Hummingbird Baked Oatmeal

round white baking dish with hummingbird baked oatmeal topped with Greek yogurt frosting and pecans.

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)



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


  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.


  • 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