Baked Protein Pumpkin Oatmeal
This recipe tastes like a cozy morning in your PJ’s with a cup of coffee in hand. It’s easy to prep and store for a quick breakfast throughout the entire week! You and the entire household will love it on a busy Monday morning or a laid-back and slow Saturday.
They say “breakfast is the most important meal of the day”, but it often feels like the hardest meal of the day too. Sometimes waking up early, working out, getting the kids ready for school, and watering the flowers all before leaving for the day can rob us from our precious breakfast time. There’s nothing worse than arriving at work or school for the day and we’re already hangry by 10a because we simply didn’t have time for breakfast! This Baked Protein Pumpkin Oatmeal is the perfect recipe that allows you to have breakfast ready before you even wake up in the morning!
A lot of people tend to gravitate towards “grab-n-go” breakfasts. This is why nutrition bars, pre-packaged shakes, instant oatmeal, and pancakes you can buy and make in a cup are so popular. We live in a pretty go-go-go society. It’s this very cultural lifestyle that deemed the rise of these quick foods. The only problem is that a lot of these pre-made breakfast foods are full of added preservatives, fake ingredients, and sugar with very little protein. It’s a recipe for a quick blood sugar spike leading to a mid-morning crash that leaves you sleepy, irritable, and with unbalanced hormones. That’s not the way to start your morning. Let’s opt for this homemade Baked Pumpkin Oatmeal that packs protein and complex carbs to leave you feeling fuller and happy longer!
Ingredients needed for Peanut Butter Chocolate Chip Protein Bites
Rolled Oats - rolled oats are the best for recipes as they absorb liquid better than quick oats or steel cut oats. To make this recipe gluten free, use certified gluten free rolled oats. I love One Degree Organic Sprouted Rolled Oats
Protein Powder - this isn’t a required ingredient, but you should always aim to have a protein source with every meal to prevent large spikes in blood sugar and to promote muscle growth and repair. I love Optimum Nutrition Gold Standard 100% Whey Protein - French Vanilla (what I used in this recipe) or Vital Proteins Collagen Peptides - unflavored (to keep this recipe vegan/dairy free)
Maple Syrup - a natural sweetener is what’s going to keep this baked oatmeal glued together in moderately sweet goodness. I love to 100% maple syrup for a distinct maple taste that makes this dish extra cozy. You could opt for any liquid sweetener (agave, honey, date syrup, brown rice syrup) if you want a milder taste
Pure Canned Pumpkin - few people know that pumpkin is full of vitamin C, antioxidants, and fiber, making this dish a pretty great breakfast for when you’re feeling under the weather
Egg - there’s a lot of controversy about which eggs to buy. Do I buy organic? Farm-raised? Does it really matter? Stay tuned for an article in the near future where I discuss this in further detail, but for now, I recommend that you use pasture-raised. The added egg brings some protein to this dish as well. If you want to make this vegan, you can substitute 1 egg for a flax egg! Simply mix 1.5 tbs of ground flax seed with 2.5 tbs of water
Chia Seeds - adding chia seeds provides fiber and omega-6 acid, promoting regular healthy digestion, brain function, skin and hair health, balancing of LDL cholesterol levels, and more
Pumpkin Pie Spice - who doesn’t love a good fall spice to add some flavor
Baking Powder
Boiling Water
Toppings - pick your favorites! I love adding coconut whipped topping, maple syrup, and blueberries! Some other great options: granola, banana, and cinnamon
More Recipes to Try:
Peanut Butter Chocolate Chip Protein Bites
Collagen Latte
Baked Oats
If you try this Baked Pumpkin Oatmeal, make sure to leave a comment and rating to let me know how it turned out! I love to hear your feedback and it helps me create better recipes and is helpful to KenzieFitCo readers planning to try this recipe!
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour and 5 minutes
Servings: 8
Calories: 190
Ingredients:
2 cups rolled oats
2 cups boiling water
3/4 cup canned pumpkin
1 egg
1/3 cup liquid sweetener (maple syrup, honey, agave, etc. I used maple syrup in this recipe!)
1 scoop protein powder (I used Gold Standard French Vanilla Creme)
1/4 cup chia seeds
1 tsp pumpkin pie spice
1 tsp baking powder
Toppings
Directions:
Preheat oven to 375 degrees.
Combine oats and boiling water into a large bowl and allow to sit while you combine the other ingredients.
Combine pumpkin, egg, sweetener of choice, and protein powder in separate mixing bowl. Pour overtop of cooked oats and stir to combine.
Add remaining ingredients and stir to combine.
Spread mixture into a 9x13 baking pan and bake for 50 - 60 minutes.
Remove from oven and allow to cool for 5-10 minutes. Top with your favorite toppings and serve immediately.