Hummingbird Baked Oatmeal

I recently learned what Hummingbird cake was when my kids picked out a Hummingbird cupcake recipe for Mother’s Day for their Meme. Well, they were delicious and immediately decided this needed to be made into a baked oatmeal. Hummingbird cake is a banana-pineapple spice cake +/- coconut and pecans. We have some non-coconut and non-nut lovers in the family so I elected to add your own at the end, but you can definitely add these in if you want.


One of the top recipes around here in the high protein Peanut Butter Baked Oatmeal and a close second in the Pumpkin Baked Oatmeal. This recipe rounds out the offerings at three. Which one do you like best?! Great for meal prep as it saves very well in the refrigerator for days. <You can also freeze individual portions if you don’t want to eat the same breakfast all week.> 


Traditional Hummingbird Cake has a cream cheese icing, so maybe that’s why this super thick vanilla bean Skyr <like Greek yogurt> tastes so delicious on top of it! Jazz yours up with the same + pecans, maple syrup, cinnamon, and some slices bananas for an insane breakfast option.

HB Baked Oatmeal

Enjoy and let me know how it stacks up to the other Baked Oatmeal recipes around here!

Hummingbird Baked Oatmeal


Servings: 6 servings

<cut into 12 squares – 2 squares = 1 serving>


1 cup canned crushed pineapple, in juice & drained very well

1 cup mashed bananas <2 large or 3 small>

2 eggs

1/4 cup maple syrup <optional>

1 tsp vanilla extract

3 cups milk <I used unsweetened vanilla almond milk>

1 tsp cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1/2 tsp baking powder

2 cups old fashioned oats <any oats should work>


  1. Preheat oven to 350 degrees. Grease a 9×13 inch pan.
  2. In a large bowl, combine pineapple, banana, eggs, maple syrup and vanilla. Mix well. Add milk. Stir.
  3. Add remaining dry ingredients, cinnamon, ginger, nutmeg, baking powder, and oats. Mix well.
  4. Pour into 9×13 inch pan.
  5. Bake for 45 – 50 minutes, or until edges are golden brown and center is firm.

Other Thoughts:

  • I haven’t tried this in an 8×8 pan yet for two reasons. One is I wanted to try a thinner baked oatmeal that cooks more quickly. And two, the volume of ingredients is pushing the upper limit of an 8×8 pan. If you try it, let me know. I assume it will turn out more like a dense cake and need to cook for over 60 minutes like the OG Baked Oatmeal around here.
  • Before I plugged and chugged the nutrition, we all only ate 1 <of the 12 squares> of oatmeal – and we were all starving within an hour. Make sure you eat two! 1/6th of this recipe provides 220 calories, 5 gm fat, 40 gm carbs, and 8 gm protein.


Athletes: Eat 2 – 3 squares of oatmeal and add a good source of protein. I highly recommend adding a container of vanilla bean greek yogurt or Skyr on top. <2 squares + 5 oz vanilla Skyr gives you 25 gm protein + 52 gm carbs, not too shabby!> Or, use these as a mid-morning or afternoon snack.

Healthy Eating: These are easily adjustable to our nutrition needs. One square, two squares, whatever you need! Be sure to pair this with a good source of protein for a balanced breakfast, like eggs, greek yogurt, cottage cheese, or a higher protein milk.

Kids: My kids favorite part is getting to drink the pineapple juice drained from the crushed pineapple. But, let them dress up their oatmeal however they want to engage them in their meal.


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