Sweet Hummingbird Cake Baked Oatmeal

Growing up, I never understood why anyone would want to mess with classic banana bread when it was already perfect. My mom’s recipe was a weekend staple, and I couldn’t imagine improving on it. But then I discovered hummingbird cake – that Southern combo of bananas, pineapple, and warm spices – and it changed everything.

That’s what inspired this breakfast twist on the classic. By bringing those same flavors into a bowl of baked oatmeal, we get all the comfort of mom’s banana bread with the tropical sweetness of hummingbird cake. And the best part? It’s just as easy as making regular oatmeal, but feels like having dessert for breakfast.

What Kind of Oats Should I Use?

Regular old-fashioned rolled oats are your best bet for this baked oatmeal recipe. Quick oats tend to get too mushy and steel-cut oats won’t soften enough in the baking time given. The rolled oats will give you that perfect, hearty texture while still getting tender as they bake with the fruit and milk. If you happen to be gluten-sensitive, just make sure to pick up certified gluten-free rolled oats – they’ll work exactly the same way in this recipe. And while instant oats might be tempting since they’re faster to cook normally, stick with regular rolled oats here to get that ideal breakfast casserole consistency.

Options for Substitutions

This cozy breakfast dish is pretty adaptable! Here are some helpful swaps if you need them:

• Ground flaxseed: You can replace the flax egg (flax + water) with 1 regular egg if you’re not vegan, or use chia seeds in the same proportion as flax.
• Almond milk: Any plant-based milk works great here – try oat, soy, or coconut milk. Regular dairy milk is fine too if you don’t need it to be dairy-free.
• Rolled oats: While rolled oats give the best texture, you can use quick oats in a pinch. Just note the final texture will be softer. Steel-cut oats aren’t recommended as they need different liquid ratios and cooking times.
• Pecans: Walnuts make a perfect substitute, or you can use chopped almonds. If you’re nut-free, try pumpkin seeds.
• Cashews: For the cashew cream topping, you could use soaked blanched almonds, or for a quick fix, use coconut cream from a can of full-fat coconut milk.
• Maple syrup: Honey works well (if not vegan), or try agave nectar. Date syrup is another good option that keeps the natural sweetness.

Watch Out for These Mistakes While Baking

The biggest challenge when making baked oatmeal is ending up with a dry or mushy texture – to avoid this, make sure you’re using old-fashioned rolled oats (not quick oats or steel-cut) and stick to the exact liquid-to-oat ratio in the recipe. A common mistake is not properly soaking the cashews for the topping – they need at least a full hour in hot water to blend into a smooth, creamy consistency that mimics the classic cream cheese frosting flavor. When it comes to the fruit, resist the urge to drain all the liquid from your crushed pineapple, as this moisture helps create the perfect texture and adds natural sweetness to your oatmeal. For the best results, let the baked oatmeal rest for 10 minutes after coming out of the oven – this allows it to set properly and makes it easier to portion without falling apart.

What to Serve With Hummingbird Cake Baked Oatmeal?

This tropical-inspired baked oatmeal makes a fantastic breakfast or brunch dish that pairs wonderfully with a few simple sides. A dollop of coconut yogurt or a splash of warm almond milk adds extra creaminess and makes each bite even more satisfying. For some extra protein, serve it alongside scrambled tofu or tempeh bacon if you’re keeping things plant-based, or regular eggs and bacon if not. I like to add some fresh fruit on the side too – sliced bananas, fresh pineapple chunks, or mixed berries work really well with these flavors and add a nice fresh element to the meal.

Storage Instructions

Keep Fresh: This baked oatmeal is perfect for meal prep! Pop it in an airtight container and keep it in the fridge for up to 5 days. The flavors actually get better as they meld together, making it a great make-ahead breakfast option.

Freeze: Cut the cooled oatmeal into individual portions and wrap them well in plastic wrap or store in freezer-safe containers. They’ll stay good in the freezer for up to 3 months. I like to make a double batch and freeze half for busy mornings!

Warm Up: When you’re ready to enjoy your stored oatmeal, microwave individual portions for 1-2 minutes if refrigerated, or 2-3 minutes if frozen. Add a splash of almond milk if you’d like it creamier. The cashew topping might separate a bit, but just give it a quick stir and it’ll be good as new.

Make Ahead: You can prep this the night before – just mix the wet and dry ingredients separately, store in the fridge overnight, combine in the morning and bake. The cashew topping can also be made ahead and stored separately in the fridge for up to a week.

Preparation Time	15-20 minutes
Cooking Time	45-50 minutes
Total Time	60-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 40-50 g
• Fat: 70-80 g
• Carbohydrates: 210-230 g

Ingredients

• 1 tablespoon ground flaxseed
• 3 tablespoons warm water
• 2 1/2 cups plain almond milk
• 2 large ripe bananas, mashed
• 8 ounces crushed pineapple
• 2 tablespoons maple syrup
• 1 teaspoon vanilla essence
• 3 cups rolled oats
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/2 cup pecans
• 1 cup raw cashews, soaked in 2 cups hot water for a minimum of 1 hour
• 3/4 cup water
• 1 tablespoon lemon juice
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla essence
• 1/4 teaspoon salt

Step 1: Preheat Oven and Prepare Baking Dish

Begin by preheating your oven to 375°F (190°C).

Spray a 10×10 inch square baking dish with cooking spray to ensure the oatmeal doesn’t stick while baking, setting the stage for easy removal and cleanup.

Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk together flax meal and warm water to create a flax egg.

This will act as a binder for the ingredients.

Next, add almond milk, mashed banana, crushed pineapple, maple syrup, and vanilla extract to the flax egg, stirring well to combine the wet ingredients seamlessly.

Step 3: Combine Dry Ingredients

In a separate mixing bowl, combine oats, cinnamon, and a pinch of salt.

Ensure the spices and oats are well integrated for an even flavor throughout the dish.

Step 4: Combine and Bake the Oatmeal

Pour the dry ingredient mixture into the bowl of wet ingredients.

Mix until the ingredients are well combined, then fold in chopped pecans for a delightful nutty texture.

Transfer the oat mixture to the prepared baking dish and spread evenly.

Bake in the preheated oven for 45-50 minutes until the oatmeal is lightly golden brown and set.

Step 5: Prepare Sweet Cashew Cream

While the oatmeal bakes, prepare the sweet cashew cream.

Start by draining the cashews after soaking in hot water.

Add the drained cashews to a food processor along with water, fresh lemon juice, maple syrup, vanilla extract, and a pinch of salt.

Blend everything together for 3-5 minutes until the mixture is smooth and creamy, making sure to scrape down the sides as necessary for even blending.

Step 6: Serve and Store

Once the baked oatmeal is done, remove it from the oven and allow it to cool slightly.

Drizzle a generous amount of the prepared cashew cream over the top for added richness.

Note that you will likely have extra cashew cream, which can be stored for future recipes.

Serve the oatmeal warm, or store leftovers in the fridge for up to a week for a quick and delicious breakfast option.