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Baked Pumpkin Oatmeal (with Protein!)
By Ethan Boldt
October 18, 2023
Spice up your traditional baked oatmeal recipe with the taste of pumpkin spice. Canned pumpkin and Bone Broth Protein Pumpkin Spice take your average oatmeal to the next level — not only making it sweeter, but more filling, too.
You may just find yourself craving this baked pumpkin oatmeal year-round, it's that good! You’ll love the rich, creamy texture and sweetness of this health-focused, gluten-free baked oatmeal.
This pumpkin oatmeal is made up of nutritious, filling and delicious ingredients. Here’s a breakdown of the healthy ingredients in this recipe:
Bone Broth Protein: The star ingredient in this baked pumpkin oatmeal recipe is our Bone Broth Protein Pumpkin Spice, which contains 20 grams of protein and zero grams of carbohydrates per serving. It helps to support a healthy gut, nails, skin and joint health.
Pumpkin: You can’t have a baked pumpkin oatmeal without pumpkin. Not only is it rich in flavor, but it also provides important micronutrients like vitamin K, vitamin C and potassium.
Rolled Oats: Of course, oatmeal also requires rolled oats, which are gluten free and high in fiber. Oats promote satiety and are low in calories, so having oatmeal for breakfast is a great way to feel satisfied until lunchtime.
Coconut Milk: Coconut milk provides a rich creaminess to this pumpkin oatmeal, while offering beneficial fatty acids like lauric acid and electrolytes.
This terrific combination of ingredients results in not just a delicious baked pumpkin oatmeal, but it also features terrific macros: 32 grams of complex carbohydrates, 15 grams of healthy fats and 18 grams of performing protein. At 374 calories per serving, it's also a perfectly sized breakfast.
For a baked breakfast that looks pretty fancy, you'll be amazed at how easy this one is. Preheat the oven to 380 F.
Mix all ingredients in an oven-safe bowl. Bake for 20 minutes in the middle of the oven.
Turn the oven off and and place the bowl on the top rack. Turn the oven to broil setting and broil for 3 minutes.
Either serve in the bowl or turn upside down on a plate to serve. Optionally, top with cinnamon, walnuts, raisins and whipped coconut cream.
Time25 min (Prep time: 5 min; Cook time: 20 min)
We've all had oatmeal and pumpkin muffins (or bread), but have you had them together for breakfast? This baked pumpkin oatmeal is divine, and it's also a perfectly balanced breakfast that will keep you going all morning long.
½ cup rolled oats
1 scoop Bone Broth Protein Pumpkin Spice
¼ cup canned pumpkin
¼ cup coconut milk
¼ teaspoon sea salt
cinnamon, raisins and walnuts, for topping (optional)
whipped coconut cream (optional)
Preheat the oven to 380 F.
Mix all ingredients in an oven-safe bowl.
Bake for 20 minutes in the middle of the oven.
Turn the oven off and and place the bowl on the top rack.
Turn the oven to broil setting and bake for an additional 3 minutes.
Either serve in the bowl or turn upside down on a plate to serve.
Optionally, top with cinnamon, walnuts, raisins and whipped coconut cream.
Serving Size 2 cups (160 g), Calories 374, Carbohydrates 32.4 g, Fiber 5.9 g, Sugar 2 g, Total Fat 14.9 g, Saturated Fat 11.2 g, Polyunsaturated Fat 1.1 g, Monounsaturated Fat 1.4 g, Trans Fat 0 g, Cholesterol 0 mg, Protein 18.2 g, Sodium 270 mg (21% DV*), Vitamin A 9,540 IU (409% DV*), Manganese 2.4 mg (136% DV*), Copper 0.4 mg (48% DV*), Phosphorus 280 mg (40% DV*), Magnesium 109 mg (35% DV*)
*Daily Value: Percentages are based on a diet of 2,000 calories a day.