Pumpkin Chocolate Baked Oatmeal

It is fall again (for half of the US at least temperature-wise) and you can find pumpkins everywhere. I love pumpkin because it is a great way to add some nutrients to desserts and breakfast dishes and kabocha and butternut squash is not only amazing for soups but its texture makes it perfect for baked goods. Preparing breakfast in advance, especially if you have a busy schedule or have a big family can save a lot of time and make sure that you eat properly even when you are in a time crunch. You can store it in the fridge for up to 5 days and even freeze single portions for a later time. Add some milk to the bowl when reheating in the microwave and it will stay moist and fluffy. 

Pumpkin Chocolate Baked Oatmeal

Recipe makes 6 servings

Time: 1 hour 15 minutes incl. baking time


3 cups Plant Milk, unsweetened

2 scoops TRU Pumpkin Vanilla Latte Protein Powder

3 cups Kabocha Pumpkin, cubed, raw

2 1/2 cups Rolled Oats

2 tbsp Nut Butter

2 tsp Ground Cinnamon

1/2 tsp Ground Ginger

1/4 tsp Ground Nutmeg

1/4 tsp Ground Clove

1 tbsp Vanilla Extract

1 tbsp Baking Powder

1/2 cup + 2 tbsp Dark Chocolate Chips


1) Preheat the oven to 350 degrees Fahrenheit.

2) Add 2 cups of kabocha pumpkin cubes, 4 cups of plant milk, spices, vanilla extract, 2 tbsp of TRU Nut Butter, 1/2 cup oats and 2 scoops of TRU Pumpkin Vanilla Latte Protein into a high speed blender and blend until smooth.

3) In a bowl add the leftover cup of kabocha pumpkin, 2 cups of rolled oats, 1/2 cup chocolate chips and baking powder and mix to combine. Add wet ingredients and stir with a spatula until combined. 

4) Pour into a ceramic baking dish (9"x9", you can use a larger dish size if you would like to reduce baking time). Sprinkle it with left over chocolate chips. Bake for 45-50 minutes. Baking time will depend on your oven and dish type so be sure to check on it regularly and it will be done when a toothpick comes out clean. It can be slightly sticky but not liquid. You can add a piece of aluminum foil halfway through the bake time to avoid the top from browning.

5) Let cool slightly before serving. To reheat add a dash for milk and microwave in 30 second intervals. 


1 serving:

354 calories

14.6g protein

46.1g carbs (15 g of sugar)

12.5g fat

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