Pumpkin Baked Oatmeal Meal Prep
Are you ready to embrace the magic of fall mornings with a warm, wholesome breakfast that’s as easy to prepare as it is delicious? Look no further than my Pumpkin Baked Oatmeal Meal Prep – a one-dish wonder that will have you covered for quick and satisfying breakfasts all week long.
Servings: 6 Servings
Calories: 320kcal
Ingredients
Wet:
- 212 g (1/2 can) Pumpkin Purée
- 2 Whole Brown Eggs (Vital Farms)
- 480 ml Protein Plant Milk (Good Karma)
- 1 tsp Vanilla Extract
- 30 ml Sugar Free Syrup (Mrs. Buttersworth)
Dry:
- 240 g Oat Flour (Higher Harvest)
- 84 g (3 scoops) Unflavored Protein Powder (Quest Baking)
- 1 tsp Baking Powder
- 1 tbsp each Ground Flax Seeds (Chia Seeds, Hemp Seeds)
- ½ tbsp Pumpkin Pie Spice
Yogurt Whip:
- 425 g Nonfat Greek Yogurt (Siggi’s)
- 15 ml Sugar Free Syrup
- Sprinkle of Pumpkin Pie Spice
Instructions
- In a large baking dish (~11in x 7.5in), add in your wet ingredients. Whisk well together. Then add in your dry and make sure it is all well incorporated. Be careful and scrape down all the sides of any flour.
- Bake at 350° for 30-35 mins (times may vary based on oven type)
- Meanwhile in a bowl, add in your yogurt whip ingredients. Mix together until light and fluffy.
- Once your oatmeal has cooked, let it cool completely before adding in the yogurt into an even layer. Sprinkle with more pumpkin pie spice.
- Cut into 6 even squares. Keep up to a week and enjoy fresh out of the fridge!
Video Tutorial
Nutrition Information
Pumpkin Baked Oatmeal Meal Prep
Serving Size
1 Serving
Amount per Serving
Calories
320
% Daily Value*
Fat
6.9
g
11
%
Saturated Fat
1.2
g
8
%
Polyunsaturated Fat
1.1
g
Monounsaturated Fat
0.7
g
Cholesterol
73.5
mg
25
%
Sodium
423.9
mg
18
%
Potassium
183.6
mg
5
%
Carbohydrates
36
g
12
%
Fiber
6.2
g
26
%
Sugar
4.3
g
5
%
Protein
29.4
g
59
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.