high protein pumpkin baked oatmeal
Serves 65 mins prep30 mins cook
All made in the same dish it's baked in, this high-protein pumpkin baked oatmeal is packed with 18 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.
0 servings
What you need
Instructions
0 Preheat the oven to 350 degrees and grease a 9x13 baking dish. 1 In the baking dish, mix together the [wprm-ingredient text="2 cups rolled oats" uid="0"], [wprm-ingredient text="1 cup egg whites" uid="1"], [wprm-ingredient text="1/4 cup chia seeds" uid="2"], [wprm-ingredient text="1/4 cup hemp seeds" uid="3"], [wprm-ingredient text="1.5 cups pure pumpkin puree" uid="4"], [wprm-ingredient text="1 cup milk" uid="5"], [wprm-ingredient text="1/4 cup coconut sugar" uid="6"], [wprm-ingredient text="1 tsp vanilla extract" uid="7"], [wprm-ingredient text="1 tsp cinnamon" uid="8"], and [wprm-ingredient text="1/2 tsp salt" uid="10"]. Once combined, sprinkle the [wprm-ingredient text="1/4 cup chocolate chips" uid="9"] on top and gently press them into the mixture. 2 Bake for 30-35 minutes or until all the liquid has absorbed. 3 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.View original recipe