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Baked Pumpkin Protein Oatmeal

Baked oatmeal that looks like coffee cake and tastes like bread pudding. You need this baked oatmeal recipe in your life, even if it is adapted from a recipe by Bobby Flay.

DISCLAIMER: Despite Flay's involvement, this recipe does not include Ancho chili powder, chiles, peppers  or Southwestern flavors of any kind.

A square of this baked oatmeal with a couple scrambled eggs and coffee makes for an awesome cold weather breakfast. It will also satisfy your pumpkin-flavored sweets cravings and help keep you out of the pumpkin scones, pumpkin muffins, pumpkin bread, etc. which are much higher in fat and sugar than this cleaned-up Fat Loss Foodie recipe. (My man Bobby put over a stick of butter - 10 tablespoons - into the topping alone. Come on now...)  

Makes 9-12 servings depending on how you slice it. If you do better with lower carbs at breakfast, make 12 squares and they will be a bit smaller. If you're having a very active day or do better with more carbs at breakfast, slice into 9 squares. Either way, it'll last you all week for grab & go breakfasts. 


INGREDIENTS

2 ¾ c. gluten-free old-fashioned oats

3 Tbs. coconut sugar 

4 scoops Tera’s Whey Bourbon Vanilla Protein Powder

6 packets of Stevia in the Raw

1 1/2 tsp. pumpkin pie spice

1/8 tsp. allspice

1/2 tsp. salt

1 c. unsweetened pumpkin puree

3 c. unsweetened milk (almond, coconut, or rice milk, or whatever you prefer)

¼ c. raisins

2 large eggs, lightly beaten

1 tsp. pure vanilla extract

Butter or coconut oil, for baking dish

CRUMBLE TOPPING:

½ c. oat flour

½ c. brown rice flour

1 tsp. baking powder

1/2 tsp. ground cinnamon

2 Tbs. coconut sugar

2 packets Stevia in the Raw

1 tsp. finely grated orange or lemon zest

3 Tbs. unsalted butter or melted coconut oil

pinch of salt

DIRECTIONS

For the crumble topping: Combine the oat and brown rice flour, baking powder, cinnamon, coconut sugar, Stevia, citrus zest, and pinch of salt in a medium bowl. Whisk to combine, then stir in the melted butter or coconut oil.

With your hands, squeeze the mixture to make large clumps. Refrigerate while preparing the oatmeal.

For the oatmeal: Preheat oven to 350 degrees and lightly grease an 8” square baking dish with butter or coconut oil.

In a medium bowl, combine the oats, protein powder, coconut sugar, pumpkin pie spice, allspice and salt. In a separate bowl, blend together the pumpkin puree, milk, eggs, vanilla extract and raisins. Stir the dry mixture into the wet.

Pour into the prepared baking dish.

Bake until just barely set, 20 to 25 minutes. Sprinkle the crumble topping over the oatmeal mixture and return to the oven and bake until the oatmeal is firm and the crumbles are golden brown, about 30 minutes longer. 

Remove and let cool for 10 minutes. Slice into squares and serve.

FAT LOSS FOODIE TIPS:

After combining the pumpkin mixture with the oats/protein mixture, the batter will be very runny and you may think it looks more like pumpkin soup than baked oatmeal batter. Don’t worry – that’s how it should look!

It takes a while for the oatmeal to absorb all 3 cups of milk, so after the allotted baking time is up, test the center of the baked oatmeal with a sharp knife. If the knife comes out wet, let the oats bake for 5-10 minutes longer until the center is set. Ovens and cooking times vary!