Protein pumpkin baked oatmeal pairs nicely with a hot cup of coffee on a chilly fall morning. If you are craving pumpkin this is a great breakfast option to satisfy your sweet tooth, while keeping you full.
This dairy free pumpkin baked oatmeal has 21 grams of protein per bar! If you are trying to increase your protein, but decrease calories this is the perfect breakfast recipe.
Dairy Free Protein Powder
My favorite dairy free protein powder is made by True Athlete because it mixes well and it tastes good. I have baked several recipes with the vanilla an chocolate flavor True Athlete and I love it!
The vanilla is my favorite and I prefer to baking with this over the chocolate flavor because it is more versatile. I also found that the chocolate flavor hurt my stomach, so the vanilla is the best for me.
Many plant based protein powders are gritty because they do not blend or they taste strange. Keep in mind, if you do not like the taste of your protein powder then you will not like the taste of anything you bake with it.
Unfortunately, baking with protein powder doesn’t totally hide the flavor of a bad tasting product. Most stores offer a refund if you buy a product and don’t love it, so don’t be afraid to try out a different brand until you find one that you like.
When baking with any plant based protein, you will notice it is thicker than whey protein. If you are making a swap for plant based protein from whey protein, you will need more liquid in the recipe.
Typically a few extra dashes of almond does the trick for more recipes. All protein powder brands are different, so follow the recipe as closely as possible then add extra liquid as needed.
It might take a few tries to get it right when baking with a new protein powder. So, make sure to give a recipe a couple of tries and alter it slightly to work better with your desired protein powder.
Pumpkin Baked Oatmeal- Ingredient List:
- 1 cup quick oats
- 3 scoops of Vanilla Protein Powder
- 1 teaspoon of ground cinnamon
- 1 teaspoon of pumpkin pie spice
- 1 teaspoon of baking powder
- 2 tablespoons of maple syrup
- 15 oz can of pure pumpkin
- 1/2 cup of unsweetened vanilla almond milk
- Optional: 1-2 tablespoons of Enjoy Life Dark Chocolate (Dairy Free, Vegan, and Gluten Free)
Pumpkin Baked Oatmeal- High Protein Breakfast
This pumpkin baked oatmeal makes 4 servings and has 254 calories, 21 grams of protein, 2.8grams of fat, and 31 carbs per serving. Store the finished baked oatmeal in the fridge and eat cold or warm it up each morning for about 15-20 seconds in the microwave.
Mix the Wet Ingredients
Add the can of pumpkin, maple syrup, and almond milk to one bowl. Mix the ingredients until they are well blended.
Mix the Dry Ingredients
In another bowl mix the quick oats, protein powder, pumpkin pie spice, cinnamon, baking powder, and optional chocolate chips. After mixing all of the dry ingredients, combine with the wet ingredients.
Depending on the protein powder that you use, you may need an extra dash of almond milk. Whey protein powder does not require as much milk and blends better than plant based protein powders.
Plant based protein powders are typically thicker and require more liquid when baking with them. Keep this in mind whenever you are swapping plant based for whey protein powers.
Follow the recipe then add 1 tablespoon of milk as needed until you reach the desired consistency.
The mixture should be thicker, similar to playdoh , so be careful not to add too much milk.
Baking Pumpkin Protein Bars
Now that all ingredients have been mixed together, pour the mixture in a greased glass dish. I prefer to use a glass dish, so I can store the protein oatmeal in the fridge after baking.
Pour the mixture into the glass dish then smooth across the dish evenly with a wooden spoon.
Bake for about 15 minutes at 350 degrees. Remove the dish and allow to cool before serving or storing in the fridge.
Store in the fridge for 3-5 days and reheat for about 15-30 seconds in the microwave.
The recipe makes 4 servings and is 254 calories, 21 grams of protein, and 31 carbs per serving.
Divide the baked oatmeal into smaller sections for a snack size portion instead of a meal size.
If you love pumpkin as much as I do, you will enjoy this protein pumpkin pie recipe! Now you can have pumpkin pie for breakfast without feeling guilty.
If you have a handful of bananas on your counter that are turning brown, you will enjoy this lower calorie and dairy free banana bread recipe.