Healthy High Protein Baked Pumpkin Spice Oatmeal

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Imagine waking up to the warm, inviting scent of pumpkin spice filling your kitchen while knowing that your breakfast is loaded with protein to keep you fueled through the morning. When it comes to fall breakfasts, there’s nothing quite like starting the day with something cozy and nourishing — and this high-protein baked pumpkin spice oatmeal is the perfect healthy breakfast. It’s an easy breakfast that captures the classic pumpkin spice flavor we all crave this time of year, packed with cozy spices, a touch of pure maple syrup, and plenty of healthy pumpkin puree for natural sweetness and nutrition. This is one of my favorite ways to enjoy oatmeal because it has the best texture — soft, hearty, and perfectly baked — while still being simple enough for busy mornings. If you’re looking for the best way to bring the flavors of fall to your table, this baked oatmeal recipe is it. Serve it warm with a drizzle of maple syrup or a spoonful of yogurt, and you’ve got a wholesome breakfast that the whole family will enjoy.

What Makes This Recipe Great  

Cozy autumn vibes with a nutritional boost.
This oatmeal bake captures the essence of pumpkin spice season with cinnamon, nutmeg, and pumpkin puree, while packing a protein punch thanks to the addition of yogurt, eggs, and protein powder. It’s a comforting, flavorful breakfast that’s also incredibly nutritious.

Simple ingredients, yet impressive results.
Even if you’re new to baking oatmeal, the combination of everyday pantry basics and a few extras makes this baked pumpkin oatmeal recipe approachable. Despite how easy it is, the baked texture turns out just right—a creamy texture with a slightly crisp top layer that feels pretty special.

Perfect for meal prep and busy mornings.
Once baked, you can store this oatmeal for several days and reheat it in minutes, making it a great option for anyone trying to eat well without spending a lot of time in the kitchen daily. It’s also easy to customize or jazz up with your favorite toppings.

For more fall recipes, be sure to try these fresh milled apple cider donuts or this pumpkin monkey bread!

Overview of Ingredients  

Rolled Oats
Rolled oats provide the hearty base here, creating a nice chewy texture after baking. Old-fashioned oats can also be used. If you want a gluten-free option, just be sure to use certified gluten-free oats.

Pumpkin Puree
Pure pumpkin puree adds moisture, natural sweetness, and that unmistakable autumn flavor. Canned pumpkin is perfectly fine, or you can use fresh roasted pumpkin if you have some on hand.

Greek Yogurt
Greek yogurt boosts the protein content and lends a creamy tang that balances the spices beautifully. Cottage cheese can also be used in place here, just not there might be a slight flavor difference. If you’re dairy-free, plant-based yogurts like coconut or almond can work, but the texture and taste may vary slightly.

Milk Whole milk is used to bind everything together, creating a nice, softer texture. Cashew milk, coconut milk, or oat milk can all be substituted here, just note that the flavor might vary. 

Protein Powder
Adding protein powder is the perfect way to make this breakfast a more satiating meal. Vanilla protein powder can work here, but be sure to adjust the maple syrup based upon how sweet it is.

Spices
Cinnamon, nutmeg, and a pinch of cloves or allspice bring in the classic pumpkin spice experience. Don’t worry if you don’t have all of them; cinnamon and nutmeg alone still deliver plenty of cozy warmth.

Sweetener
A touch of maple syrup or honey adds just enough sweetness but feel free to adjust according to your taste or skip entirely if you prefer a less sweet oatmeal.

Tips for Success

#1 Mix wet and dry ingredients thoroughly
Make sure to blend the yogurt, pumpkin puree, and sweetener completely before folding in the dry ingredients. This helps avoid any clumps of protein powder and ensures even flavor in every bite.

#2 Use a glass or ceramic baking dish
These materials help the oatmeal cook evenly and develop that perfect lightly browned top. Metal pans cool off faster and might give you a less consistent texture.

#3 Let it cool before slicing
Baked oatmeal sets as it cools, so allow it to rest for at least 10-15 minutes after coming out of the oven. This helps the slices hold together better without falling apart when you serve.

#4 Customize toppings after baking
Adding nuts, seeds, or a dollop of nut butter just before serving brings extra texture and flavor without losing that delightful baked base.

#5 Don’t overbake
Keep an eye on your oven and bake just until the oatmeal is set and the edges are lightly golden. Overbaking can lead to dryness, which makes it less enjoyable.

Helpful Tools & Supplies

Whether you’re just dipping your toes into the world of fresh milled flour or you’re a seasoned home baker, I’ve taken the guesswork out of what you truly need. All of these tools and resources are available in my shop, designed to help your journey be smooth and nourishing:

Grain Mills

• NutriMill Classic Grain Mill – My go-to for fine, consistent milling; perfect for sandwich breads and everyday baking.
• NutriMill Harvest Grain Mill – Stone-ground elegance: this model delivers whole-grain flavor with a beautiful appearance.

Mixers

• Ankarsrum Mixer – A powerhouse kitchen companion with multiple speeds and attachments—ideal for kneading bread dough effortlessly.

Baking & Bread Tools

• Bread Bow Knife – Artisan-made with a high-carbon steel blade and cherry wood handle—this knife slices loaves with ease.
• Sourdough Essentials Kit With Starter – Complete starter kit that includes dehydrated sourdough starter, banneton baskets, a dough whisk, scoring lame, and more.

Cookbooks & eBook Bundles

• Everyday Whole Grains Vol. 1 & 2 (printed & digital) – Packed with 70+ recipes built around fresh milled flour, from breads to snacks and desserts.
• The Fresh Breads Bundle – A comprehensive set including eBooks like The Perfect Loaf, the Cookie Jar, bulk baking guides, and a sourdough mini‑course—all centered on fresh milled flour.
• Freshly Milled Made Simple Guide – A video-based guide that walks you through milling and baking basics, making the process feel easy and approachable.

Specialty Items

• Dehydrated Sourdough Starter – Just add water and flour to rehydrate this starter—perfect for bakers without an active sourdough culture.
• I Knead Fresh Flour Mug – A charming, handmade 12 oz ceramic mug—great for coffee breaks during dough rising!

Why These Are Worth It

Every tool in this collection has been personally vetted to support you in baking with fresh milled flour. From the grain mills that make your flour, to mixers that knead dough, to resources that teach you every step—it’s all here to make sure your homemade bread journey is joyful, nourishing, and successful.

➡️ Explore all of these items and more in the Generation Acres Farm Shop — your one-stop spot for fresh milled flour baking essentials.

Equipment:  

Baking Dish (9×13 or similar size)
Mixing Bowls
Measuring Cups and Spoons
Whisk or Spoon for Mixing

​How to Make Healthy High Protein Baked Pumpkin Spice Oatmeal

Ingredients:

• 1 cup milk (259 grams)
• 2 eggs
• 1 cup pumpkin puree (238 grams)
• 1 tablespoon vanilla extract
• 1 cup plain greek yogurt (245 grams)
• ½ cup maple syrup (142 grams)
• 2 ¼ cups rolled oats (225 grams)
• ½ cup unflavored protein powder (47 grams)
• 2 ½ teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• ¼ teaspoon salt

Directions:

• Preheat the oven to 375 degrees F and grease a 2 quart baking dish or 9×13 inch pan. 

• In a large bowl, combine all of the wet ingredients.

• Add the dry ingredients and stir until well combined. 

• Pour into the prepared dish and bake for 26-30 minutes, until the edges start to turn golden brown. 

Recipe Variations  

Add Mix-Ins:
Try adding chocolate chips, dried cranberries, or chopped nuts to the batter for extra flavor and texture.

Vegan Version:
Use plant-based yogurt and a vegan protein powder to make this baked oatmeal entirely plant-based.

Sweetness Level:
Skip the sweetener or reduce it if you prefer a less sugary dish, then add a drizzle of syrup or honey on top when serving for more control.

Spiced Up:
Include ground ginger or cardamom to give your pumpkin spice a little twist.

Single-Serve Version:
Make this recipe in muffin tins for individual portions perfect to grab and go.

Troubleshooting Common Problems with this Recipe  

Oatmeal Turns Out Too Wet
If the baked oatmeal seems soggy or not set, you might have added too much liquid or your protein powder could be retaining moisture. Try reducing the yogurt slightly or baking a bit longer next time.

Top Burns but Inside is Underbaked
This can happen if your oven temperature is too high or your baking dish is too dark. Lower the temperature slightly and check the oatmeal with a toothpick before the top gets too brown.

Oatmeal is Dry or Crumbly
If the oatmeal feels dry, it might be overbaked or missing enough moisture from pumpkin puree or yogurt. Adjust your baking time and measure liquids carefully.

Flavor is Bland
Don’t be shy with the spices—they’re what make pumpkin spice so comforting. Also, taste your batter before baking, adjusting sweetness and seasoning to your liking.

Freezing & Storing Leftovers  

Freezing:
Cut baked oatmeal into single portions and freeze in airtight containers or wrapped tightly in plastic wrap. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Storing:
Store leftovers in an airtight container in the refrigerator for up to 4 days. The texture is best enjoyed within this timeframe.

How To Reheat  

Oven Method
Preheat your oven to 325°F (160°C). Place a slice of baked oatmeal on a baking sheet and cover loosely with foil to prevent drying out. Heat for about 10-15 minutes until warm throughout.

Microwave Method
Place a slice on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 45 seconds to 1 minute, checking to avoid overheating.

Toaster Oven Method
Ideal for crisping the edges. Place a slice in a toaster oven on medium heat for 5-7 minutes, watching closely so it doesn’t burn.

Skillet Method
Warm over low heat in a nonstick skillet for a few minutes on each side until heated through and slightly crispy on the outside.

Extra FAQs  

Can I use steel-cut oats instead of rolled oats?
Steel-cut oats aren’t recommended for baked oatmeal as they require longer cooking times and will change the texture. Stick to rolled oats for the best results.

Can I double or triple this recipe for meal prep?
Absolutely. Just use a larger baking dish or divide the batter into multiple smaller dishes to ensure even baking.

What type of protein powder works best in this recipe?
Grass fed whey or beef protein isolate both work well. Choose one with a mild flavor to complement the pumpkin spice.

Is it okay to use fresh pumpkin instead of canned?
Yes, just roast or cook your fresh pumpkin and puree it before using it as a substitute for canned pumpkin puree.