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High Protein Pumpkin Baked Oatmeal

High Protein Pumpkin Baked Oatmeal - recipe card
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This High Protein Pumpkin Baked Oatmeal is a moist, warmly spiced breakfast bake that’s packed with 28 grams of protein per serving. It combines rolled oats, pumpkin purée, Greek yogurt, and protein powder for a satisfying, meal-prep-friendly start to your day. The texture is soft and custardy inside with a lightly crisp top, and the flavor is naturally sweet with cozy fall spices.

Ingredients

Scale
  • 2 cups old-fashioned rolled oats (not quick oats)
  • 1 scoop (30g) vanilla or unflavored whey protein powder
  • 1/2 cup full-fat Greek yogurt
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 1 cup whole milk
  • 2 large eggs
  • 1/4 cup pure maple syrup
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • Optional: 1/4 cup chopped walnuts or pecans for topping
  • Optional: 1/4 cup raisins or dried cranberries

Instructions

  1. Preheat the oven to 350°F (177°C). Grease an 8×8-inch baking dish or line with parchment paper, leaving overhang for easy removal.
  2. In a large bowl, whisk together the pumpkin purée, Greek yogurt, eggs, milk, maple syrup, melted butter, and vanilla extract until smooth and well combined.
  3. In a separate bowl, stir together the rolled oats, protein powder, baking powder, cinnamon, nutmeg, ginger, and kosher salt until evenly distributed.
  4. Pour the dry ingredients into the wet ingredients and fold together with a spatula until just combined. Do not overmix; the batter will be thick and slightly lumpy.
  5. If using raisins or dried cranberries, fold them in now.
  6. Transfer the mixture to the prepared baking dish and spread into an even layer. If using nuts, sprinkle them evenly over the top.
  7. Bake in the preheated oven for 30-35 minutes, until the center is set and a toothpick inserted into the middle comes out clean or with just a few moist crumbs.
  8. Remove from the oven and let cool in the dish for at least 10 minutes before slicing. This allows the oatmeal to set and makes serving easier.
  9. Cut into 4 equal portions and serve warm. Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.

Notes

For a dairy-free version, substitute Greek yogurt with a thick plant-based yogurt and use almond milk or oat milk. To boost protein further, add an extra half scoop of protein powder (adjust liquid if needed). Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze individual portions wrapped tightly in plastic wrap and foil for up to 2 months. Reheat: Microwave individual portions on high for 60-90 seconds, or bake covered at 350°F (177°C) for 10-15 minutes until warmed through. To keep gluten-free, ensure oats are certified gluten-free. Avoid using pumpkin pie filling, which contains added sugar and spices.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-pumpkin-baked-oatmeal-recipe/