high protein pumpkin baked oatmeal
Serves 6
5 mins prep
30 mins cook
35 mins total
All made in the same dish it's baked in, this high-protein pumpkin baked oatmeal is packed with 25 grams of protein. It's also rich in fiber and always a hit with the family. Enjoy some for Sunday breakfast and have plenty left over for meal prep throughout the week.
Topping
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Preheat the oven to 350 degrees and grease a 9x13 baking dish.
In the baking dish, mix together the 2 cups rolled oats, 1 cup egg whites, 1.5 cups Greek yogurt, 1/4 cup chia seeds, 1/4 cup hemp seeds, 1.5 cups pure pumpkin puree, 1 cup milk, 1/4 cup coconut sugar, 1 tsp vanilla extract, 1 tsp cinnamon, and 1/2 tsp salt. Once combined, sprinkle the 1/4 cup chocolate chips on top and gently press them into the mixture.
Bake for 30-35 minutes or until all the liquid has absorbed. Check it at 25 minutes to see how it's doing. Overbaking the oats can result in ones that are dry and tough.
Let it cool, then cut into 6 large slices (I know, big beautiful servings). Enjoy with a dollop of Greek yogurt and a drizzle of maple syrup.
