Protein-Packed Pumpkin Oatmeal Bake

Hit your protein AND your fiber goals with this meal prep cozy bake for those chilly fall mornings. Bonus: pumpkin can boost your immune system and heart health!

Makes 6 servings (each 21 grams protein, 6 grams fiber)

Ingredients

• 2 cups rolled oats (gluten-free preferred)

• 6 eggs

• 1/4 cup chia seeds

• 1/4 cup hemp seeds

• 1 15 ounce can pumpkin puree

• 1 cup unsweetened almond or coconut milk (from a carton)

• 1/4 cup coconut sugar

• 1 teaspoon vanilla extract

• 1 tablespoon pumpkin pie spice

• Pinch of sea salt

• 12 ounces plain Greek yogurt (or Kite Hill Greek almond yogurt for dairy free)

Instructions

• Preheat oven to 350 degrees. Grease a 9X13 baking dish with coconut oil or butter.

• Mix all ingredients in a large bowl.

• Bake for 35-40 minutes or until firm and lightly browned on top.

• Cut into 6-8 servings and top with Greek or almond yogurt and more cinnamon as desired.