Pumpkin Banana Bread Baked Oats

Cozy Fall Vibes in a Bowl!

Embrace the flavors of fall with these pumpkin banana bread baked oats—a cozy, warm breakfast perfect for chilly mornings. This recipe blends the comforting taste of pumpkin with classic banana bread goodness, giving you a wholesome, refined sugar-free treat that’s perfect for fueling your day.

If you love the flavor of banana bread baked oats, this pumpkin twist on the classic is sure to become your new favorite. With a quick prep time, you can mix everything in one oven-safe bowl and then bake until it reaches a golden, slightly crisp exterior with a soft, gooey center.

This pumpkin banana bread baked oats recipe is ideal whether you’re making breakfast for yourself or looking to share. Just one bite of this delicious combo, and you’ll be planning to make it again tomorrow.

Macros Per Serving

417 Cal | 57g Carbs | 8g Fat | 32g Protein

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Pumpkin Banana Bread Baked Oats

Embrace the flavors of fall with these pumpkin banana bread baked oats—a cozy, warm breakfast perfect for chilly mornings. This recipe blends the comforting taste of pumpkin with classic banana bread goodness, giving you a wholesome, refined sugar-free treat that’s perfect for fueling your day.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Author: Ritisha

Course: Breakfast

Cuisine: American

Servings: 2

1x2x3x

Calories: 417kcal

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Ingredients

US CustomaryMetric

Wet:

• 1 medium Ripe Banana
• ¼ cup Pumpkin Purée
• 240 ml Plant Protein Milk (Good Karma)
• 80 g Nonfat Plain Greek Yogurt (Siggi’s)
• 1 tsp Vanilla Extract
• 15 ml Sugar Free Syrup (Mrs Buttersworth)

Dry:

• 50 g Oat Flour (Higher Harvest by H‑E‑B)
• 50 g Whole Rolled Oats
• 28 g Unflavored Protein Powder (Quest Baking)
• 13 g Powdered Peanut Butter (PB2)
• 1 tsp Baking Powder
• 1 tsp Pumpkin Spice
• Pinch of Salt

To Top:

• 8 g Creamy Peanut Butter
• 1 tsp Hemp Seeds

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Instructions

Wet:

• In an oven safe bowl, mash up only half of your banana.
  1 medium Ripe Banana
• Add in your remaining ingredients and mix well.
  1/4 cup Pumpkin Purée, 240 ml (1 cups) Plant Protein Milk, 80 g (5.33 tbsp) Nonfat Plain Greek Yogurt, 1 tsp Vanilla Extract, 15 ml (2 tbsp) Sugar Free Syrup

Dry:

• Add in all of your dry ingredients and mix carefully. It will be loaded but work slowly. Ensure there are no dry chunks at the bottom and/or edges.
• Cut your remaining banana into slices and add in an even layer to the top.
• Bake at 350° for 25-30 mins.

To Top:

• Top with your creamy peanut butter and hemp seeds

Video Tutorial

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A post shared by Ritisha Gupta (@tishasveggieeats)

Nutrition Information

Pumpkin Banana Bread Baked Oats

Serving Size

 

1 Serving

Amount per Serving

Calories

417

% Daily Value*

Fat

 

8

g

12

%

Carbohydrates

 

57

g

19

%

Protein

 

32

g

64

%

* Percent Daily Values are based on a 2000 calorie diet.

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.

Keyword: banana bread, banana bread baked oats, pumpkin baked oatmeal, pumpkin baked oats

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