No-Fail Pumpkin Baked Oatmeal

A new take on an old classic.

Baked oatmeal is one of my staple meals. It is nearly impossible to mess up, can be made in an infinite array of flavor combinations, acts as meal prep, feels more special than “regular oatmeal”, and comes together in a jiffy.

In addition, this recipe provides about 25-30 grams of protein per portion depending on what protein powder you use and has roughly 11 grams of fiber (both soluble and insoluble) to keep you regular. Fat is provided from the egg yolks and what ever nuts, seeds, or nut butters you choose to top it with. And, as an added bonus, the spices spices and fruits supply phytonutrients and antioxidants.

I recommend eating this warm topped with real maple syrup and nut butter, but you can also add sweetener into the batter and eat it cold as an on the go “bar”.

No-Fail Pumpkin Baked Oatmeal


  • 1 cup oats
  • 1 scoop protein powder*
  • 2 Tbsp peanut butter powder
  • 1 tsp cinnamon
  • 2 eggs
  • 1/2 cup pumpkin puree
  • 1/2 cup nut milk or water
  • pinch of salt
  • Toppings of your choice: bananas, nuts, seeds, coconut, chocolate chips, dried fruit, berries, figs, you name it!
  • 1/2 tsp dried rosemary
  • Salt and Pepper to taste
Pumpkin Baked Oatmeal


  1. Preheat the oven to 400 degrees.
  2. Mix all the dry ingredients together. Then mix the wet ingredients into the same bowl.
  3. Spray a baking dish or a small cast iron skillet with oil and then poor the batter into the dish and top with whatever toppings you like. I topped mine with banana, craisins, coconut flakes, ginger granola, and pumpkin seeds.
  4. Bake for 18 to 20 minutes.
  5. Remove from the oven and top with nut butter, maple syrup, greek yogurt and cranberry sauce.

*I used vanilla, but this taste great with chocolate or chai flavored too!

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