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Soft, lightly sweet, and full of warm spiced flavor, this Pumpkin Baked Oatmeal has crunchy pecans throughout and a simple glaze on top. With Greek yogurt, eggs, and vanilla protein powder, you get 16 grams of protein in each serving.
Baked oatmeal is already one of my go-to breakfasts when I want something I can warm up throughout the week. I love my cinnamon roll baked oats and carrot cake baked oats, so of course I had to make a pumpkin version for fall.
For this one, I wanted to bump up the protein without ending up with baked oats that were dry or dense. I was picky about getting that balance right because, no matter how much protein is in my breakfast, I still want it to taste good!
More Protein Without Dry Oatmeal
Protein powder was the obvious place to start, but I didn’t want to rely on that alone or add so much that the baked oatmeal became dry or dense. Greek yogurt and eggs add more protein while also creating a soft texture, and ground flaxseed add a little extra fiber. Altogether, each serving has 16 grams of protein and 6 grams of fiber without tasting like a “protein” version of baked oatmeal.
I found that pulling the oatmeal from the oven as soon as the center is set makes just as much difference as the ingredients. Protein powder can dry baked oatmeal out quickly if it stays in the oven too long.
Ingredient Notes
Most of the ingredients are pretty straightforward, but there are a few things worth knowing before you start.
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Old fashioned oats: Stick with old-fashioned rolled oats for this pumpkin oatmeal bake. They soften in the oven but still have some texture once baked. Quick oats can get too soft, while steel-cut oats need a different amount of liquid and cooking time.
- Vanilla protein powder: I love this vanilla protein powder because the vanilla flavor isn’t too strong or overly sweet. Feel free to use your favorite instead, just know the flavor and sweetness can vary a little between brands.
- Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling with added sugar and spices. You’ll have about ¾ cup left from a 15-ounce can, so you can use it to make my high protein pumpkin smoothie or pumpkin protein balls next.
- Greek yogurt: I like full-fat Greek yogurt because it adds richness and helps keep the baked oatmeal soft. You can use 2% or nonfat instead. For a vegan swap, use a large ripe mashed banana instead.
- Milk: Regular dairy milk is my usual choice, but almond, soy, or oat milk can all work if that’s what you keep on hand. Dairy milk and soy milk will contribute more protein than almond or oat milk, so substitutions can change the final protein amount.
- Pecans: The oatmeal itself stays soft, so I like having chopped pecans throughout for contrast. Walnuts are an easy swap, or you can use chocolate chips if you’d rather skip the nuts.
- Pure maple syrup: Pure maple syrup adds just the right amount of sweetness, but honey or brown sugar will work too. For a lower-sugar option, I like this sugar-free maple syrup.
- Cinnamon + pumpkin pie spice: I use both here to give the oatmeal plenty of warm, spiced flavor. If you don’t have pumpkin spice, you can make your own with cinnamon, ginger, nutmeg, and a pinch of cloves.
- Powdered sugar + milk: I like adding the glaze for a little extra sweetness on top. Add more milk for a thinner drizzle or more powdered sugar to thicken it up, or leave it off completely.
How To Make Protein Pumpkin Baked Oatmeal
Once everything is measured, this pumpkin oatmeal bake comes together quickly. Here’s how to make it:
- Mix the dry ingredients: In a large bowl, whisk together the oats, protein powder, flaxseed, cinnamon, pumpkin pie spice, salt, and baking powder.
- Add the wet ingredients: Add the pumpkin, Greek yogurt, milk, maple syrup, eggs, and vanilla. Stir until everything is evenly combined.
- Fold in the pecans: Gently stir in the chopped pecans until they’re evenly mixed throughout.
- Bake the oatmeal: Pour the mixture into a greased or parchment-lined 9×9-inch baking dish. Bake at 350°F for 30-35 minutes, until the center is set.
- Mix the glaze: While the oatmeal bakes, stir the powdered sugar and milk together until smooth.
- Cool and drizzle: Let the pumpkin baked oatmeal cool slightly, then drizzle the glaze over the top. I like to finish it with a few extra chopped pecans, too!
jamie’s tips
My Tips for the Best Pumpkin Baked Oats
Baked oatmeal is easy, but a few little things can make a big difference in how it turns out.
- Don’t overbake it. Protein powder can make baked oatmeal dry more quickly, so pull the oatmeal from the oven once the center is set. It will continue to firm up as it cools.
- Let it cool before glazing. Give the oatmeal a little time to cool first so the glaze stays on top instead of melting right into it.
- Blend it for a cake-like texture. Add everything except the pecans to a high-speed blender and blend until smooth. Stir in the nuts, then bake as directed.
- Make individual servings. Divide the mixture between ramekins instead of using one baking dish. Just keep an eye on them since smaller portions may finish baking sooner.
My Favorite Ways to Serve It
I love this oatmeal with the pecans and glaze, but there are plenty of ways to dress up a slice depending on what you’re in the mood for.
- Add the chocolate chips. Sprinkle semi-sweet, white chocolate, or cinnamon chips over the top if you want a little extra sweetness.
- Add a spoonful of Greek yogurt. I love vanilla Greek yogurt on top, especially when I want to add a little more protein.
- Drizzle something on top. Warm peanut or almond butter is always good, or lean into the pumpkin flavor with my pumpkin spice sauce.
- Add some fruit. Top your oatmeal with sliced bananas, berries, or even some warm cinnamon apples.
Storage and Meal Prep
I love making this pumpkin baked oatmeal ahead so I have an easy breakfast ready for the next few mornings. Just make sure it cools completely before storing it.
- Refrigerate: Let the oatmeal cool completely, then cut it into individual squares and store them in an airtight container for up to 4 days. I like to cut the oatmeal into individual squares first so they’re easy to grab and reheat.
- Freeze: Freeze individual squares in an airtight container for up to 1 month. Let them thaw overnight in the refrigerator before reheating.
- Reheat: Microwave a slice for 40-60 seconds at 70% power so it doesn’t dry out. You can also cover it with foil and warm it in a 325°F oven for 10-12 minutes.
More Baked Oatmeal Recipes
If you’ve made and loved these High Protein Pumpkin Baked Oats or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Pumpkin Baked Oatmeal (High Protein)
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°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.
Notes
- Don’t overbake. Protein powder can make baked oatmeal dry more quickly, so remove it from the oven once the center is just set. It will continue to firm up as it cools.
- Use old-fashioned rolled oats. Quick oats will give you a softer texture, while steel-cut oats need a different amount of liquid and cooking time.
- Protein will vary with substitutions. The 16 grams of protein per serving is based on the ingredients used in the nutrition calculation. Changing the protein powder, yogurt, or milk may change the final amount.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
Hi! Can I make these as muffins and omit the protein powder?
You could bake them in a muffin tin for sure but they won’t bake up like regular muffins, they’ll still be a baked oatmeal texture.
Delicious! Even my daughter loved it
Yay!