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Pumpkin Banana Oatmeal Bake

« Back to Academy

Pumpkin Banana Oatmeal Bake

« Back to Academy

Pumpkin Banana Oatmeal Bake

Yields 6 bars (1 MetPro Serving- 1 bar)

MetPro Serving Breakdown:

Meal Carb = 2
Fats = .5


Ingredients

  • 3 medium ripe bananas, (the riper the better) 2.5 of them sliced into 1/2 inch pieces (can use frozen bananas)
  • 1 cup canned pumpkin
  • 1 cup uncooked quick oats
  • 3/4 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 almonds milk
  • 1 egg
  • 1 tsp vanilla extract

Directions

1.) Preheat the oven to 375° F. Lightly spray a 8 x 8or 9 x 9 ceramic baking dish with cooking spray; set aside.
2.) Arrange 2.5 of the banana slices in a single layer on the bottom of the ceramic dish.
3.) Sprinkle 1/4 tsp of the cinnamon 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.
4.) In a separate bowl, whisk together the 1/2 of banana (mashed so there are no chunks), pumpkin, milk, egg, and vanilla extract.
5.) Remove the bananas from the oven, then pour the oat mixture over the bananas.
6.) Pour the pumpkin mixture over the oats, making sure to distribute the mixture as evenly as possible. Sprinkle the remaining nuts over the top.
7.) 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.

Category: Recipes

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