If you don’t know what to prep for breakfast this week, then this Butternut Squash Baked Oats recipe is your new weekly ritual.
We’re making Butternut Squash Protein Baked Oats, a delicious, high-fiber, high-protein breakfast that tastes like dessert but fuels you in the morning.
These are soft, cakey, warm and packed with fiber and protein. They are also freezer-friendly, so a win in my books!
This version uses cooked butternut squash, which blends into the batter so smoothly you won’t even know it’s there, but your digestion absolutely will (in the best way). It adds sweetness, moisture, and a sneaky boost of vitamins A + C.
Make a pan on Sunday and you’ve got breakfast covered for the next 5-7 days!
Why You’ll Love This Recipe:
- It’s high-protein without tasting chalky
- It doesn’t use added sugar (as long as you are using a sweetened protein powder)
- Great for digestion (chia + oats + butternut squash)
- Freezer-friendly & meal prep approved
- Kid-friendly, office-friendly, life-friendly!
- Vegan + oil-free
Ingredients Breakdown:
Rolled oats: give structure and long-lasting energy. Steel-cut oats won’t blend the same way.
Chia seeds: act like the “egg” here, binding everything and adding fiber + healthy fats.
Protein powder: vanilla or chocolate. Use one you like the flavor of!
Butternut squash: Adds moisture, creaminess, and nutrients.
Soy milk: extra protein; any plant-based milk works though.
Dark chocolate chips: optional in theory; mandatory in my kitchen!
Prunes: for topping; add caramel-y sweetness + digestive benefits.
How to Serve These Butternut Squash Baked Oats
- Warm with a drizzle of almond butter
- Cold, straight from the fridge, with toppings of course (my favorite)
- Crumbled over yogurt
- Packed into a lunchbox as a snack
- Frozen and reheated during busy mornings
Storage Tips For These Butternut Squash Baked Oats
Fridge: You can store these in an airtight container in the fridge for up to 5 days.
Freezer: You can store these in freezer friendly stasher bags or containters for up to 3 months. Freeze squares individually, separated by parchment paper so they don’t stick.
Reheat: Microwave 20–30 seconds before consuming or use the thaw mode if trying to defrost from frozen.
Substitutions & Variations
- Protein powder: Swap for 2 tbsp extra oats + 1 tbsp maple syrup
- Soy milk: Any plant milk (oat, almond, cashew)
- Prunes: Use dates, raisins, or dried figs
- Chocolate chips: Add cocoa nibs, walnuts, or swirl in peanut butter
- Squash: Pumpkin puree also works perfectly
Try these other oats recipes:
- High Protein Overnight Oats – Three Flavors
- Peaches and Cream Overnight Oats
- Blueberry Lemon Baked Oats
Grab my Favorite Overnight Oats free PDF by clicking here (for more oatmeal ideas)
Butternut Squash Protein Baked Oats (High-Protein, Vegan)
Ingredients
- 2 cups rolled oats 160 g
- 4 tbsp chia seeds 56 g
- 2 scoops vanilla protein powder 60 g
- 2 cups cooked butternut squash, cubed 205 g
- 2 cups plant based milk milk 473 ml, I use soy milk
- 3 tbsp dark chocolate chips
- 3-4 prunes chopped
Optional Add-Ins
- ½ tsp cinnamon
- 1 tbsp maple syrup if using unsweetened protein powder
- 1 grated carrot/zucchini for extra veg
Instructions
- Preheat your oven to 180°C / 350°F and line an 8×8-inch baking dish with parchment.
- Add the oats, chia seeds, protein powder to a bowl and stir. Divide it in two parts.
- Add one half of it blender with the cooked squash, and soy milk and blend until the mixture is completely smooth and creamy.
- Pour this batter onto the other half of the non-blended mix and stir to combine.
- Then fold in the chocolate chips, and pour the mix into the lined baking dish and smooth out the top.
- Sprinkle the chopped prunes evenly over the surface.
- Bake for 30–35 minutes, or until the center feels set and the edges are lightly golden.
- Let the baked oats cool completely in the pan so they firm up properly, then slice into 6–8 squares.
- Store in the fridge for up to 5 days or freeze individual pieces for quick grab-and-go breakfasts.
Leave a Reply