Pumpkin Baked Oatmeal (High Protein)

Protein pumpkin baked oats in a square white pan with a drizzle of powdered sugar glaze.

5 from 7 votes

This pumpkin baked oatmeal is soft, warmly spiced, and made with real pumpkin, Greek yogurt, eggs, and vanilla protein powder. Each serving has 16 grams of protein, with crunchy pecans and an optional sweet glaze on top.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Servings:

Author: Jamie N, Registered Dietitian

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 9x9” 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