Protein Pumpkin Baked Oats (Single Serving Recipe)

Healthy Protein Pumpkin Baked Oats that taste like a slice of pumpkin pie – the coziest of fall breakfasts made with oats, protein powder, pumpkin pie spice, pure maple syrup and topped with yogurt frosting! This easy breakfast is gluten free, made with healthy ingredients and perfect for individual portions or meal prep.

We’re entering the season of cozy, who’s excited? I know I am! I love all things pumpkin and pumpkin spice and have been looking forward to fall all year long so I could make these pumpkin baked oats!

Many seasonal oatmeal recipes are coming your way. After kicking off the cozy season with this Cinnamon Roll Baked Oatmeal and Pumpkin Cheesecake Overnight Oats let’s move on to this simple pumpkin oatmeal bake for one.

This healthy pumpkin oatmeal recipe is great for a filling and warming breakfast. It’s got a cake-like texture and is perfectly spiced with pumpkin spice flavor. All topped with a creamy dreamy Greek yogurt topping, making it the perfect healthy breakfast – divine!

Sprinkle it with some chopped nuts or pepitas and you have a gorgeous fall-inspired breakfast that comes together easily, and I guarantee that the whole family will love it!

If you love pumpkin spice lattes, then you are going to be all over this oatmeal recipe. It is packed with the flavors of the season and will make your kitchen smell amazing all day long.

As with all of my high protein baked oats recipes, I add some protein powder. I went with vanilla-flavored protein but plain or pumpkin protein would also work. If you’re making baked protein oats with unflavored protein powder I would maybe add some more vanilla extract. 

SIMPLE INGREDIENTS YOU NEED FOR THE BAKED PUMPKIN OATMEAL RECIPE

You will need the following ingredients listed below to make this healthy breakfast (the exact measurements, nutrition information and full recipe are in the printable recipe card below):

• gluten-free oats – quick oats and old-fashioned rolled oats work best for this recipe. Steer clear of using steel-cut oats as it will make your baked oats very chewy.
• baking powder gives the baked oatmeal that perfect rise
• pumpkin spice – store bought or homemade (a combination of warm cozy spices such as ground ginger, cinnamon, nutmeg).
• vanilla protein powder –  I love PEScience Gourmet Vanilla protein powder (a blend of whey and casein protein powder). Vegan protein powder or your favorite protein powder of choice will work just fine.
• pumpkin purée – I make my baked oatmeal with pumpkin puree from the grocery store but you can make your own homemade pumpkin puree. When using store-bought make sure the ingredient list says just pumpkin, no additives, no sugar, no pumpkin pie filling or pumpkin pie mix.
• unsweetened almond milk or any other non-dairy milk or regular milk of choice such as oat milk, soy milk, cashew milk, coconut milk, whole milk, etc.
• egg is used as a binding agent 
• pure maple syrup for some nutty sweetness
• vanilla extract – add a bit more if using plain protein powder
• optional – almond butter, brown sugar, coconut sugar, coconut oil, chia seeds, egg whites, peanut butter, banana slices, or a little extra maple syrup.

MAKE AHEAD INSTRUCTIONS FOR THE DELICIOUS PUMPKIN OATMEAL BAKE

You can make your baked oatmeal ahead of time! 

1. Follow the recipe. Once the oatmeal is prepped, cover the baking dish and place it in the fridge. You can make this pumpkin-baked oatmeal 1-2 days in advance.
2. When you want to eat it, cover the dish with foil and pop it in a 350°F oven for about 20 minutes. For oatmeal for one you could also use a toaster oven to 350°F and bake for 5-10 minutes or even reheat the dish in the microwave for 1-minute max.

This recipe is for single-serve baked oats but you could probably double the recipe and bake it in a loaf pan or triple it and make it in a square brownie pan and turn this into easy pumpkin oatmeal bars. 

This oatmeal bake is healthy as is but if you want to cut down on the calories, skip the Greek Yogurt Cream Cheese Frosting. Alternatively, use a dollop of greek yogurt instead of making the frosting.

HOW TO STORE THE PUMPKIN OATS RECIPE

1. Refrigeration: After baking the baked oatmeal recipe, allow them to cool completely to room temperature. Cover the baking dish with a lid, plastic wrap, or in an airtight container. Alternatively, transfer individual portions to airtight containers. Refrigerate the baked oats for up to 3-4 days.
2. Freezing:If you want to store the baked oats for an extended period, freezing is a great option (however it’s not highly recommended). Here’s how to freeze them. Allow the baked oats to cool completely. Cut them into individual portions or leave them in the baking dish if you prefer to freeze the entire batch. Wrap each portion tightly in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped portions in a resealable freezer bag or an airtight freezer-safe container. Label the container or bag with the date to keep track of their freshness. Store in the freezer for up to 2-3 months.
3. Thawing and Reheating: When you’re ready to enjoy the frozen baked oats, remove the desired portion from the freezer and let it thaw in the refrigerator overnight. Alternatively, you can reheat frozen portions in the microwave on a low setting or in the oven at a low temperature until heated through.

FAQS

CAN I USE STEEL CUT OATS FOR THIS RECIPE?

It’s best to use rolled oats or old-fashioned oats for this recipe as they will cook evenly and have a softer texture after baking. Steel-cut oats require longer cooking times and may not work as well in this baked oatmeal dish.

CAN I PREPARE THE DELICIOUS PUMPKIN BATTER THE NIGHT BEFORE AND BAKE IN THE MORNING?

Yes, you can prepare the oatmeal mixture the night before and store it in the refrigerator overnight. In the morning, simply preheat the oven and bake the mixture as directed in the recipe. This is a great option for a hassle-free breakfast.

CAN I ADD MIX-INS TO THE BAKED PUMPKIN OATMEAL?

Absolutely! You can customize your Homemade Pumpkin Baked Oats by adding mix-ins like chopped nuts, dried fruits, dark chocolate chips, or shredded coconut for added texture and flavor.

CAN I USE SWEET POTATO INSTEAD OF PUMPKIN?

Yes, you can substitute mashed sweet potato for pumpkin in this recipe. It adds a similar texture and sweetness, offering a perfect way to switch up the flavors.

WHAT TYPE OF PLANT-BASED MILK IS BEST FOR THIS RECIPE?

Any plant-based milk works well, but almond or oat milk are particularly good choices for adding a subtle flavor that complements the pumpkin and cinnamon.

HOW LONG DOES THIS EASY RECIPE LAST IN THE REFRIGERATOR?

Leftover baked oats can be stored in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or oven before serving.

More Pumpkin Recipes You May Like To Try!

• Pumpkin Pie Protein Cheesecakes
• Gluten-Free Pumpkin Muffins
• Starbucks Pumpkin Cream Cold Foam
  
• Easy Pumpkin Cake Pops
• Pumpkin Cottage Cheese Cookie Dough
• Easy Pumpkin Waffle Recipe With Pancake Mix
• Pumpkin Pie Protein Ice Cream
• Keto Pumpkin Spice Latte
• Peanut Butter Pumpkin Dog Treats
• Copycat Pumpkin Perfect Bars
• Gluten-Free Pumpkin Oatmeal Bars
• Pumpkin Sheet Pan Pancakes

IF YOU TRIED THESE PUMPKIN BLENDED BAKED OATS PLEASE LEAVE A COMMENT IN THE COMMENT SECTION AND A STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS PUMPKIN CAKE RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails