If you’ve been following me for a while, you know I keep my chocolate chip, high protein baked oatmeal on repeat. But fall calls for a slight variation with this pumpkin baked oatmeal recipe!
This time of year, I’m adding pumpkin to everything — coffee, smoothies, breads, muffins and now baked oatmeal. I’m not sure who made the rule that fall is the only time we can consume pumpkin, but it should be overturned. Pumpkin all year long should be socially acceptable IMO.
INGREDIENTS & ALTERNATIVES:
Old fashioned oats: I like to buy mine from the bulk bins at Whole Foods or Fresh Thyme, but any will do just fine! But please don’t mistake these for quick oats, it will not turn out the same. It will come out incredibly soupy and disgusting.
Egg whites: If you have a Costco membership, grab a box of those from the dairy cooler or pick a carton up at your local grocery store. You could also use the egg whites from normal eggs.
Protein Powder: My favorite protein powder is Ideal Lean (Use my referral code here to get 20% off) and this recipe would be great with chocolate, vanilla or coffee. If you want to make this protein powder oatmeal with a different brand of protein powder than IdealLean, keep the amount around 100grams since mine are about 25g per scoop. I’ve also tried this with Muscle Tech and it turned out well.
Chocolate chips: I typically use dark chocolate chips, but milk or white would be delicious, too. I’ve tested my chocolate chip baked oatmeal recipe with blueberries instead of chocolate chips and it turned out great. You could easily swap the chocolate chips for nuts, fresh or frozen fruit or dried fruit to add different flavors.
Unsweetened almond milk: Normal cows milk, sweetened almond milk or any other plant-based milk should would just fine.
Baking powder: Your Plain Jane ingredient.
Pumpkin puree: Do not mistake this for pumpkin pie filling. You want the standard puree, and if you are feeling extra roast your own pumpkin and use that. If you’re not feeling the pumpkin, you can swap for 2 mashed bananas or applesauce.
How To Make Pumpkin Baked Oatmeal
The reason I love this recipe so much is it’s so easy — essentially all you do is mix all the ingredients together in a large bowl, add to the brownie pan and bake. Compared to the chocolate chip oatmeal bake, this one takes longer to cook because of the amount of pumpkin in here. But I promise it’s worth it for the moist oatmeal bake that is the finished product.
It’s the easiest on-the-go meal prep breakfast option to take to the office or to even eat on the car ride in, no judgment! And this pumpkin baked oatmeal packs in 28 grams of protein for only 300 calories. It’s the definition of a well balance, filling breakfast if you ask me! Whenever I make this recipe, I separate into 4 Tupperware containers to easily throw in the microwave and eat when I get to the office or while I’m getting ready before heading out the door. Nowadays during COVID, I warm it up and head back to bed to work for the morning. There’s no wrong way to do it!
MORE MEAL PREP BREAKFASTS’ TO TRY:
Follow me on Instagram for more recipes & fitness content!
- Chocolate Chip, High Protein Baked Oatmeal
- Healthy & High Protein Greek Yogurt Cinnamon Apple Bread
- Healthy Pumpkin Chocolate Chip Muffins
- Cinnamon Toast Crunch Energy Protein Balls
- 3 Ingredient Apple Cinnamon Breakfast Cookies
High-Protein Pumpkin Baked Oatmeal
Equipment
- 9×9 pan
Ingredients
- 1 cup old fashioned oats grain-free oats, if needed, 80g
- 1 tsp baking powder
- 1/2 cup egg whites (122g) or 2 eggs
- 1 cup unsweetened vanilla almond milk any kind of milk should work, 240mL
- 15 oz can pumpkin puree ~226g
- 4 scoops protein powder I used Ideal Lean plain, but any kind of vanilla or chocolate would be good, too * ~100g
- 4 tbsp chocolate chips milk or dark chocolate ~56g
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, add all of the ingredients EXCEPT the chocolate chips, whisk together until all clumps are gone.
- Mix in half of the chocolate chips, 2 tbsps.
- Spray 9×9 pan and pour in the mixture.
- Sprinkle the remaining 2 tbsp of chocolate chips on top.
- Bake for 50-60minutes, or until the oatmeal is baked throughly.
- Let cool for a few minutes, then cut oatmeal into four even pieces.
Notes
If you try out this recipe, share on Instagram tagging @BreatheSweatEat and using #BreatheSweatEat!