Pumpkin Baked Oatmeal (High Protein)

3 pumpkin breakfast bars stacked on a white plate.

Pumpkin Baked Oatmeal (High Protein)

Pumpkin oatmeal protein bars are soft-baked, cozy, and full of fall flavor. Made with pumpkin puree, oats, and protein powder, these bars are filling and satisfying enough for breakfast or a grab-and-go snack. They’re easy to make in one bowl, store well in the fridge, and even freeze beautifully, making them perfect for meal prep. Each bite is lightly sweet, warmly spiced, and sure to become a seasonal favorite

Course Breakfast

Cuisine American

Keyword pumpkin breakfast bars, pumpkin oatmeal bars, pumpkin protein bars

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 150kcal

Author Samantha Rowland

Ingredients

3 tablespoons ground flax
1 cup dairy free milk
1 cup pumpkin puree
2 tablespoons maple syrup
2 servings vanilla vegan protein powder see below for substitution
1 cup rolled oats
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
½ teaspoon ground ginger
1 teaspoon baking powder
¼ cup dried cranberries
3 tablespoons chopped pecans

Instructions

Preheat oven to 350F.
In a large bowl add the ground flax seeds and dairy free milk.
3 tablespoons ground flax, 1 cup dairy free milk
Add the pumpkin puree and maple syrup and stir.
1 cup pumpkin puree, 2 tablespoons maple syrup
Add the protein powder, rolled oats, pumpkin pie spice, ground cinnamon, ground ginger and baking powder to the wet ingredients.
2 servings vanilla vegan protein powder, 1 cup rolled oats, 1 tablespoon pumpkin pie spice, 1 teaspoon cinnamon, ½ teaspoon ground ginger, 1 teaspoon baking powder
Add the dried cranberries and chopped pecans and stir well to combine thoroughly.
¼ cup dried cranberries, 3 tablespoons chopped pecans
Using an 10X10 pan, line with parchment paper and lightly mist with non-stick spray.
Add the batter to the pan and press down until you have one even layer of batter.
Optional: Add additional dried cranberries and pecans to the top
Place in the oven and bake for 35 minutes
Take out and allow to cool completely. Cut into 8 slices

Notes

This recipe can be made in an 8X8 pan if you do not have a 10X10, no changes are required for cooking time.

Be sure to allow the bars to cool completely (at least 1-2 hours), overnight is best, before cutting. They will be incredibly soft and feel almost underdone right after baking.

Store these pumpkin oatmeal bars in the fridge for up to 5 days or in the freezer for up to 3 months.

This recipe uses a vegan protein powder, if you do not have vegan protein powder, use 2/3 cup oat flour and 2 tablespoons maple syrup in place of the protein powder.

Nutrition