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These protein pumpkin baked oats recipe is the perfect healthy breakfast to celebrate the fall season. These high fiber, high protein oats are made from simple healthy ingredients to keep you full and satisfied all day.
Pumpkin Protein Baked Oats
Baked oats are one of my favorite fall breakfasts to warm up in the morning. These pumpkin baked oats are an easy favorite alongside my Cinnamon Roll Oatmeal Bake and Carrot Cake Baked Oats. If you love all things pumpkin like I do, you’ll love this baked pumpkin oatmeal. A few reasons to make it:
- EASY. Mix, pour, bake, done!
- High protein & fiber. One square has 16 grams of protein and 6 grams of fiber.
- Simple ingredients. Like whole grain oats, pure pumpkin, Greek yogurt and whey based protein powder. Most of the ingredients are pantry staples.
- Meal prep friendly. Baked oats store and reheat great, so they’re perfect for meal prep to make your mornings easier.
- Family friendly too. These oats are packed with healthy ingredients but sweet and flavorful too. They’re topped with an easy glaze that makes them feel like dessert.
Making an easy breakfast ahead for the week is my favorite life hack. You’ll also love my Cottage Cheese Egg Bake, No Egg Breakfast Casserole casserole or Cottage Cheese Egg Bites!
Ingredients
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Old fashioned oats: Rolled oats work (old-fashioned oats) work best! Steel-cut oats will be too chewy and quick oats will be too mushy.
- Vanilla protein powder: I love Clean Simple Eats protein powder best.
- Ground flaxseed: For fiber and healthy fats!
- Cinnamon + pumpkin pie spice: For fall warm flavors.
- Pumpkin pureé: 100% pure canned pumpkin adds color, flavor and fiber.
- Pecans: Chopped pecans add a fun crunch and more nutrition. You can use any other chopped nuts or even chocolate chips instead.
- Greek yogurt: Plain full-fat Greek yogurt adds creaminess and protein.
- Milk: I use regular milk but you can also use your favorite plant-based milk (unsweetened almond milk, soy milk or oat milk work great too).
- Eggs: 2 eggs adds protein and gives the bake its structure.
- Pure maple syrup: For just the right amount of sweetness. Honey or brown sugar would work too.
- Vanilla extract: To bring out the delicious flavors.
- Baking powder + salt: Baking powder helps this bake to create a softer texture and salt brings out the sweetness.
Optional Glaze
- Powdered sugar + milk: A quick glaze with just powdered sugar and milk makes this oatmeal bake feel like dessert.
Variations
- Swap nuts for chocolate chips. Skip the pecans and use semi-sweet or white chocolate chips instead. Cinnamon chips would be great too.
- Blended. For a cake-like texture, add all ingredients (except pecans) to a high speed blender. Blend smooth, top with pecans and bake as directed.
- Single serving. Pour oat mixture into individual ramekins before baking.
- Extra high protein. Top each slice with a big dollop of vanilla Greek yogurt.
- Vegan. Swap the Greek yogurt for a large ripe mashed banana. Skip the eggs, use a dairy-free milk and use vegan protein powder instead.
- Gluten Free. Use certified gluten free oats to easily make this gluten-free.
How To Make Protein Pumpkin Baked Oats
- Mix dry ingredients. In a large bowl mix all dry ingredients (except pecans) to combine.
- Add wet ingredients. Stir in wet ingredients until evenly mixed.
- Fold in pecans. Add chopped pecans and fold in until just combined.
- Transfer to baking dish. Pour oat mixture into a baking dish sprayed with oil or lined with parchment paper. Bake at 350 degrees F for 30-35 minutes until the middle is set and golden brown.
- Mix the glaze. While the oats are baking, mix glaze ingredients in a small bowl. Set aside.
- Drizzle. Cool baked oats slightly before finishing with a generous drizzle of glaze!
How To Store
Store completely cooled leftovers in an airtight container in the refrigerator for up to 4 days. Leftovers can also be cut into squares and stored in the freezer for up to 1 month.
jamie’s tips
Recipe Tips
- Don’t over bake. Over baked oats will be more dry, so start checking on your oats around 30 minutes and remove right when the center is set.
- Add toppings! Toppings make everything better and these are great with a sprinkle of extra pecans or walnuts, some peanut butter, or a drizzle of maple syrup!
- Cool completely. Make sure to let the oats cool completely before refrigerating or freezing.
- Reheat tips. Reheat in the microwave for 40-60 seconds on 70% power to avoid drying them out. To reheat in the oven, cover with aluminum foil and bake at 325 degrees for 10-12 minutes.
More Ways To Try Baked Oats
If you’ve made and loved these Protein Pumpkin Baked Oats or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Protein Pumpkin Baked Oats
Ingredients
Dry Ingredients
- 2 1/2 cups old fashioned oats
- 1/2 cup vanilla protein powder
- 2 tbsp ground flaxseed
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chopped pecans, or walnuts
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup plain Greek yogurt
- 1/2 cup milk, or milk alternative
- 1/3 cup maple syrup
- 2 eggs, whisked
- 1 tsp vanilla extract
Glaze (optional)
- 1 cup powdered sugar
- 1 tbsp milk
Instructions
- Preheat oven to 350 degrees F. Line a 9×9” baking dish with parchment paper (or spray with oil, but I recommend parchment paper for easiest slicing).
- In a large bowl mix together oats, protein powder, flaxseed, cinnamon, pumpkin pie spice, salt and baking powder. Mix until fully combined.
- Add pumpkin, Greek yogurt, eggs, vanilla and maple syrup to the bowl. Mix until fully combined with the oat mixture. Fold in pecans.
- Pour into baking dish and bake for 30-35 minutes until middle is set.
- Allow to cool slightly and then drizzle with glaze and more chopped pecans before slicing.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
