Protein Pumpkin Spice Baked Oatmeal
Protein Pumpkin Spice Baked Oatmeal (Healthy Fall Breakfast Recipe)
If you’re looking for the ultimate cozy, nourishing breakfast this fall, this Protein Pumpkin Spice Baked Oatmeal is it. Packed with pumpkin purée, warm spices, oats, and a boost of protein powder, this baked oatmeal is hearty, satisfying, and perfect for meal prep. It’s naturally sweetened with maple syrup and coconut sugar, high in protein and fiber, and tastes like pumpkin pie in breakfast form.
This recipe is gluten-free, can easily be made dairy-free, and serves 6—making it great for family breakfasts or weekly meal prep. Enjoy it warm from the oven with a drizzle of Greek yogurt glaze, or store slices in the fridge for a quick grab-and-go breakfast.
Enjoy,
SiLLibake
Protein Pumpkin Spice Baked Oatmeal
This Protein Pumpkin Spice Baked Oatmeal is the ultimate fall breakfast—warm, cozy, nutritious, and packed with flavor.
Why You'll Love This Recipe Protein Pumpkin Spice Baked Oatmeal:
High protein breakfast – 17.9g of protein per serving to keep you full longer.
Wholesome ingredients – rolled oats, pumpkin purée, almond flour, flax, and warm fall spices.
Meal prep friendly – bake once, enjoy for days.
Customizable – add chocolate chips, pecans, or top with Greek yogurt glaze.
Gluten-free & dairy-free friendly – use certified gluten-free oats and plant-based milk if needed.
Storage & Meal Prep Tips
Fridge: Store slices in an airtight container for up to 5 days.
Freezer: Wrap portions individually and freeze for up to 2 months. Reheat in the microwave or oven before serving
Drizzle with almond butter or peanut butter for extra healthy fats.
Add a dollop of Greek yogurt or cottage cheese for creaminess.
Top with fresh berries for a burst of freshness.
Pair with your favorite fall latte for the coziest breakfast.
Protein Pumpkin Spice Baked Oatmeal
Recipe: Protein Pumpkin Spice Baked Oatmeal
PREP TIME: 10 MIN
COOK TIME: 35-45 MIN
SERVING: 6
Protein Pumpkin Spice Baked Oatmeal
This Protein Pumpkin Spice Baked Oatmeal is the ultimate cozy fall breakfast. Made with pumpkin purée, oats, warm spices, and protein powder, it’s hearty, naturally sweetened, and perfect for meal prep. Gluten-free, easily dairy-free, and full of fiber and protein, it tastes just like pumpkin pie—enjoy fresh from the oven or as a grab-and-go breakfast.
Ingredients:
1 (15 ounce) can pumpkin puree, 425g
2 large eggs
1 ¼ cup milk of choice, 300g
¼ cup coconut sugar, 50g (or sub brown sugar or zero calorie brown sugar)
¼ cup pure maple syrup, 80g (or sugar free maple syrup)
1 teaspoon vanilla extract
1 ½ cups old fashioned rolled oats, gluten free if desired, 135g
¼ cup almond flour, 30g
¼ cup ground flax, 30g
½ cup protein powder, 60g (I used unflavoured whey isolate)
2 teaspoons baking powder, 8g
1 tablespoon pumpkin pie spice, 6g
¼ teaspoon salt, 1.5g
Optional mix-ins:
½ cup chocolate chips or pecans (60-80g)
Optional Greek Yogurt glaze per serving:
2 tablespoons Greek Yogurt, 30g
1 tsp maple syrup, 6g
Pinch of cinnamon
Pumpkin Spice Blend:
Pumpkin Pie Spice Mix: Makes 16 Teaspoons Ingredients: 3 tbsp ground cinnamon 1 tsp ground nutmeg 2 tsp ground ginger 1 tsp ground allspice 1 tsp ground clove
In a small mixing bowl, add the ground cinnamon, nutmeg, ginger, allspice, and cloves. Stir until all the spices are well combined. Transfer the spice mix into an airtight jar or container. Store in a cool, dry place like your pantry, and it will keep fresh for up to one year!
Instructions:
Preheat the oven to 350 degrees F. Grease a 9x9 inch pan and set aside.
In a large bowl, whisk together the pumpkin, eggs, milk of choice, coconut sugar, pure maple syrup, and vanilla until well combined.
Next add your baking powder, salt and pumpkin spice. Whisk until well incorporated.
Add the rolled oats, almond flour, ground flax and protein powder to the bowl with the wet ingredients. Mix until combined, then fold in chopped pecans or chocolate chips, if using
Pour mixture into prepared pan and smooth top. Bake for 35-45 mins or until the edges are slightly golden brown and the middle is set. Allow to cool for 10 minutes while you make the optional Greek yogurt glaze, if using.
In a small bowl, whisk together the Greek yogurt, maple syrup and cinnamon until smooth. Drizzle over the baked oatmeal and top with additional chopped pecans, if desired. Cut into slices and enjoy! Serves 6-8.
Nutrition (Approximate): 1 serving
Calories: 311 kcal | Protein: 17.9 g | Fat: 8.7 g | Carbs: 38.9 g | Fiber: 5.8 g | Sugars: 18.7 g
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