Your Cozy Fall Breakfast Fix
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.
This recipe is not only super simple to make but also packs a punch of protein, making it the perfect start to your day. So, let’s dive right into this cozy fall breakfast treat that’s bound to leave you feeling full and satisfied.
Before we get started, let’s take a quick look at the nutritional value per serving: 320 calories, 36g of carbs, 7g of healthy fats, and a whopping 30g of protein. Now, let’s gather our ingredients and get baking!
Macros Per Serving
320 Calories | 36g Carbs | 7g Fat | 29g Protein
Why You’ll Love This Recipe
- Irresistible Fall Flavor: Immerse yourself in the essence of fall with every forkful. The combination of pumpkin purée and warming spices creates a symphony of flavors that capture the cozy spirit of autumn.
- Effortless Morning Routine: Simplify your mornings without compromising on a wholesome breakfast. With just 15 minutes of preparation, you can have a week’s worth of delicious and nutritious breakfasts ready to go. Perfect for those hectic weekday mornings!
- Protein-Packed Start to Your Day: Enjoy a powerful protein boost that keeps you energized throughout the morning. With whole eggs, protein plant milk, and unflavored protein powder, this baked oatmeal is a breakfast powerhouse that supports your nutritional goals.
- Gluten-Free Goodness: Indulge in a gluten-free breakfast without compromising on texture or taste. The oat flour base ensures a hearty and satisfying meal for those with gluten sensitivities or anyone seeking a gluten-free option.
- Creamy Yogurt Whip Indulgence: Elevate your breakfast experience with the luxurious Yogurt Whip. The combination of nonfat Greek yogurt, sugar-free syrup, and pumpkin pie spice creates a velvety topping that adds a delightful creaminess to each bite.
- Efficient Meal Prep and Portion Control: Experience the convenience of efficient meal prep. Slice the baked oatmeal into six portions for easy portion control and store them in the fridge for up to a week. Streamline your breakfast routine with this ready-to-go option.
Whether you’re a fan of seasonal flavors, seeking a protein-rich breakfast, or simply looking for a convenient and customizable meal prep option, this Pumpkin Baked Oatmeal is designed to delight your taste buds and simplify your mornings. It’s a recipe that brings together the best of fall flavors, nutritional benefits, and practicality—all in one delicious dish.
Key Ingredients to Get the Perfect Pumpkin Baked Oatmeal
Just a couple of handful of wet ingredients, dry ingredients, and yogurt whip ingredients needed for this recipe and you can easily find them in your home or at your local grocery store! Here is everything you will need to be successful in making this recipe.
Wet Ingredients –
- Pumpkin Purée: This luscious ingredient not only adds a delightful orange hue but also infuses your oatmeal with the warm, earthy flavors of fall.
- Brown Eggs: The eggs help bind the ingredients together and provide a boost of protein.
- Protein Plant Milk: Opt for a high-protein plant milk like Good Karma to enhance the overall protein content of your meal.
- Vanilla Extract: A touch of vanilla adds a pleasant aroma and flavor to your baked oatmeal.
- Sugar-Free Syrup: I recommend Mrs. Buttersworth’s syrup to sweeten your dish without the guilt.
Dry Ingredients –
- Oat Flour: Higher Harvest’s oat flour brings a hearty and wholesome quality to your baked oatmeal.
- Unflavored Protein Powder: Quest Baking’s unflavored protein powder takes your protein levels up a notch without affecting the flavor.
- Baking Powder: This leavening agent ensures your oatmeal rises and becomes light and fluffy.
- Flax Seeds, Chia Seeds, and Hemp Seeds: These nutrient-packed seeds not only add a satisfying crunch but also deliver essential omega-3 fatty acids and fiber.
- Pumpkin Pie Spice: A blend of warm spices that includes cinnamon, nutmeg, and cloves infuses your baked oatmeal with cozy fall flavors.
Yogurt Whip –
- Nonfat Greek Yogurt: Siggi’s Nonfat Greek Yogurt adds creaminess and a protein boost to your topping.
- Sugar-Free Syrup: More Mrs. Buttersworth’s syrup makes for a sweet and guilt-free addition.
- Pumpkin Pie Spice: The final sprinkle of this delightful spice adds an extra layer of autumn flair to your dish.
Now that we’ve got all our ingredients ready, let’s dive into some substitutions for ingredients in this Pumpkin Baked Oatmeal Meal Prep.
While the ingredients listed above work beautifully in this recipe, there’s always room for some flexibility. Here are a few common-sense substitution options:
- Pumpkin Purée: If you don’t have pumpkin purée, sweet potato purée is a fantastic substitute that will provide a similar texture and flavor.
- Brown Eggs: For a vegan alternative, you can use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg).
- Protein Plant Milk: Any plant-based milk will work; almond, soy, or oat milk are great choices.
- Vanilla Extract: Try almond extract or maple extract for a different flavor twist.
- Sugar-Free Syrup: Opt for maple syrup or honey if you don’t have sugar-free syrup on hand.
- Oat Flour: Regular oats can be blended into a flour-like consistency using a food processor or blender.
- Unflavored Protein Powder: If you prefer a flavored protein powder, go for it. It can add an extra layer of taste to your oatmeal.
- Pumpkin Pie Spice: Create your spice blend by mixing cinnamon, nutmeg, and cloves to your liking.
- Nonfat Greek Yogurt: You can substitute it with your favorite yogurt, whether it’s dairy or plant-based.
**If there is a sub I haven’t mentioned above, it’s because I have not tested it and can’t speak for how well it would work for this recipe.
Equipment and Tools
Now that we’ve discussed the ingredients and substitutions, let’s ensure you have the right equipment and tools for the job. You don’t need anything too fancy; just some kitchen basics will do:
- Baking Dish Options: An 11-inch by 7.5-inch baking dish is ideal for this recipe, but you can use a similar-sized dish.
- Toaster Oven: I definitely prefer using this to bake my desserts instead of heating up my large oven.
- Whisk: A good whisk is essential to combine the wet ingredients thoroughly.
- Measuring Scale: I prefer to use a scale to weight out all the larger ingredients for a more precise measurement.
- Measuring Tools: You’ll require various measuring cups and spoons for precise ingredient quantities.
With these tools and equipment ready, you’re all set to create your Pumpkin Baked Oatmeal Meal Prep. Let’s get started and enjoy a cozy fall breakfast! 🎃☕
How to Make Your Pumpkin Baked Oatmeal Meal Prep
With your ingredients and tools ready, here’s a detailed step-by-step guide to creating this cozy fall breakfast.
Combine the Wet Ingredients
In your baking dish, add the wet ingredients – pumpkin purée, brown eggs, protein plant milk, vanilla extract, and sugar-free syrup.
Now, grab your whisk and vigorously combine these ingredients. The goal is to create a smooth and uniform mixture, so make sure there are no lumps remaining.
Incorporate the Dry Ingredients
This is where the heart of your baked oatmeal takes shape. Add the dry ingredients – oat flour, unflavored protein powder, baking powder, flax seeds, chia seeds, hemp seeds, and pumpkin pie spice – to the same dish with the wet mixture.
It’s crucial to ensure that everything is well incorporated. Use your whisk or a spatula to gently fold the dry ingredients into the wet ones. Pay attention to any pockets of flour or protein powder – scrape down the sides of the bowl to incorporate them fully.
Bake Your Oatmeal
With your oatmeal mixture perfectly combined, it’s time to bake! Ensure it is evenly spread to ensure consistent cooking.
Place the dish in the preheated oven and let it bake for 30-35 minutes. Keep a watchful eye on it, as baking times may vary depending on your oven type.
The oatmeal is done when the top is a beautiful golden brown, and a toothpick or knife inserted into the center comes out clean. This indicates that your oatmeal is perfectly set.
Prepare the Yogurt Whip
While your oatmeal is baking and filling your kitchen with irresistible aromas, let’s create the yogurt whip. In a separate bowl, combine nonfat Greek yogurt, and sugar-free syrup.
Use a spoon or whisk to blend the ingredients together.
Let It Cool
Once your oatmeal has baked to perfection, remove it from the oven and allow it to cool completely. This step is essential for several reasons. It helps the oatmeal set and makes it easier to cut into neat squares. It also prevents the yogurt whip from melting when you add it on top.
Add the Yogurt Whip
Now comes the fun part. Once your baked oatmeal has cooled, spread the prepared protein yogurt whip evenly over the top.
To elevate the flavors, sprinkle a touch more pumpkin pie spice on top for that unmistakable fall aroma.
Cut into Squares
Your Pumpkin Baked Oatmeal is now a complete masterpiece, ready to be enjoyed. Use a sharp knife to cut it into 6 even squares. This step ensures easy serving and convenient meal prep for the week ahead.
Store and Enjoy
Your Pumpkin Baked Oatmeal Meal Prep can be stored in an airtight container in the refrigerator for up to a week. Savor it fresh out of the fridge for a comforting, high-protein breakfast, that is a delicious and satisfying morning treat.
With each bite of your Pumpkin Baked Oatmeal, you’ll enjoy the essence of fall and the delightful blend of warm spices, creamy yogurt, and the nutty goodness of seeds. It’s a meal prep gem that delivers convenience without compromising on flavor. Enjoy the taste of fall all week long with this cozy and nutritious breakfast.
Tips and Tricks
- Ensure Thorough Mixing for Even Texture: Take the time to mix the wet and dry ingredients thoroughly. Ensuring a well-incorporated batter leads to a consistent texture throughout the baked oatmeal.
- Monitor Baking Time Carefully: Keep a close eye on the oatmeal while it bakes. Oven temperatures may vary, so check for doneness around the 30-minute mark. A golden top and a slightly crispy edge indicate that it’s ready.
- Allow Oatmeal to Cool Before Adding Yogurt Whip: Patience pays off! Let the baked oatmeal cool completely before adding the yogurt whip. This ensures the creamy topping maintains its texture without melting into the warm oatmeal.
- Adapt to Dietary Preferences: This recipe is versatile. Adapt it to suit your dietary preferences by choosing plant-based or regular dairy options based on your needs.
With these tips and tricks, you’re well-equipped to master the art of creating the perfect Pumpkin Baked Oatmeal Meal Prep. Whether you’re a seasoned home cook or a kitchen enthusiast, these insights ensure a delightful and stress-free cooking experience. Enjoy the journey of crafting a breakfast masterpiece!
- Refrigeration for Short-Term Storage: Once the Pumpkin Baked Oatmeal has cooled completely, cover the baking dish with plastic wrap or aluminum foil. Store the covered dish in the refrigerator to keep the oatmeal fresh for up to a week.
- Individual Portioning for Convenience: For easy grab-and-go breakfasts, consider dividing the baked oatmeal into individual portions before storing in the refrigerator. Place each portion in an airtight container for added freshness.
- Enjoy Chilled: Pumpkin Baked Oatmeal is best enjoyed chilled, straight from the refrigerator for a comforting breakfast experience.
With these storage instructions, you can savor the deliciousness of Pumpkin Baked Oatmeal Meal Prep over an extended period. Whether you’re planning for the week ahead or stocking up for later, these tips ensure that your breakfast remains fresh, flavorful, and ready to delight your taste buds.
More Dessert Recipes
I am a lover of dessert and require something sweet after every meal. Which is why I have a plethora of other healthy dessert options just for you!
- Guilt-Free and Gluten-Free Vegan Twix Bites
- Fudgy Flourless Sweet Potato Brownies
- Tahini Chocolate Chip Cookie Skillet
- Vegan Peach Crumble Bars with Candied Pecans
As you embark on your journey to create and enjoy our Pumpkin Baked Oatmeal Meal Prep, you might have some questions. We’re here to provide you with answers to common queries that could arise:
Can I make this recipe vegan?
Absolutely! To create a vegan version of this delightful baked oatmeal, simply replace the brown eggs with flax eggs. To make one flax egg, combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. You can also choose a plant-based protein powder to keep the dish entirely vegan.
How can I adjust the sweetness level?
The level of sweetness in your baked oatmeal can be tailored to your preference. If you prefer a sweeter treat, add a bit more sugar-free syrup. On the other hand, if you’d like it less sweet, you can reduce the syrup quantity or opt for a natural sweetener like maple syrup or honey.
Can I freeze the Pumpkin Baked Oatmeal?
While this oatmeal is perfect for meal prepping and can be stored in the refrigerator for up to a week, it’s not ideal for freezing. Freezing could affect the texture and consistency of the dish when reheated.
What other toppings can I add to the yogurt whip?
Get creative with your toppings! While the red onion brings a unique twist, you can add extra flavor and texture with options like chopped nuts, fresh fruit, a drizzle of honey, or a sprinkle of granola.
Can I use different spice blends for the Pumpkin Pie Spice?
Absolutely! Pumpkin Pie Spice is a delightful blend, but you can create your spice mix by combining cinnamon, nutmeg, cloves, and a pinch of ginger. Feel free to adjust the ratios to suit your taste.
Is this recipe gluten-free?
Yes, it is! The use of oat flour and oats makes this recipe naturally gluten-free, perfect for those with gluten sensitivities.
Can I use different types of milk?
Certainly! You can use any milk of your choice, whether it’s almond, soy, oat, or another plant-based option. The key is to select a milk that complements your dietary preferences and tastes.
We hope these FAQs provide the answers you need to make and enjoy your Pumpkin Baked Oatmeal Meal Prep to the fullest. If you have any more questions, feel free to reach out. Happy cooking and savoring your cozy fall breakfast!
Pumpkin Baked Oatmeal Meal Prep
- 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)
- 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
- 425 g Nonfat Greek Yogurt (Siggi’s)
- 15 ml Sugar Free Syrup
- Sprinkle of Pumpkin Pie Spice
- 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!
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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