Protein Pumpkin Baked Oats
Whip up delicious Protein Pumpkin Baked Oats in just 40 minutes! This healthy breakfast combines pumpkin puree, oats, and protein powder for a nutritious morning meal.
Equipment
- oven
- 8x8-inch baking dish
- mixing bowl
- whisk
- spatula
- measuring cups
- measuring spoons
Ingredients
Dry Ingredients
- 1.5 cups old-fashioned rolled oats
- 0.25 cup vanilla protein powder
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp salt
Wet Ingredients
- 1 cup pumpkin puree
- 0.5 cup almond milk unsweetened
- 0.25 cup maple syrup
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 2 tbsp coconut oil melted and slightly cooled
Topping
- 0.25 cup chopped pecans
Instructions
- Preheat the oven to 350°F and lightly grease an 8x8-inch baking dish with cooking spray or coconut oil.
- In a large mixing bowl, combine the oats, protein powder, baking powder, cinnamon, nutmeg, and salt. Stir until evenly mixed.
- In a separate bowl, whisk together the pumpkin puree, almond milk, maple syrup, egg, vanilla extract, and melted coconut oil until smooth.
- Pour the wet ingredients into the dry ingredients and stir until fully combined. The mixture should be thick but pourable.
- Transfer the batter to the prepared baking dish and spread it evenly with a spatula. Sprinkle the chopped pecans evenly over the top.
- Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Let the baked oats cool for 5-10 minutes before slicing and serving. They should be firm but slightly soft in the center.
Notes
Let the baked oats cool for 5-10 minutes before slicing and serving. They should be firm but slightly soft in the center.