Ingredients:
- 3 medium ripe 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
- 1/4 cup chopped pecans
- 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 fat free milk (or any milk you desire)
- 1 egg
- 1 tsp vanilla extract
Directions:
Preheat the oven to 375° F. Lightly spray a 8 x 8" or 9 x 9" ceramic baking dish with cooking spray; set aside
Arrange the banana slices in a single layer on the bottom of the ceramic
dish. Sprinkle 1/4 tsp of the cinnamon, honey and cover with foil. Bake
15 minutes, until the bananas get soft.
Meanwhile, in a medium bowl, combine the oats, half of 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 the
top.
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.
Servings: 6
Serving Size: 1/6th
PointsPlus: 6 pts
Smart Points: 5
Calories: 226 • Fat: 6 g • Carb: 41 g • Fiber: 4.6 g • Protein: 6 g • Sugar: 23 g
Sodium: 77 mg (without salt)