Ingredients
- 2 cups rolled oats quick or old-fashioned
- 2 large eggs
- 1 cups plain nonfat Greek yogurt
- 1/4 cup chia seeds or flaxseeds
- 1/2 cup protein powder about 2 scoops
- 1 1/2 cups pure pumpkin puree not pumpkin pie filling
- 1 cup milk any kind
- 1/4 cup zero-calorie sugar alternative
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4-1/2 cup chocolate chips
Equipment
9x13-inch Baking Dish
Method
- Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
- Add the oats, eggs, Greek yogurt, chia seeds, protein powder, pumpkin puree, milk, sweetener, vanilla, pumpkin pie spice, baking powder, and salt directly to the baking dish.
- Stir until completely combined and no dry pockets of protein powder remain.
- Fold in most of the chocolate chips and sprinkle the remaining chocolate chips over the top.
- Spread the oatmeal mixture evenly across the baking dish.
- Bake at 350°F for 30–35 minutes, or until the center is set but still moist. Avoid overbaking.
- Let the baked oatmeal cool for about 10 minutes before cutting it into 6 large pieces.
- Serve warm or refrigerate individual portions for meal prep.
Nutrition
Notes
Use pure pumpkin puree rather than pumpkin pie filling.
Do not overbake the oatmeal. The center should be set but still soft and moist when removed from the oven.
Either quick oats or old-fashioned rolled oats can be used. Old-fashioned oats will give the finished oatmeal slightly more texture.
Protein powder brands absorb moisture differently, so the final texture may vary slightly.
Use 1/4 cup chocolate chips for the nutrition estimate listed here. Increasing the chocolate chips to 1/2 cup will increase the calories, carbohydrates, and fat.
Estimated nutrition is based on six servings and typical ingredient values. Exact nutrition will depend on the specific brands used.