Meal Prep Pumpkin Baked Protein Oats

Elevate your breakfast game with these Meal Prep Pumpkin Baked Protein Oats, perfect for a week of cozy, nutrient-packed mornings. A creamy blend of nonfat Greek yogurt, almond milk, and pumpkin purée creates a luscious base, combined with oats, vanilla protein powder, and a touch of warm spices like pumpkin pie spice and ginger. Bake until golden and fragrant, then top with dark or white chocolate chips and crunchy pumpkin seeds for a delightful bite. These protein-rich baked oats are perfect for prepping ahead, keeping you fueled and satisfied all week long!

INGREDIENTS

• Wet

  • 1 c nonfat Greek yogurt, plant based for vegan

  • 2 tsp vanilla extract

  • 2/3 c almond milk (unsweetened)

  • 1 c pumpkin

• Dry

  • 1 1/2 c oats

  • 1/2 c chia, ground flaxseed, or psyllium husk

  • 2 tsp baking powder

  • 1 tsp pumpkin pie spice

  • 1/2 tsp ginger

  • 1 c vanilla protein powder

• Toppings (optional)

  • 1/3 c white or dark chocolate chips used @lilys_sweets

  • Desired pumpkin seeds

    STEPS

1. Combine dry ingredients in a bowl and stir. Add yogurt, extract, pumpkin, and milk. Stir well.

2. Place into a greased 9x13 dish and top with pumpkin seeds & chips if desired.

3. Bake at 350° for 25-30 minutes, until middle is set.

4. Allow to cool and cut into 6 servings for an easy prepped nourishing meal to satisfy your fall sweet tooth and support metabolism and blood sugar for 4 hours or so.

5. I always top mine with vanilla Greek yogurt or cottage cheese for extra protein bc I like 30-40 per meal personally. I love to heat up a slice and top with almond milk or even my one of my coffee creamers. Just a splash…so good. If I’m having a hungry day I add nut butter to bc drippy peanut butter is one of my fave comfort foods. Good for a week in the fridge & freezes well too. If freezing, place each slice in a baggie and microwave or bake to thaw.

🍑 Nourishment Breakdown:

PROTEIN powder, yogurt

FAT a little in the chia/flax

FIBER chia/flax, pumpkin

CARB/STARCH oats, pumpkin

Makes 6 servings

Macros per slice w/flaxseed (without toppings)

224cal/6fat/22carb/5fiber/19pro

Meal Prep Pumpkin Baked Protein Oats

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Servings: 6

Author: The Peachie Spoon

Prep time: 5 MinCook time: 30 Min: 35 Min

Ingredients

• Wet
• 1 c nonfat Greek yogurt, plant based for vegan
• 2 tsp vanilla extract
• 2/3 c almond milk (unsweetened)
• 1 c pumpkin
• Dry
• 1 1/2 c oats
• 1/2 c chia, ground flaxseed, or psyllium husk
• 2 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/2 tsp ginger
• 1 c vanilla protein powder
• Toppings (optional)
• 1/3 c white or dark chocolate chips used @lilys_sweets
• Desired pumpkin seeds

Steps

1. Combine dry ingredients in a bowl and stir. Add yogurt, extract, pumpkin, and milk. Stir well.
2. Place into a greased 9x13 dish and top with pumpkin seeds & chips if desired.
3. Bake at 350° for 25-30 minutes, until middle is set.
4. Allow to cool and cut into 6 servings for an easy prepped nourishing meal to satisfy your fall sweet tooth and support metabolism and blood sugar for 4 hours or so.
5. I always top mine with vanilla Greek yogurt or cottage cheese for extra protein bc I like 30-40 per meal personally. I love to heat up a slice and top with almond milk or even my one of my coffee creamers. Just a splash…so good. If I’m having a hungry day I add nut butter to bc drippy peanut butter is one of my fave comfort foods. Good for a week in the fridge & freezes well too. If freezing, place each slice in a baggie and microwave or bake to thaw.

Nourishment Breakdown

Calories

224

Fat

6 g

Starch/Carbs

22 g

Protein

19 g

Fiber

5 g

per slice w/ flaxseed (without toppings)

PROTEIN powder, yogurt

FAT a little in the chia/flax 

FIBER chia/flax, pumpkin

CARB/STARCH oats, pumpkin

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