" though the crunch this adds would be welcome, it also adds 1 SP per serving.