High-Protein Pumpkin Baked Oatmeal That Tastes Like Fall

If you’re looking for a warm, comforting breakfast that fuels your body and tastes like pumpkin pie, this high-protein pumpkin baked oatmeal is exactly what you need. It’s soft, lightly spiced, naturally sweetened, and loaded with nutrients to keep you full all morning.

Made with simple, whole-food ingredients and no refined sugars, this recipe is ideal for meal prep, busy weekdays, or lazy weekend mornings. It’s naturally gluten-free and can easily be made dairy-free too.

Why Baked Oatmeal Is a Breakfast Winner

Unlike stovetop oats, baked oatmeal holds its shape and is great for slicing into squares. It’s perfect for grab-and-go mornings or reheating throughout the week. With the added pumpkin and protein, this version becomes more than just breakfast—it’s a nourishing and satisfying way to start your day.

Ingredients You’ll Need

This recipe uses pantry staples and is easy to adjust based on your dietary needs.

Main ingredients:

• 2 cups rolled oats (use certified gluten-free if needed)
• 1 cup pumpkin puree (unsweetened, not pumpkin pie filling)
• 2 eggs
• 1/2 cup plain Greek yogurt (or dairy-free yogurt)
• 1/2 cup milk (any kind, dairy or plant-based)
• 1/4 cup maple syrup or honey
• 1 scoop unflavored or vanilla protein powder (optional but boosts protein)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Optional add-ins:

• Chopped nuts
• Chocolate chips
• Pumpkin seeds
• Dried cranberries

How to Make High-Protein Pumpkin Baked Oatmeal

Step 1: Preheat the Oven
Set your oven to 350°F. Grease an 8×8-inch baking dish or line it with parchment paper.

Step 2: Mix Wet Ingredients
In a large bowl, whisk together the pumpkin puree, eggs, Greek yogurt, milk, maple syrup, and vanilla. If using protein powder, stir it in here to dissolve evenly.

Step 3: Add Dry Ingredients
Stir in the oats, baking powder, cinnamon, pumpkin pie spice, and salt. Mix until fully combined.

Step 4: Fold in Toppings
Add any optional mix-ins, such as chocolate chips or chopped nuts. Stir gently to distribute evenly throughout the batter.

Step 5: Pour and Bake
Pour the mixture into the prepared baking dish. Smooth the top with a spatula. Bake for 35 to 40 minutes, or until the top is golden and the center is set. A toothpick should come out mostly clean.

Step 6: Cool and Slice
Allow the baked oatmeal to cool for 10 to 15 minutes before slicing. Serve warm or store for later.

Nutritional Benefits

Here’s what makes this breakfast more than just tasty:

• Protein: Greek yogurt, eggs, and optional protein powder deliver 15–20 grams of protein per serving
• Fiber: Oats and pumpkin add filling fiber that supports digestion
• Healthy carbs: The oats and pumpkin provide long-lasting energy
• Low in added sugar: Naturally sweetened with maple syrup or honey
• Vitamin A boost: Pumpkin is loaded with beta carotene, an antioxidant that supports eye and skin health

Why This Recipe Works for Everyone

• Meal prep-friendly: Make a batch and enjoy it all week
• Kid-approved: Tastes like pumpkin pie in breakfast form
• Portable: Slice into squares and pack for on-the-go mornings
• Customizable: Add whatever toppings you like
• Freezer-safe: Wrap slices and freeze for up to 2 months

Make It Dairy-Free or Vegan

To make this recipe dairy-free:

• Use a plant-based milk like almond, oat, or soy
• Swap Greek yogurt with coconut or almond yogurt

To make it vegan:

• Replace eggs with flax eggs (2 tablespoons ground flax + 5 tablespoons water)
• Use non-dairy milk and yogurt

Topping Ideas

Serve your baked oatmeal with a variety of toppings to change it up each day:

• A dollop of Greek yogurt or nut butter
• Sliced banana or fresh berries
• A drizzle of maple syrup or honey
• A sprinkle of granola or seeds for crunch

Storing and Reheating

In the fridge: Store in an airtight container for up to 5 days. Reheat in the microwave or oven until warm.

In the freezer: Slice and wrap individual portions. Store in a freezer-safe bag or container for up to 2 months. Thaw overnight or reheat directly from frozen.

A Cozy and Healthy Way to Start Your Day

This high-protein pumpkin baked oatmeal is everything you want in a fall-inspired breakfast. It’s warm, filling, and easy to make with ingredients you probably already have. Whether you enjoy it straight from the oven or pack it for a busy morning, it offers a comforting, nutritious start that keeps you going all day.

With its soft texture, pumpkin flavor, and impressive protein content, this is one breakfast bake that checks every box. Try it once, and it’s bound to become a seasonal staple in your kitchen.