Ingredients:

  • 2 cups (180g) Old-Fashioned Rolled Oats
  • 1/2 cup (100g) Light Brown Sugar, packed
  • 1 tbsp (15g) Baking Powder
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Fine Sea Salt
  • 1 1/2 cups (360ml) Milk (Dairy, Almond, or Oat milk)
  • 1 cup (240g) Pumpkin Purée (100% pumpkin)
  • 2 large Ripe Bananas, mashed (about 1 cup/240g mashed)
  • 1 large banana, sliced for topping
  • 2 large Eggs, lightly beaten
  • 1/4 cup (60ml) Unsalted Butter, melted (or neutral oil)
  • 1 tsp Vanilla Extract
  • 2 tbsp Chopped Pecans or Walnuts (Optional topping)
  • 1 tbsp Brown Sugar (Optional topping)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish.
  2. Mash the two ripe bananas in a medium bowl until mostly smooth; set aside.
  3. Slice the remaining banana into 1/4 inch (6mm) rounds for the topping; set aside.
  4. In the large mixing bowl, whisk together the rolled oats, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt until thoroughly combined (the Dry Ingredients).
  5. In the medium bowl, whisk together the milk, pumpkin purée, mashed bananas, beaten eggs, melted butter (or oil), and vanilla extract until smooth and uniform (the Wet Ingredients).
  6. Pour the wet ingredients into the dry ingredients. Use a spatula to mix until just combined. Do not overmix; mix just until all the oats are moistened.
  7. Pour the oatmeal mixture into the prepared baking dish and spread it evenly.
  8. Arrange the sliced banana rounds over the top of the mixture. Sprinkle the chopped nuts and the extra tablespoon of brown sugar over the bananas (if using).
  9. Bake for 35 to 40 minutes, or until the oatmeal is set in the centre, the edges are golden, and the topping is lightly caramelised.
  10. Remove the baked oatmeal from the oven and allow it to rest for 10 minutes. This resting time is crucial for setting.
  11. Cut into squares and serve warm with your preferred toppings.