Baked Pumpkin Protein Breakfast Bowls
These easy Baked Pumpkin Protein Breakfast Bowls have 20g protein and 9g fiber per serving. A filling, make-ahead fall breakfast made with Greek yogurt, pumpkin, oats, eggs, and flaxseed.
Ingredients
- 1 cup plain Greek yogurt
- 2 tablespoon maple syrup
- 3 eggs
- 2 teaspoon vanilla extract
- ⅔ cup oat flour
- ¼ cup ground flaxseed or chia seeds
- ½ teaspoon baking powder
- ⅔ cup pumpkin puree
- 1 teaspoon pumpkin pie seasoning
Instructions
- Preheat oven to 350°F.
- In a medium bowl, whisk together the Greek yogurt, eggs, maple syrup, vanilla, and pumpkin puree.
- Stir in the oat flour, ground flaxseed, baking powder, and pumpkin pie spice until combined.
- Divide the mixture evenly between two oven-safe glass baking dishes.
- Add your favorite toppings. I love chopped walnuts, pumpkin seeds, or a few chocolate chips.
- Bake for 50–55 minutes, or until the centers are set and a toothpick inserted into the middle comes out mostly clean.
- Let cool slightly and drizzle with maple syrup or honey if you want a little extra sweetness.
Notes
Nutrition Information (per serving): 353 calories | 7g fat | 52g carbohydrates | 9g fiber | 20g protein
