Breakfast the tastes like Pumpkin Pie but is actually good for you?! Yup, instant mom of the year award right here :) In the month that it's taken me to post this recipe I've made it three times. I always give my kids a cooked breakfast and most weeks we alternate between Crockpot Overnight Oatmeal and Green Eggs but every now and again I like to throw something different into the mix. This dish smells delicious while it's cooking and really makes you feel like you are having a treat. But it's chock full of Vitamin A and whole grains making it a super way to start your day. I mix up the wet ingredients the night before to save time in the morning and then we eat the leftovers over the next few days so my little bit of effort actually yields 3 or 4 mornings of scrumptiousness.
- 2 or 3 ripe bananas
- 1 Tbsp honey
- 2 cups uncooked oatmeal (I used rolled oats)
- 1 tsp baking powder
- 1 can pumpkin (make sure it's just pureed pumpkin with nothing random added like sweeteners)
- 1/2 cup sucanat/honey (can use brown sugar but it won't be "clean")
- 2 tsp cinnamon plus extra for sprinkling
- 1 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
- 2 cups milk (I used unsweetened almond milk)
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/2 cup sliced almonds, divided (I've used chopped pecans too)
TWO: Mix the oatmeal with the baking powder and set aside.
THREE: Combine the pumpkin, sucanat, cinnamon, nutmeg, ginger, salt, milk, eggs, vanilla, almond extract and 1/4 cup of the almonds in a medium bowl. Mix well.
FOUR: Once the oven is preheated, remove the baking dish. Sprinkle the oatmeal mixture evenly over the warm bananas. Pour the pumpkin mixture evenly over the oats and top with the remaining 1/4 cup of nuts. Bake 30-35 minutes until the top is golden brown and the pumpkin mixture is firm enough that the middle doesn't jiggle if you shake the pan. You might also see the edges start to pull away from the sides of the pan. Cut into 8 or 12 servings (we eat a big breakfast so I always cut ours into 8) and serve warm.
Freeze leftovers using the flash freeze method to feed your freezer stash. Reheat in the microwave or oven.
Per serving when made with almond milk and cut into 8 servings- 225 Calories (77 Calories from Fat), 8.5g Fat, 1.2g Saturated Fat, 41mg Cholesterol, 137mg Sodium, 34g Total Carbohydrates, 6.4g Dietary Fiber, 10.4g Sugars, 6g Protein, 195% DV VitA, 11% DV VitC, 15% DV Calcium, 14% DV Iron
Per serving when made with almond milk and cut into 12 servings- 150 Calories (51 Calories from Fat), 5.5g Fat, 0.8g Saturated Fat, 27mg Cholesterol, 93mg Sodium, 22.5g Total Carbohydrates, 4g Dietary Fiber, 7g Sugars, 4g Protein, 130% DV VitA, 7% DV VitC, 10% DV Calcium, 9% DV Iron
|Spread sliced bananas in the bottom of the pan, drizzle with honey, and sprinkle with cinnamon|
|Roast bananas in the oven while it preheats and you combine the other ingredients|
|Sprinkle oatmeal mixture over bananas|
|Mix together pumpkin, spices, milk, eggs, 1/4 cup nuts, and sucanat|
|Pour pumpkin mixture over oatmeal mixture|
|Sprinkle with remaining nuts|
|Bake 30-35 minutes until set, slice and serve|
|Hang out with your super cute kiddos while it's cooking :)|