Pumpkin Baked Oats With Peanut Butter High Protein
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: High-Protein, Gluten-Free Option, Vegan Option
Ingredients
Scale
- 1/2 cup rolled oats (certified gluten-free if needed)
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1 scoop (approx. 30g) vanilla or unflavored protein powder
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/3 cup unsweetened almond milk or milk of choice
- 1 tablespoon maple syrup or honey (optional)
- 1 tablespoon creamy peanut butter
- A pinch of sea salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a small oven-safe ramekin or baking dish with a little bit of coconut oil or non-stick cooking spray to ensure the oats don’t stick.
- In a blender, combine the oats, pumpkin puree, protein powder, pumpkin pie spice, baking powder, milk, sweetener, and salt. Blend until the mixture is smooth and resembles a thick batter. If you prefer a chunkier texture, you can simply whisk these ingredients together in a bowl using quick-cooking oats.
- Pour about two-thirds of the batter into your prepared ramekin. Drop a large tablespoon of peanut butter right into the center of the batter. Pour the remaining batter over the top to completely cover the peanut butter “core.”
- Place the ramekin in the oven and bake for 22 to 25 minutes. The edges should be firm and slightly golden, while the center should remain soft and springy to the touch. Avoid overbaking so the oats stay moist.
- Remove from the oven and let it cool for about 5 minutes. This allows the internal structure to set. Be careful, as the peanut butter center will be very hot!