Pumpkin Protein Baked Oatmeal

Enjoy the taste of fall with this pumpkin protein baked oatmeal. Tastes like a delicious pumpkin muffin and has a boost of protein to help you meet your daily protein intake.

pumpkin protein baked oatmeal

Why You’ll Love Pumpkin Baked Oatmeal

Cinnamon, nutmeg, and pumpkin. What could taste more like fall? I have a sweet tooth and love a delicious muffin or pumpkin bread with breakfast. This pumpkin protein baked oatmeal hits the spot and I always look forward to eating it.

Oatmeal has been a staple breakfast for athletes. Oats contain carbohydrates and fiber. The carbohydrates provide energy and the fiber keeps you feeling full longer. Athletes need energy to power through their workouts and perform at their best.

Make a Protein-Packed Breakfast

Each serving of Pumpkin Protein Baked Oatmeal provides 270 calories, 14 grams protein, 31 grams carbs, 5 grams fiber, and 10 grams fat. I love to pair it with Greek yogurt to get over 30 grams of protein for breakfast.

pumpkin protein baked oatmeal with Greek yogurt and blueberries

You can also cut into 9 servings to make it a side to your breakfast or a delicious snack. This serving provides 180 calories, 9 grams protein, 21 grams carbs, 3 grams fiber, and 7 grams fat. This serving size is great as a side to your breakfast or a snack. Top with 1/4 cup of Greek yogurt mixed with cinnamon to make an icing.

Protein Baked Oatmeal is Great for Meal Prep

Protein baked oatmeal is perfect for meal prep. You make it once and you have it ready for the week. It freezes well too. Store in an airtight container. Move the container from the freezer to the refrigerator the night before you want to eat it. Warm it up for at least 30 seconds before eating. Perfect for busy mornings when you need a quick breakfast.

Ingredients:

  • Almond milk: or milk of your choice.
  • Eggs: helps all the ingredients come together.  
  • Pumpkin: makes it taste like fall and rich in several nutrients, including vitamins A, B1, B6, C, copper, folate, fiber, calcium, potassium, and magnesium.
  • Apple sauce: alternative to butter and oil in baking. Also adds fiber and sweetness.
  • Vanilla extract: enhances the flavor.
  • Oats: provide carbs and fiber to keep you energized and feel full.
  • Protein powder: I used a vanilla whey protein with 24 grams per scoop. Chocolate could be delicious too!
  • Baking powder: ensures the oatmeal rises like muffins.
  • Cinnamon & nutmeg: gives it the fall flavors. You can also use pumpkin spice seasoning.
  • Walnuts & mini chocolate chips: optional. I love the texture that chopped walnuts add and the mini chocolate chips add sweetness.

How to Make Pumpkin Protein Baked Oatmeal

  1. Preheat oven to 375°F. Grease 8×8 inch baking dish with cooking spray or butter. Set aside.
  2. In a medium bowl, whisk together milk, eggs, pumpkin, applesauce, and vanilla.
  3. In a large bowl, mix oats, protein powder, baking powder, cinnamon, and nutmeg.
  4. Pour the liquid mixture from the medium bowl into the large bowl. Stir to combine.
  5. If you are adding walnuts: measure 1/3 cup walnuts, place in sandwich bag and close, use meat tenderizer or a can to crush walnuts.
  6. Stir in walnuts and chocolate chips.
  7. Pour mixture into the prepared baking dish. Bake for 30-35 minutes or until an inserted toothpick comes out mostly clean. Allow to cool before cutting.
Pumpkin Protein Baked Oatmeal

Tips

  • Warm up for about 30 seconds in the microwave before enjoying.
  • Add Greek yogurt icing on top: ¼ cup Greek yogurt mixed with ¼ tsp. cinnamon on top like an icing. Adds 6 grams of protein.
  • Freezes well. Store in an airtight container. Always refer to the USDA website for proper storage of leftovers. Move from freezer to refrigerator the night before you want to eat it. Warm up in microwave for at least 30 seconds before eating.
  • Freeze leftover pumpkin: place the leftover pumpkin in an airtight container and place in freezer. I move it to the refrigerator a day or two before I want to use it.

More Breakfast and Snack Ideas:

pumpkin protein baked oatmeal

Pumpkin Protein Baked Oatmeal

Enjoy the taste of fall with this pumpkin protein baked oatmeal. Tastes like a delicious pumpkin muffin and has a boost of protein to help you meet your daily protein intake.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 6
Calories 270 kcal

Ingredients
  

  • 1 cup almond milk or milk of your choice
  • 2 eggs
  • 1 cup canned pure pumpkin (half 15 oz can or about 212 grams)
  • 1/2 cup applesauce
  • 1/2 tsp. vanilla extract
  • 2 cups oats
  • 1/2 cup protein powder vanilla recommended
  • 1 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1 tsp. nutmeg
  • 1/3 cup walnuts chopped
  • 1/4 cup mini semi-sweet chocolate chips

Instructions
 

  • Preheat oven to 375°F. Grease 8×8 inch baking dish with cooking spray or butter. Set aside.
  • In a medium bowl, whisk together milk, eggs, pumpkin, applesauce, and vanilla.
  • In a large bowl, mix oats, protein powder, baking powder, cinnamon, and nutmeg.
  • Pour the liquid mixture from the medium bowl into the large bowl. Stir to combine.
  • If you are adding walnuts: measure 1/3 cup walnuts, place in sandwich bag and close, use meat tenderizer or a can to crush walnuts.
  • Stir in walnuts and chocolate chips.
  • Pour mixture into the prepared baking dish. Bake for 30-35 minutes or until an inserted toothpick comes out mostly clean. Allow to cool before cutting.

Notes

  • Warm up for about 30 seconds in the microwave before enjoying
  • Add Greek yogurt icing on top: ¼ cup Greek yogurt mixed with ¼ tsp. cinnamon on top like an icing. Adds 6 grams of protein.
  • Freezes well. Store in an airtight container.
  • Cut into 9 servings to provide 180 calories, 9 g protein, 21 g carbs, 3 g fiber, and 7 g fat. 
Nutritional information is provided as a courtesy only. This information comes from online calculators. Figures are only estimates.

Nutrition

Calories: 270kcalCarbohydrates: 31gProtein: 14gFat: 10gFiber: 5g
Keyword meal prep, oatmeal, pumpkin
Tried this recipe?Let us know how it was!

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