Pumpkin Baked Oatmeal
Whip up this easy protein pumpkin baked oatmeal—perfect for busy mornings. Cozy spices, real pumpkin, and meal-prep convenience in one delicious bake.
Equipment
Ingredients
- 1 ¾ cup milk dairy or non dairy
- 1 cup roasted pumpkin puree fresh or canned
- 2 large eggs
- ½ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 cups old fashioned oats
- ½ cup chopped nuts I use walnuts but pecans would work great too!
- 1-2 scoops of vanilla or unflavored protein powder optional
- ½ cup mini chocolate chips optional
- Vanilla Greek yogurt for topping
Instructions
- Preheat the oven to 375 ℉ and lightly grease a 9x9 inch baking dish.
- In a large mixing bowl, combine pumpkin, egg, maple syrup, and vanilla. Whisk well, fully incorporating the pumpkin. Stir in the milk.
- In another bowl, mix oats, protein powder, baking powder, salt, cinnamon, and nutmeg. Incorporate into the wet ingredients. Fold in about half of the nuts and the chocolate chips, if using.
- Pour the mixture into the prepared dish, spreading evenly. Sprinkle the remaining nuts on top and additional chocolate chips.
- Bake for 35-45 minutes, or until the center is set and the edges are lightly golden brown.
Notes
This reheats so well and is the reason I love it. I pop it in the microwave for 40 seconds (we have pretty heavy duty plates though) and then put a scoop of vanilla Greek yogurt on top. I love that I have breakfast ready in a flash!
I actually really like my 11x7 inch Pryex baking dish for this, but I don’t know that everyone has one of those. 9x9 inch or 8x8 inch work just as well!
Tried this recipe?Let us know how it was!