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}

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

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

Hummingbird Cake Baked Oatmeal

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 Brown Butter 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!

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

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

Recipe Tips/Substitutions

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

More hummingbird cake recipe inspiration!

Brown Butter Hummingbird Cake

Classic Hummingbird Cupcakes

Healthier Hummingbird Cake with Vanilla Bean Cream Cheese Glaze

Healthier Hummingbird Muffins

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}

 

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

Directions:

  1. Preheat the oven to 350 degrees and spray a 9×13″ baking dish with cooking spray.  Set aside.
  2. Add the banana, eggs, pineapple, milk, maple syrup and vanilla extract to a large bowl and whisk well to combine.
  3. 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.
  4. 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.
  5. Slice the oatmeal and serve with a drizzle of maple syrup and sliced banana if desired.  Enjoy!

Recipe Notes:

  • Nutrition information has been calculated using My Fitness Pal and is meant to be an estimate only.  The numbers will vary based on the quantity consumed, substitutions that are made and brands that are used.  The optional ingredients have not been included in this information.
  • 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.

Recipe source:  Flavor the Moments

// All images and text ©.

Nutrition Information

Yield: 15 servings, Serving Size: 1 serving

  • Amount Per Serving:
  • Calories: 177
  • Total Fat: 7g
  • Saturated Fat: 2g
  • Cholesterol: 25mg
  • Sodium: 78mg
  • Carbohydrates: 26g
  • Fiber: 4g
  • Sugar: 8g
  • Protein: 5g