Hummingbird Cake Baked Oatmeal is a healthy, make ahead oatmeal bake with the delicious flavors of classic hummingbird cake!  {GF, DF}

Hummingbird cake baked oatmeal cut into squares in baking dish

How was your weekend?  Mine was quite busy as my son had a 2-day water polo tournament in the Sacramento area.  I feel like have a post-tournament hangover today.

It’s amazing to me how exhausted I am after a tournament when I didn’t do anything but sit on my behind.  Maybe it was 90 degree temperature, all the socializing with parents or being emotionally drained after (4) difficult games?

Or maybe it’s just my age. 🙂

One thing I know for sure is I’ve been patting myself on the back all weekend for prepping this Hummingbird Cake Baked Oatmeal to enjoy before the tournament each morning.

If anything helps me get out of bed early on a weekend, it’s cake inspired baked oatmeal.

Hummingbird cake baked oatmeal in baking dish

If you’ve followed my blog for a while, you know how crazy I am over hummingbird cake.  If you haven’t heard of it, Hummingbird cake is a classic southern cake that includes banana, crushed pineapple, cream cheese frosting, pecans and coconut.

It’s truly amazing.

I made my Hummingbird Cake twice for family birthdays the past few months because I’ve had such a craving for hummingbird cake flavors.  After trying my cake, my family is on board now too. 🙂

I find myself craving hummingbird cake so often that I developed this Hummingbird Cake Baked Oatmeal to satisfy my cravings in a healthier way.

This fluffy baked oatmeal definitely does the trick!

Serving of hummingbird cake baked oatmeal on plate with bananas and coconut

This Hummingbird Cake Baked Oatmeal is packed with wholesome ingredients and contains no refined sugar.  The oatmeal has plenty of sweetness from the banana, crushed pineapple and 1/4 cup of maple syrup.

The coconut flakes and pecans give this baked oatmeal recipe a rustic, hummingbird cake feel as well as a nice texture and crunch.

Baked oatmeal recipes can be quite dense, but not this one.  The key is adding more liquid than normal to make the oats nice and fluffy.

The added liquid results in a longer baking time in order for the oatmeal to set, but the end result is worth 15-20 more minutes of baking time.

Hummingbird cake baked oatmeal on a white plate

Recipe notes

  • I love using unsweetened almond milk in my oatmeal bakes, and that’s what I’ve used here.  You can substitute the almond milk with the same amount of your favorite milk.
  • Be sure to drain the crushed pineapple as the added pineapple juice would result in a more liquid-y baked oatmeal and/or more baking time.  Fresh pineapple would probably work just fine too if blotted with a paper towel before adding to the oatmeal.
  • If you want an even more decadent oatmeal, top this Hummingbird Cake Baked Oatmeal with the cream cheese glaze that I used in my carrot cake baked oatmeal recipe.
  • This baked oatmeal is a wonderful meal prep breakfast!  Bake in advance and reheat with a drizzle of maple syrup and serve with sliced banana for the perfect weekday morning breakfast.
Hummingbird cake baked oatmeal cut into squares in baking dish

More hummingbird cake recipe inspiration!

Hummingbird cake baked oatmeal cut into squares in baking dish

Hummingbird Cake Baked Oatmeal

Hummingbird Cake Baked Oatmeal is a healthy, make ahead oatmeal bake with the delicious flavors of classic hummingbird cake!  {GF, DF}  
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Ingredients

  • 1 cup mashed banana about 3 medium
  • 2 large eggs
  • 1/2 cup crushed pineapple drained
  • 3 1/2 cups unsweetened almond milk or milk of your choice
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 4 cups old fashioned rolled oats not quick oats
  • 1/2 cup chopped pecans
  • 1/3 cup coconut flakes
  • Maple syrup and sliced banana for serving optional

Instructions 

  • Preheat the oven to 350 degrees and spray a 9×13″ baking dish with cooking spray.  Set aside.
  • Add the banana, eggs, pineapple, milk, maple syrup and vanilla extract to a large bowl and whisk well to combine.
  • Add the oats and salt to the wet ingredients.  Sprinkle the baking powder over the oats and whisk or stir to combine.  Pour the mixture into the prepared pan and spread evenly.
  • Sprinkle the chopped pecans and coconut flakes over the top and place on the middle rack of the oven.  Bake for 30 minutes or until the pecans and coconut have browned.  Cover loosely with foil and bake for another 20 minutes (that’s 50 minutes total), or until the oatmeal is set.  Remove from heat and cool on a wire rack for at least 15 minutes.
  • Slice the oatmeal and serve with a drizzle of maple syrup and sliced banana if desired.  Enjoy!

Notes

  • The almond milk may be substituted with the same amount of your favorite milk.
  • Be sure to drain the crushed pineapple as the added pineapple juice would result in a more liquid-y baked oatmeal and/or more baking time.  Fresh pineapple would work just fine too if blotted with a paper towel before adding to the oatmeal.
  • If you want an even more decadent oatmeal, top this Hummingbird Cake Baked Oatmeal with the cream cheese glaze that I used in my carrot cake baked oatmeal recipe.
  • This baked oatmeal is a wonderful meal prep breakfast and keeps for up to 5 days.  Simply bake in advance and reheat with a drizzle of maple syrup and serve with sliced banana for the perfect weekday morning breakfast.

Nutrition

Serving: 1serving, Calories: 177kcal, Carbohydrates: 26g, Protein: 5g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 25mg, Sodium: 78mg, Fiber: 4g, Sugar: 8g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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