Hummingbird Baked Oatmeal

If you like hummingbird cake, you’ll love this healthy hummingbird baked oatmeal! Filled with bananas, pineapple, and pecans, this delicious baked oatmeal has the taste of the beloved southern hummingbird cake, but in a nutritious, make-ahead breakfast! (gluten-free)

Where are my hummingbird cake fans? If you’re a Southerner, it’s likely that you know (and hopefully enjoy) this yummy spiced cake. If you’re not familiar, hop on board! Hummingbird cake is a spiced cake that’s super moist thanks to bananas and crushed pineapple, usually with pecans and a cream cheese frosting. I’ve turned this favorite cake into a healthy make-ahead breakfast with this hummingbird baked oatmeal!

Why You’ll Love Hummingbird Baked Oatmeal

It’s like cake for breakfast! Except healthy. The perfectly spiced baked oatmeal base is loaded with bananas and pineapple for natural sweetness, as well as crunchy pecans. Then it’s all topped with a Greek yogurt based frosting. So it will feel like you’re eating cake for breakfast, but it will also keep you feeling good (no blood sugar crash!) and give you energy hours longer. Oh, and it’s the perfect make-ahead breakfast, so you can cook it once and eat it all week!

How To Make Hummingbird Baked Oatmeal

1. Mash the bananas in a large bowl. Whisk in the eggs, milk and vanilla. Then stir in the pineapple.
2. Stir in all the dry ingredients.
3. Pour into a lightly greased baking dish and bake at 350°F until set, about 25-30 minutes.
4. Make the frosting while the oatmeal cools. Whisk together Greek yogurt, vanilla and powdered sugar until smooth.
5. Spread the frosting on the oatmeal and enjoy!

How To Store Leftovers

You can either cover the baking dish and store the entire thing in the refrigerator (let it cool completely first!) or cut individual pieces and store them in an airtight container in the refrigerator for up to 5 days.

Can I Freeze Baked Oatmeal?

If you’d like to freeze this oatmeal, leave the frosting off. Once it’s cooled completely, cut into individual pieces and place in a freezer-safe container in the freezer for up to 3 months. I like to use a gallon-sized freezer bag so that it can be stored in a single layer. Then take out what you need and place it in the refrigerator to thaw overnight.

Tips and Ingredient Substitutions

• The riper your bananas, the sweeter the oatmeal will be. This is a great use for brown bananas!
• Don’t drain the pineapple before measuring. You want some of the liquid.
• If you prefer a sweeter oatmeal base, add 2-3 tbsp of maple syrup or brown sugar to the mix before baking.
• If you don’t have flaxseed, you can use 2 tbsp chia seeds, or leave them out. If you’re leaving them out, reduce the milk to 1 cup.
• If you prefer, you can swap the powdered sugar in the frosting for maple syrup.

More Baked Oatmeal Recipes You’ll Love

• Carrot Cake Baked Oatmeal
• Pecan Pie Baked Oatmeal
• Peanut Butter Banana Baked Oatmeal
• Cranberry Orange Baked Oatmeal
• Chocolate Chip Zucchini Bread Baked Oatmeal

Did you make this recipe? Please leave a star rating in the comments!

Hummingbird Baked Oatmeal

If you like hummingbird cake, you’ll love this healthy hummingbird baked oatmeal! Filled with bananas, pineapple, and pecans, this delicious baked oatmeal has the taste of the beloved southern hummingbird cake, but in a nutritious, make-ahead breakfast! (gluten-free)

• Author: Kaleigh
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: breakfast
• Method: baked
• Cuisine: Southern

Scale 1x2x3x

Ingredients

For the Oatmeal

• 2 very ripe medium bananas, mashed
• 2 large eggs
• 1 1/4 cups milk of choice
• 1 tsp vanilla
• 2/3 cup canned crushed pineapple (in juice)
• 2 cups rolled oats
• 3 tbsp ground flaxseed
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/3 cup chopped pecans

For the Frosting

• 1 cup plain Greek yogurt
• 1 tsp vanilla
• 3 tbsp powdered sugar

Instructions

1. Heat oven to 350°F. Lightly grease an 8-inch baking dish.
2. In a large bowl, mash the bananas. Whisk in eggs, milk and vanilla until well combined. Stir in pineapple.
3. Add oats, flaxseed, cinnamon, nutmeg, salt and pecans. Stir well to combine.
4. Pour the mixture into the prepared baking dish and bake 25-30 minutes, or until the center is set. Remove from the oven and let cool before frosting.
5. To make the frosting, whisk yogurt, vanilla and powdered sugar until smooth. Spread over cooled baked oatmeal.

Notes

• The riper your bananas, the sweeter the oatmeal will be. This is a great use for brown bananas!
• Don’t drain the pineapple before measuring. You want some of the liquid.
• If you prefer a sweeter oatmeal base, add 2-3 tbsp of maple syrup or brown sugar to the mix before baking.
• If you don’t have flaxseed, you can use 2 tbsp chia seeds, or leave them out. If you’re leaving them out, reduce the milk to 1 cup.
• If you prefer, you can swap the powdered sugar in the frosting for maple syrup.

Keywords: hummingbird baked oatmeal, hummingbird cake oatmeal, banana pineapple baked oatmeal