Baked Hummingbird Oatmeal


Transform a classic hummingbird cake into breakfast fare withe this bowl of oats. It's a sweet yet hearty start to your day.

Baked Hummingbird Oatmeal
Photo: Carson Downing
Hands On Time:
15 mins
Total Time:
50 mins


  • 2 cup regular rolled oats

  • cup packed brown sugar

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • 1 cup milk or nondairy milk

  • 2 bananas, cut up

  • 2 eggs, lightly beaten

  • 1 cup chopped toasted pecans

  • ½ cup flaked or shredded coconut

  • 1 cup chopped fresh pineapple

  • 2 tablespoon granulated sugar


  1. Preheat oven to 375°F. Butter four, 10- to 12-ounce individual baking dishes. In a blender combine oats, brown sugar, baking powder, cinnamon, salt, milk, bananas, and eggs. Blend until nearly smooth. Stir in pecans. Pour into prepared dishes. Sprinkle with coconut. Bake, uncovered, 25 to 30 minutes or until set. Remove and let cool slightly.

  2. Meanwhile, in a small bowl combine pineapple and granulated sugar. Let stand while oatmeal bakes, stirring occasionally.

  3. Spoon pineapple and any juices over baked oatmeal.

Nutrition Facts (per serving)

614 Calories
29g Fat
82g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 614
% Daily Value *
Total Fat 29g 37%
Saturated Fat 6g 30%
Cholesterol 98mg 33%
Sodium 509mg 22%
Total Carbohydrate 82g 30%
Total Sugars 44g
Protein 14g
Vitamin C 24mg 120%
Calcium 204mg 16%
Iron 3.7mg 21%
Potassium 546mg 12%
Folate, total 38.9mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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