Pumpkin Baked Oats (Single Serving, 45g Protein)

4.88 from 8 votes

Pumpkin Baked Oats (Single Serving, 45g Protein)

Single serving pumpkin baked oats blended in a blender and baked in one dish, with 45 grams of protein and a greek yogurt cream cheese frosting on top. Ready in 25 minutes.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Servings: serving

Calories: 527kcal

Author: Bailey Campbell

Ingredients

½ cup certified gluten free quick oats
½ tsp baking powder
½ tsp pumpkin pie spice
1 scoop vanilla protein powder I used PEScience Gourmet Vanilla flavor (use code BAILEY at checkout for $$ off)
¼ cup pumpkin puree
¼ cup unsweetened almond milk
1 egg
1 tbsp maple syrup
½ tsp vanilla extract
¼ cup plain Greek yogurt
1 tbsp cream cheese
1 tbsp powdered sugar I used a sugar free monk fruit powdered sugar

Instructions

In a high-powered blender, blend oats on high to create a fine flour. Then add baking powder, pumpkin pie spice, protein powder, pumpkin puree, almond milk, egg, maple syrup, and vanilla extract. Blend again.
Spray an individual size oven safe dish with non-stick cooking spray. Pour batter in and bake at 350F for 20-25 minutes.
While oats are baking, mix together the Greek yogurt, cream cheese, and powdered sugar.
Remove oats from oven, let cool slightly, and top with icing and toppings of choice. I used chopped pecans and pumpkin seeds.

Notes

Storage: Once baked, store covered in the fridge for 3 -4 days. Reheat in the microwave for about a minute, and add the frosting after reheating.

Make ahead: Assemble the batter the night before, and store covered in the fridge. In the morning, cover with foil and bake at 350°F for about 20 minutes, or use a toaster oven at 350°F for 5 to 10.

To scale it up: Double the batter into a loaf pan or triple it into a square pan and cut it into bars. The bake time goes up to roughly 35 to 40 minutes for a bigger dish.

Nutrition