Loaded with sweet tropical banana and pineapple flavors, this hummingbird cake baked oatmeal is a delicious and healthy breakfast treat! One batch makes 6 servings and keeps well in the fridge, so it’s perfect for meal prep.

Hummingbird Cake Baked Oatmeal - Daisybeet

Have you ever had hummingbird cake? You don’t see this flavor all the time, but it. is. amazing. Hummingbird cake is a cake made with banana, pineapple, pecans, and cinnamon. It’s usually served with cream cheese frosting. AKA the best type of frosting out there.

This hummingbird cake baked oatmeal is filled with all those delicious flavors. When it’s done baking, you will top it with a decadent, vegan sweet cashew cream that you’ll want to pour all over everything you eat!

What’s in this hummingbird cake baked oatmeal?

Here are the main ingredients you need to make this recipe:

  • Old fashioned rolled oats
  • Bananas
  • Crushed pineapple
  • Almond milk
  • Pecans
  • Cinnamon
  • Maple syrup
  • Flax meal
  • Vanilla extract
  • Cashews
  • Lemon juice
Hummingbird Cake Baked Oatmeal - Daisybeet

How to make hummingbird cake baked oatmeal

  • Combine wet ingredients in a large mixing bowl.
  • Mix together dry ingredients in another bowl, then add them to the wet ingredients.
  • Fold in the pecans.
  • Pour into a baking dish, and bake in the oven.
  • Prepare sweet cashew cream in a food processor.
  • Slice baked oatmeal into 6 servings and top with cashew cream.

Why you’ll love this recipe

  • Easy to make. This recipe involves just a few simple steps. Mix the ingredients together, bake, and blend up the sweet cashew cream while it is in the oven.
  • Great for meal prep. Breakfast will be ready in a pinch if you make a batch of this baked oatmeal on Sunday night. It tastes good cold or reheated, too.
  • Tastes like sunshine. The pineapple and banana flavors feel like summertime in your mouth! It’s perfect as we patiently await warmer weather here on the east coast.
Hummingbird Cake Baked Oatmeal - Daisybeet

More baked oatmeal recipes to try

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

Hummingbird Cake Baked Oatmeal - Daisybeet
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Hummingbird Cake Baked Oatmeal (Vegan, Gluten Free)

Loaded with sweet tropical banana and pineapple flavors, this hummingbird cake baked oatmeal is a delicious and healthy breakfast treat! One batch makes 6 servings and keeps well in the fridge, so it’s perfect for meal prep.

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: serves 6 1x
  • Category: breakfast
Scale

Ingredients

  • 1 tbsp flax meal
  • 3 tbsp warm water
  • 2 1/2 cups unsweetened almond milk
  • 2 large ripe bananas, mashed
  • 8 oz crushed pineapple
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 3 cups rolled oats
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup pecans

Sweet Cashew Cream

  • 1 cup raw cashews, soaked in 2 cups hot water for at least 1 hour
  • 3/4 cup water
  • 1 tbsp lemon juice
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 375F. Spray a 10×10 square baking dish with cooking spray.
  2. Whisk together flax meal and warm water in a large mixing bowl to make a flax egg. Add almond milk, banana, pineapple, maple syrup, and vanilla extract.
  3. In a separate mixing bowl, combine oats, cinnamon, and salt. 
  4. Add dry ingredients to wet ingredients. Mix until well combined, then stir in pecans.
  5. Bake for 45-50 minutes until lightly golden brown.
  6. While oatmeal bakes, prepare the sweet cashew cream. Drain cashews from hot water. Add them to a food processor with water, lemon juice, maple syrup, vanilla extract, and salt. Blend for 3-5 minutes until super creamy. You may need to scrape down the edges a few times for even blending.
  7. Drizzle a generous amount of cashew cream over the baked oatmeal. You will likely have cashew cream leftover for another recipe.
  8. Enjoy warm, or store in the fridge for up to a week.

Notes

  • Soak the cashews for at least an hour when making the cashew cream. This softens them so they blend into a very creamy, smooth consistency.

Keywords: hummingbird cake baked oatmeal, vegan, gluten free

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Hummingbird Cake Baked Oatmeal - Daisybeet