Posted 22 April 2014 by Amy Jo Horvath - NPC Figure Competitor

Recipe: Pumpkin And

Oatmeal Casserole

Pumpkin And Oatmeal Casserole



  • 2 medium ripe bananas, sliced
  • 1 cup canned pure pumpkin
  • 2 Tbsp raw honey, divided
  • 1 Tbsp maple syrup
  • 1 cup uncooked oats
  • 1/4 cup chopped walnuts, plus 1 TBSP for topping
  • 1/2 tsp baking powder (I use low sodium)
  • 3/4 tsp cinnamon, divided
  • 1-1/2 tsp pumpkin pie spice
  • 1/4 tsp nutmeg
  • Pinch of salt
  • 1-cup original almond milk
  • 1 egg
  • 1 tsp pure vanilla extract


Arrange the banana slices in a layer on the bottom of a prepared 8x8" pan. Sprinkle 1/4 tsp of the cinnamon over the bananas and drizzle 1 tbsp of the raw honey over the bananas. Cover with foil and bake for 15 minutes at 375 degrees.

Meanwhile, combine the oats, 1/4 of the walnuts, baking powder, pure maple syrup, cinnamon, pumpkin pie spice, nutmeg and salt and stir together. In a separate bowl, whisk together the pumpkin, remaining honey, milk, egg and vanilla.

Remove the bananas from the oven. Pour the oat mixture over the bananas. Pour the pumpkin mixture over the oats, making sure to distribute the mixture as evenly as p possible. Sprinkle the remaining tablespoon of walnuts over the top.

Bake for 35 - 40 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven. Makes 9 servings.


  • 1 Serving:
  • Calories: 119.9
  • Fat: 3.8g
  • Cholesterol: 23.9mg
  • Sodium: 66 mg
  • Potassium: 165.4mg
  • Carbs: 19.9g
  • Dietary Fiber: 3.2g
  • Sugars: 10.4g
  • Protein: 3.1g

by Amy Jo Horvath - NPC Figure Competitor




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