This baked oatmeal is supposed to be inspired by a hummingbird cake, ie, banana, pineapple and pecans with cream cheese frosting. I have a malfunctional gallbladder and need to watch the fat content in my food, so I used Neufchâtel cheese instead because it’s less fatty than regular cream cheese.
Baked oatmeal is my favorite thing ever because it’s convenient, filling, and easy to meal prep. I wouldn’t bother to eat a relatively-wholesome breakfast if it wasn’t already prepared, in the fridge, ready to go first thing in the morning.
I don’t ever reheat this — I just grab it from the fridge and eat it cold. You, however, can reheat this if you want. I suspect that baked oatmeal reheats particularly well.
Hummingbird Baked Oatmeal
Servings: 6
Calories: 426kcal
Ingredients
- 3 mashed bananas (about 1½ cups)
- ⅓ cup packed brown sugar
- 1 egg
- ¼ liquid egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
- 2 cups milk of your choice
- 2½ cups uncooked old fashioned oats
- 1 cup crushed pineapple (drained)
- ½ cup chopped pecans
Cream Cheese Topping
- 4 ounces Neufchâtel cheese
- 2 tablespoon granulated sugar
- 1 teaspoon lemon juice
Instructions
- Pre-heat the oven to 375 °F
- Spray a 13×9" baking dish with nonstick spray
- Whisk together the mashed bananas, brown sugar, egg, egg whites, vanilla extract, baking powder, salt, cinnamon and nutmeg
- Stir in the milk
- Stir in the uncooked oats
- Stir in the crushed pineapple and chopped pecans
- Pour into the baking dish
- Put the Neufchâtel cheese in a bowl and microwave on high for about 15 seconds until it turns runny. Stir in the granulated sugar and lemon juice, then pour it on top of the oatmeal.
- Bake for about 45 minutes, until the top is brown and a toothpick or skewer inserted into the center of the oatmeal comes out clean.
