Soft, cozy baked oats with pumpkin and warm cinnamon. Lightly sweet, high in protein, and perfect for a comforting breakfast.
Ingredients You’ll Need
Oats: The base that gives structure and a soft texture.
Pumpkin Purée: Adds moisture, flavor, and natural sweetness.
Vanilla Protein Powder: Boosts protein and adds sweetness.
Milk: Helps create a smooth batter.
Egg: Binds the mixture and gives a fluffy texture.
Maple Syrup or Sweetener (optional): Adjusts sweetness to taste.
Baking Powder: Helps the oats rise slightly.
Cinnamon: Adds warm, cozy flavor.
How to Make Pumpkin Protein Baked Oats (Step by Step)
Step 1 – Preheat oven:
Preheat oven to 350°F (180°C).
Step 2 – Mix or blend:
Blend or mix all ingredients until combined. The batter will be slightly thin — this is normal.
Step 3 – Pour into dish:
Pour into 2 ramekins or 1 small baking dish.
Step 4 – Bake:
Bake for 22–28 minutes, until a toothpick comes out with a few moist crumbs.
Step 5 – Cool:
Let cool slightly so it sets before eating.
Simple Pumpkin Protein Baked Oats
Ingredients
- 1 cup oats
- 1/4 cup pumpkin purée
- 1 scoop vanilla protein powder
- 3/4 cup milk
- 1 whole egg
- 1–2 tbsp maple syrup or sweetener optional
- 1 tsp baking powder
- 1 tsp cinnamon
Instructions
- Preheat oven to 350°F (180°C)
- Mix or blend everything (batter will be a bit thin—that’s normal)
- Pour into 2 ramekins or a small dish
- Bake 22–28 minutes until a toothpick comes out with a few crumbs
- Let it cool a bit so it sets
Notes
- Texture: Blending gives a smooth, cake-like result; mixing keeps it more oat-like.
- Sweetness: Adjust maple syrup depending on your protein powder.
- Baking: Don’t overbake; it should stay soft in the center.
- Storage: Store in the fridge up to 3 days and reheat before serving.