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I am an avid pumpkin pie lover, so the opportunity to have it for breakfast seems difficult to pass up. These pumpkin pie baked oats are so easy, tasty, and nourishing. Doesn’t get much better! The warm spices blend beautifully with the creamy pumpkin puree, and the baked oats come out perfectly soft and satisfying. Top it with yoghurt for an extra creamy finish.
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Preheat oven to 180°C (350°F).
Combine oat flour, vanilla protein powder, pumpkin puree, maple syrup, cinnamon, ground ginger, ground clove, baking powder, salt, and water to form a batter.
Pour the batter into an oven-safe dish or ramekin.
Bake for 20-25 minutes until the oats are baked to your liking and the top is set.
Top with yoghurt and enjoy!
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You can substitute water with milk for a creamier texture.
Adjust the maple syrup quantity based on your sweetness preference.
Use a high-quality vanilla protein powder for the best flavor.
Can I use rolled oats instead of oat flour?
Yes, you can blend rolled oats into a fine powder to make oat flour.
Can I make this recipe vegan?
Yes, use a plant-based protein powder and non-dairy milk or water.
What can I use instead of pumpkin puree?
You can use mashed sweet potato or butternut squash puree as a substitute.
How do I know when the oats are done baking?
The top should be set and slightly firm to the touch, and the edges may pull away from the dish.
Can I prepare this recipe ahead of time?
Yes, you can mix the batter the night before and bake it in the morning.
Hi, I’m Juliana! I’m a food-loving registered nutritionist passionate about making wellness simple, sustainable, and enjoyable. I’ve built this space to share nutrition advice and healthy, delicious recipes to help people feel their best, inside and out, and to encourage fun, balanced living.
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