Pumpkin Baked Oatmeal
This pumpkin baked oatmeal combines rolled oats, pure pumpkin, protein powder, pumpkin pie spice, and chocolate chips and bakes into a warmly spiced make-ahead breakfast perfect for the whole week.
Servings 6
Ingredients
- 2.5 cups rolled oats
- 1 scoop protein powder
- 2 teaspoon pumpkin spice
- 1 cup pure pumpkin
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cup milk protein milk for added protein can use regular milk too
- 2 large eggs
- 1-2 teaspoon vanilla extract
- ⅓ cup honey
- ½ regular or sugar free chocolate chips
Instructions
- Preheat the oven to 375°F. Grease an 8x8-inch baking dish.
- In a large bowl whisk together the pumpkin, eggs, milk, honey, and vanilla until combined.
- Add the oats, protein powder, pumpkin pie spice, baking powder, and salt. Stir until everything is well combined. Fold in the chocolate chips.
- Pour into the prepared baking dish and spread evenly. Scatter additional chocolate chips and nuts over the top if desired.
- Cover tightly with aluminum foil and bake for 30 to 35 minutes. Remove the foil and bake for an additional 4 to 6 minutes until the top is set and lightly golden.
- Let cool for 10 minutes before slicing and serving.
Notes
- Use protein milk instead of regular milk for an easy protein boost without changing anything else about the recipe. It works as a direct swap and nobody can tell the difference in the finished oatmeal.
- Covering with foil for the first part of the bake traps steam and ensures the oats cook through evenly without the top drying out before the center is set. The uncovered finish is what produces the slightly golden, set top.
- This is significantly better after it has cooled for the full 10 minutes. It firms up as it cools and slices cleanly into squares rather than falling apart when scooped hot.
- Make this on Sunday and slice it into portions for grab-and-go breakfasts all week. It reheats in the microwave in about 60 seconds.
