The Coziest Bowl for Breakfast
Pumpkin pie baked oats are here to give you all the cozy fall vibes in one simple, hearty breakfast. This recipe has everything you love about a classic pumpkin pie but transformed into a delicious, high-protein baked oatmeal. Plus, it’s refined sugar-free and oh-so-easy to whip up, making it the perfect treat for busy mornings or lazy weekends alike.
Let’s be honest, baked oatmeal is an ultimate breakfast go-to—and this pumpkin butter baked oatmeal takes it up a notch. With warming spices and a touch of pumpkin butter, it’s like having dessert for breakfast without any of the guilt. And the best part? You can throw it all together in one oven-safe bowl, which means minimal cleanup!
Think creamy, lightly spiced pumpkin filling in every bite, topped with a dollop of vanilla bean yogurt and a sprinkle of flaky sea salt. Bake it up, let the aroma fill your kitchen, and dive into a cozy breakfast that’ll keep you full and satisfied.
If you’re into warm, gooey pumpkin pie vibes that pack in 33g of protein, this is it. A perfect fall breakfast that’s both indulgent and nutritious!
Macros Per Serving
400 Cal | 66g Carbs | 6g Fat | 33g Protein
Recipe Card
Pumpkin Pie Baked Oats
Ingredients
Dry:
- 30 g Gluten Free Oat Flour (H-E-B)
- 20 g Rolled Oats (Bob’s Red Mill)
- 15 g Whey Casein Protein Powder (Naked Protein)
- 12 g Zero Calorie Brown Sugar Sweetener (H-E-B)
- 1 tsp Pumpkin Pie Spice
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- Pinch of Salt
Wet:
- 120 ml Unsweetened Protein Plant Milk (Good Karma)
- 30 g Pumpkin Purée
- 28 g Nonfat Greek Yogurt (Siggi’s)
- 1 tsp Vanilla Extract
Vanilla Bean Yogurt Icing:
- 56 g Nonfat Greek Yogurt (Siggi’s)
- ¼ tsp Vanilla Bean Paste
- 6 ml Sugar Free Syrup (Mrs Butterworths)
Topping:
- 18 g Pumpkin Butter (Trader Joe’s)
- Flaky Sea Salt
Instructions
Dry:
- Add your dry ingredients to a bowl and give it a mix.30 g (0.25 cups) Gluten Free Oat Flour, 20 g (2 tbsp) Rolled Oats, 15 g (2 tbsp) Whey Casein Protein Powder, 12 g (1 tbsp) Zero Calorie Brown Sugar Sweetener, 1 tsp Pumpkin Pie Spice, 1 tsp Baking Powder, Pinch of Salt, 1/2 tsp Baking Soda
- If you don’t have oat flour, use whole oats and blend them up until fine. Then measure out the correct amount and use for this recipe.
Wet:
- Then add in the wet ingredients and mix until you have a smooth batter.120 ml (0.5 cups) Unsweetened Protein Plant Milk, 30 g (0.25 cups) Pumpkin Purée, 28 g (2 tbsp) Nonfat Greek Yogurt, 1 tsp Vanilla Extract
- Bake at 350° for 25-30 minutes.
Vanilla Bean Yogurt Icing:
- In a small bowl, mix together your ingredients and until smooth and creamy.56 g (0.25 cup) Nonfat Greek Yogurt, 1/4 tsp Vanilla Bean Paste, 6 ml (1 tsp) Sugar Free Syrup
Toppings:
- Once your oatmeal has cooked and cooled slightly, spread your icing in an even layer.
- Then finish it off with the pumpkin butter and flaky sea salt!18 g (1.5 tbsp) Pumpkin Butter, Flaky Sea Salt
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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