High Protein Pumpkin Spice Baked Oats

High Protein Pumpkin Spice Baked Oats

Recipe by mrsslimonplantsCourse: Breakfast, Snacks


Prep time


Cooking time


Total time



This recipe makes 4 servings. Macros per 270g serving:
Calories: 359, Fat: 8.6g, Protein: 23.6g, Carbs: 47g


  • 1 heaping cup (130g) rolled oats

  • 1 cup (80g) dry TVP

  • 185g pumpkin puree

  • 1/3 cup maple syrup (+/-) or any other sweetener of your choice)

  • 1 cup + 1/3 cup unsweetened soy or any other plant milk

  • 1 tsp baking powder

  • 1 tsp pumpkin spice

  • 1/2 tsp cinnamon

  • 1/4 cup chopped pecans + 1 tbsp chopped pecans for top

  • Icing
  • 150g extra firm silken tofu

  • 50g pumpkin puree

  • 1/4 cup maple syrup (+/-)

  • 1/4 tsp pumpkin spice

  • 1/4 tsp cinnamon

  • 1 tsp vanilla extract

  • 2 tbsp unsweetened soy or any other plant milk


  • Preheat oven to 375 F. Toss all dry ingredients on to a baking tray. Give it a good mix.
  • To the same baking try add, all the wet ingredients. Mix again. Dice up some chopped pecans and sprinkle on top. Bake at 375F for about 20-25 minutes.
  • While oats are baking, prepare your icing by tossing all the ingredients into a blender, blend till smooth and keep aside.
  • Once oats are baked, remove from the oven, let cool completely for about 30 minutes. Pour icing on top. Spread evenly with a spatula. Feel free to sprinkle cinnamon and a tablespoon of chopped pecans on top. Serve with fresh fruits of your choice and enjoy. Store any remaining oats in Tupperware in the refrigerate to consume throughout the week.

Recipe Video


  • Feel free to add fresh fruits or berries on top before serving.
  • Once these oats are refrigerated, they tend to dense up due to TVP soaking all the moisture. Feel free to add more plant milk before serving throughout the week.

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