Pumpkin Baked Oatmeal (High-Protein!)
A warm, cozy breakfast bake that tastes like pumpkin pie for breakfast — but delivers real food with protein and fiber. This pumpkin baked oatmeal brings together pumpkin puree, oats, banana, cozy spices, and a scoop of protein for slices you can enjoy hot, cold, or reheated all week.
Ingredients
- 1 cup 2% or soy milk or milk of choice
- ¼ cup plain or vanilla Greek yogurt or additional milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup mashed overripe bananas
- ½ cup pumpkin puree
- ¼ cup maple syrup
- 2 tablespoons melted butter or coconut oil
- 1 ½ cups old-fashioned oats
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 30g scoop vanilla or unsweetened protein powder, about ½ cup
- ¼ cup semi-sweet chocolate chips or other chips, optional
Instructions
- Preheat the oven to 350°F. Prepared an 8x8-inch baking pan with non-stick cooking spray.
- In a large mixing bowl, whisk the milk, yogurt, eggs, vanilla extract, mashed bananas, pumpkin puree, maple syrup, and melted butter or coconut oil until combined.
- Add the oats, pumpkin pie spice, cinnamon, salt, and protein powder. Stir until well combined
- Pour the oatmeal batter into the prepared baking pan. If using, sprinkle the chocolate chips on top. Bake for 35-40 minutes until the baked oatmeal doesn’t jiggle in the center and bubbles rapidly around the edges. Move to a wire rack. Enjoy warm or cool slightly before serving.
Notes
Storage Directions
- Storing: Store slices in an airtight container in the refrigerator for up to 5.
- Freezing: Wrap individual slices and freeze in a freezer-safe container for up to 3 months. Defrost in the refrigerator overnight.
- Reheating: Microwave individual servings for 30–60 seconds, or reheat in the oven at 300°F for 10 minutes.
- Use old-fashioned oats, not quick or steel-cut. Old-fashioned oats give the best balance of structure and chewiness. Quick oats tend to get too soft and mushy, and steel-cut oats won’t cook through properly.
- Greek yogurt is optional. Including it adds a creamy, rich texture to the batter and final bake. If you prefer a more traditional baked oatmeal texture, just use an extra ¼ cup of milk instead.
- Adjust the protein up or down. Using 2% or soy milk will give the dish more protein than lower protein oat or almond milk. For an even higher-protein breakfast, use a protein-rich milk (like Fairlife), high-protein oats, or add an extra tablespoon or two of protein powder.
- Don’t overbake. Once the center is set and no longer jiggles, it’s ready! Overbaking can lead to dryness, so pull it as soon as the edges are bubbling and the top is lightly golden.
- Let it rest before slicing. Allow the oatmeal to cool for 5–10 minutes before serving. It helps the structure set so you get clean slices and better texture.
- Omitting the protein powder. If preferred, you can omit the protein powder. The consistency will be slightly softer, but it will still set and slice nicely.
Nutrition
Serving: 1/8 of the panCalories: 239kcalCarbohydrates: 33gProtein: 11.5gFat: 7gSodium: 136mgFiber: 5gSugar: 13g
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