Pumpkin Baked Oats (High Protein)

Baked pumkin oats with chocolate chips in a baking pan, placed on top of a wooden board.

Pumpkin Baked Oats (High Protein)

Packed with fall flavor, these pumpkin baked oats are comforting, high in protein, and the best way to make busy mornings easier.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 30

Sitting 10

Total Time 45

Servings

Calories 383kcal

Author Shelby Stover

Equipment

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.

Video

Notes

If you like chewier oats, leave some chunks when you blend them. If a smoother texture is your thing, blend them longer.

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.

Nutrition