I’m always looking for breakfasts that are easy to make ahead and still taste like something I actually want to eat. These pumpkin breakfast squares hit the spot. Bake them once and you’ve got breakfast ready for the week. They're simple, homemade, and so delicious.
These are perfect for fall. Check out my sourdough pumpkin bake.
These were inspired by my oatmeal bakes and muffins to make a healthy high protein breakfast that's enjoyable. With simple, wholesome ingredients, these squares are the perfect balance of healthy and satisfying. They’re a great choice for busy mornings, post-workout fuel, or an afternoon pick-me-up.
Ingredients
This recipe is packed with healthy real ingredients.
- pumpkin puree
- eggs
- cottage cheese
- oats
- almond flour
- coconut sugar
- vanilla protein powder
- cinnamon
- vanilla extract or vanilla bean paste
- pumpkin spice
- baking powder
See recipe card for quantities.
Instructions
These are simple with good ingredients but they make a flavorful snack or breakfast!
- Step 1: Gather everything you need and preheat your oven to 350℉. In a blender, add your wet ingredients to the bottom, blend until smooth. Leaving your wet mixture in there, add in your dry ingredients and blend again! Spray your baking trays and scoop in your mixture.
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Hint: I use a cookie scoop so that I end up with the same amount of batter in each square.
Equipment
You need a blender.
Storage
Store in a container in the refrigerator for up to 4 days. You can also freeze these in a ziploc bag and just allow them to thaw for a few hours until they come to room temp before eating.
Top Tip
They will probably still seem undercooked when they are done. They set as they cool down. When they are fresh out of the oven they are still a little bit too soft. The tops should be a little bit golden brown and the bottoms should be golden brown as well. I bake mine in a silicone baking sheet with cooking spray.
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📖Recipe
Oatmeal Pumpkin Breakfast Squares
Ingredients
- 15 oz pumpkin puree
- 6 eggs
- 1 Cup cottage cheese
- 2 ⅔ Cup oats
- 1 Cup almond flour
- ¾ Cup coconut sugar
- 2 scoops vanilla protein powder
- 2 teaspoon vanilla extract or vanilla bean paste
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 2 teaspoon baking powder
Instructions
- Gather everything you need and preheat your oven to 350℉.
- In a blender, add your wet ingredients to the bottom, blend until smooth.
- Leaving your wet mixture in there, add in your dry ingredients and blend again!
- Spray your baking trays and scoop in your mixture. Bake for about 22 minutes or until tops are golden brown.
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