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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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  • 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


  • Preheat the oven to 350 degrees and spray a 9x13" 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!


  • 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.


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!