Can I make pumpkin baked oats without protein powder?

Absolutely! That’s the whole point of this recipe. By using real, whole food ingredients like eggs, oats, milk, and seeds, you can easily get 15–20 grams of protein per serving—without the chalky texture or additives that come with powders. I’ve found that sticking with the basics makes Pumpkin Protein Baked Oats taste better and feel easier on digestion.

Are baked oats actually high in protein?

They can be! It all depends on what you put in them. With ingredients like eggs, chia seeds, and soy or dairy milk, you can naturally build a high-protein breakfast. My version of Pumpkin Protein Baked Oats has around 20 grams of protein per serving—and no powders involved.

Can I meal prep pumpkin baked oats for the week?

Yes, and I highly recommend it. I bake a big batch on Sunday, slice it into portions, and store them in the fridge or freezer. They reheat beautifully and save so much time on busy mornings. You can even pack them for school or work lunches.

What’s the best way to make baked oats moist and fluffy?

Don’t skimp on moisture. Pumpkin thickens fast, so use enough milk (at least ¾ cup) and include eggs or flax eggs to keep the structure light. Also, don’t overbake them—pull them when they’re just set in the center. A splash of milk or a dollop of yogurt brings Pumpkin Protein Baked Oats back to life when reheating.

Pumpkin Protein Baked Oats – 1 Easy No Powder Recipe for Fall

Ingredients

Scale

1 cup rolled oats
½ cup pumpkin puree (unsweetened)
2 large eggs
¾ cup milk or unsweetened almond milk
2 tbsp maple syrup or honey
1 tbsp chia or flax seeds
1 tsp vanilla extract
1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
½ tsp baking powder
Pinch of salt
Optional: ¼ cup chopped nuts, chocolate chips, or raisins

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Instructions

Preheat your oven to 350°F and lightly grease an 8×8 baking dish or line it with parchment paper.
In a large mixing bowl, whisk together eggs, pumpkin puree, milk, syrup, and vanilla until smooth.
Add oats, chia seeds, pumpkin pie spice, baking powder, and salt. Mix until well combined.
Fold in any extras like chopped nuts, chocolate chips, or raisins.
Pour the mixture into the prepared dish and smooth the top.
Bake for 25–30 minutes until the center is set and the edges are golden.
Let cool for 10 minutes before slicing for best texture and shape.

Preparing the batter for pumpkin protein baked oats, capturing a cozy baking moment

Notes

Use old-fashioned rolled oats for best texture. Make it dairy-free with almond or soy milk. Flax eggs can sub for eggs in a vegan version.

Author: Mark
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baked
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 7g
Sodium: 160mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 10g
Cholesterol: 95mg