Can I make Protein Pumpkin Baked Oats without protein powder?

Absolutely. You can replace the protein powder with extra oats or a few spoonfuls of almond flour for structure. While it won’t be as high in protein, you’ll still get a nutritious and hearty pumpkin baked oats base. For an extra boost, try adding Greek yogurt or a few egg whites , both blend seamlessly and help keep that soft, cake-like texture.

How can I make these baked oats vegan or dairy-free?

To make Protein Pumpkin Baked Oats vegan, swap the eggs for flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg), use plant-based protein powder , and choose almond or oat milk instead of dairy. You can also replace Greek yogurt with coconut yogurt or soy yogurt for creaminess. These swaps still deliver amazing flavor while keeping it completely plant-based.

Can I prepare Protein Pumpkin Baked Oats ahead of time?

Yes, this recipe is meal-prep friendly and perfect for busy mornings. You can bake it on Sunday , slice it into squares, and store in airtight containers for up to 5 days in the fridge . Reheat in the microwave or air fryer for a quick grab-and-go breakfast. For long-term prep, freeze individual portions and reheat straight from frozen, it tastes just as good.

What’s the best way to increase the protein in Pumpkin Baked Oats?

If you want to level up the protein content, mix in low-fat cottage cheese , extra protein powder , or egg whites . A lot of people in the fitness community even stir in peanut butter powder or top the baked oats with Greek yogurt frosting for more protein and flavor. You can find more creative ideas in our Cottage Cheese for Fitness guide or our post on Best Protein Powder for Cooking and Baking .

Make the Best Protein Pumpkin Baked Oats in 5 Simple Steps

Name: Protein Pumpkin Baked Oats Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 ½ cups old-fashioned oats; ½ cup vanilla protein powder; 2 tbsp ground flaxseed; 1 tsp cinnamon; 1 tsp pumpkin pie spice; 1 tsp baking powder; ½ tsp salt; ½ cup chopped pecans or walnuts; 1 cup pumpkin puree; ½ cup plain Greek yogurt; ½ cup milk or milk alternative; ⅓ cup maple syrup; 2 eggs, whisked; 1 tsp vanilla extract; 1 cup powdered sugar; 1 tbsp milk

Description

These Protein Pumpkin Baked Oats are a cozy, high-protein breakfast option packed with oats, pumpkin puree, Greek yogurt, and vanilla protein powder. Ready in under 40 minutes, they make a hearty, nutritious start to your day.

Equipment Needed

9×9 inch baking dish
Parchment paper or non-stick spray
Two mixing bowls (one large, one medium)
Whisk or fork
Rubber spatula
Measuring cups and spoons
Optional: small bowl for glaze

Ingredients

Scale

Dry Ingredients:

2 ½ cups old-fashioned oats
½ cup vanilla protein powder
2 tbsp ground flaxseed
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp baking powder
½ tsp salt
½ cup chopped pecans or walnuts

Wet Ingredients:

1 cup pumpkin puree
½ cup plain Greek yogurt
½ cup milk or milk alternative
⅓ cup maple syrup
2 eggs, whisked
1 tsp vanilla extract

Optional Glaze:

1 cup powdered sugar
1 tbsp milk

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Instructions

Preheat oven to 350°F (175°C). Line a 9×9 inch baking dish with parchment paper or lightly grease.
In a large bowl, mix oats, protein powder, flaxseed, cinnamon, pumpkin pie spice, baking powder, and salt.
In a separate bowl, whisk pumpkin puree, Greek yogurt, milk, maple syrup, eggs, and vanilla extract until smooth.
Combine wet and dry ingredients and fold in chopped pecans or walnuts gently.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 30–35 minutes until the center is set and edges are lightly golden.
Allow to cool slightly, then optionally drizzle with glaze made from powdered sugar and milk.
Slice into squares and serve warm or store for later.

Notes

Storage: Store Protein Pumpkin Baked Oats in an airtight container in the fridge for up to 5 days. Reheat portions in the microwave or air fryer before serving.
Freeze: Wrap individual squares in parchment and freeze for up to 2 months. Thaw overnight in the fridge.
Tip: For a lower sugar option, skip the glaze or use a sugar-free sweetener. You can swap nuts or add chocolate chips for variety.
Related Recipes: Check out High-Protein Pumpkin Muffins or High-Protein Overnight Oats for more protein-packed breakfast ideas.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 345
Sugar: 15g
Sodium: 330mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 6g
Protein: 16g
Cholesterol: 75mg