Cozy up with these hearty, fall-flavored Pumpkin Baked Oats in the morning to start your day. These protein-baked oats are prepped in 5 minutes, have 26 grams of protein, are sweetened with maple syrup and dates, and can be made in advance for easier mornings.
A Quick Look At The Recipe
- ⏲️Ready In: 40 Minutes
- 👪Serves: 4
- 🍽 Calories and Protein: 383 kcals and 26 grams of protein
- 📋 Main Ingredients: Rolled oats, collagen powder, cinnamon, pumpkin spice, canned pumpkin, vanilla extract, maple syrup, eggs, baking powder, dates, water, and chocolate chips
- 📖 Dietary Notes: High-protein, dairy-free, and gluten-free
- ⭐ Why You'll Love It: Easy to make ahead and bake when you're ready!
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If your mornings feel like pure chaos (mine definitely do), this pumpkin baked oatmeal is the kind of recipe that saves your sanity. They're warm, cozy, and lightly sweet, yet still pack 26 grams of protein and only 357 calories. Perfect for school mornings when you want something healthy, but your brain is still rebooting.
Like my apple pie baked oatmeal or peanut butter protein oats, this recipe is all about real-food fuel without the stress. You can prep it the night before (just like these low-calorie baked oats and pop it in the oven while you get everyone ready. And if you’re trying to consistently hit your protein goals without living in your kitchen, grab the 100 Grams of Protein Playbook, it's full of easy, mom-friendly wins like this one.
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💭Why You'll Love This Recipe
Easy to make: Pop all the ingredients into a blender, pour it into a serving dish and bake when you’re ready. No kitchen skills needed.
Healthy: Not only is this pumpkin oatmeal bake high in protein, but it's also dairy-free and gluten-free.
Make ahead: Make them the night before and bake them in the morning, or even bake them fully and reheat them. This recipe is versatile.
Ingredients and Substitutions
- Canned pumpkin: Do not get pumpkin pie filling, or you’ll have a sugar rush (this is true for my pumpkin pie protein shake, too). Know that pumpkin is easily replaced by yogurt, cooked sweet potato, or applesauce if you don’t have any.
- Collagen powder: One of the purest forms of protein (boost your intake with these high collagen foods), collagen powder is an easy way to eat more protein. It’s also a staple in the 100 Grams of Protein Playbook.
- Oats: You want to use types of rolled oats, not quick oats, or it’ll be mushy. Check that you have certified gluten-free oats as needed, as they tend to be a hidden source of gluten.
Know that vegan protein powder cannot replace collagen powder in most cases. It would be too thick. If you don’t have collagen powder, almond flour would be the most similar swap or a non-absorbing beef protein (here's why I switched to beef protein powder).
See the recipe card for full information on ingredients and quantities.
Flavor Variations
I enjoy the baked pumpkin oatmeal recipe as a high-protein breakfast. However, because the recipe holds together so well, you can actually slice it into bars for grab-and-go protein snacks too.
If you want to alter the taste or dress up the baked oats, below are a few ideas:
Toppings: I sprinkle chocolate chips on top, but toasted pecans or coconut are tasty options too.
Indulgence: Ever drizzled your oats with homemade coconut caramel sauce or dairy-free chocolate ganache? They’ll taste like dessert.
Whipped cream: When I want to dress them up, I top our servings with a dollop of coconut milk from the can or Whole30 whipped cream.
How To Make Pumpkin Baked Oats
Step 1: Add all ingredients to a high-powered blender.
Step 2: Blend until mostly smooth.
Step 3: Grease an 8x8 baking pan and pour in the mixture.
Step 4: Sprinkle on any toppings.
Step 5: Bake until cooked through.
Expert Tips To Make It
If you like chewier oats, leave some chunks when you blend them. If a smoother texture is your thing, blend them longer.
Grease the sides of your baking pan so that the oats don’t stick.
You can make pumpkin baked oatmeal in an 8x8 pan as listed or half the recipe and use an 8x3 loaf pan. If halving the recipe, bake them for the time listed, but don’t let them cool in the oven. Remove them and let them cool.
How To Store Them
Just like these meal prep breakfast recipes, these pumpkin baked protein oats are great to make in advance.
Store fully cooked baked oats once cooled in the same pan they cooked in wrapped with plastic wrap. In the fridge, they stay fresh for about 2-3 days.
Reheat the baked oats by splashing some dairy-free milk into the pan (about 2 tablespoons) and heating in the oven on low until warmed through. Adding the milk helps the oats stay moist.
Meal prep: Follow the steps to blend and pour the oats into the baking pan. Then, wrap plastic wrap over top and store in the fridge overnight. In the morning, remove the plastic wrap and bake as directed.
Hot tip: If you know you’ll be reheating the oats, feel free to not bake them as long and leave them a bit undercooked.
Pumpkin Baked Oats FAQs
You can freeze baked oats as a whole once cooked or in slices. Make sure to store them in a freezer-safe bag and let them thaw overnight before you need them. Then, reheat as mentioned above. Know that the texture may change slightly from freezing.
Rolled oats are best for baked oats as they result in a chewy but soft texture. Since quick oats are meant to cook quickly, they typically become too soft and a bit mushy when made into baked oatmeal.
You can make pumpkin baked oats high in protein by adding protein powder or collagen powder along with some extra liquid to compensate. Each protein absorbs liquid differently and can make the pumpkin-baked oats seem dry. To counter this, use either a collagen powder or beef-based protein powder in the baked oats and add a splash more liquid to the mixture before you bake it.
More Pumpkin Recipes You'll Love
If you tried this High Protein Pumpkin Baked Oats Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Pumpkin Baked Oats (High Protein)
Video
Ingredients
- 2.5 cups Rolled Oats
- ⅔ cup Collagen powder
- 1 teaspoon Cinnamon
- 1.5 teaspoons Pumpkin spice
- ½ cup Canned pumpkin
- 2 teaspoons Vanilla extract
- ½ cup Maple syrup
- 2 Eggs
- 2 teaspoons Baking powder
- 8 Dates
- ½ cup + 2 tablespoons Water
- ⅛ cup Chocolate chips optional
Instructions
- Preheat the oven to 350F.
- In a blender, add all the ingredients starting with the liquid ones to make it easier on the machine.
- Process until mostly smooth.
- Grease an 8x8 baking pan with avocado oil and pour the baked oats mixture into the pan.
- Smooth it out and top with any toppings.
- Bake for 30 minutes then turn the oven off and let them sit for another 10 minutes in the oven.
- Remove from the oven, slice and serve.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Shelby Stover says
Totally our favorite fall breakfast! it's warm, comforitng and as a mom I love the hit of protein for the kids before school!