Pumpkin Pie Cauli-Oats Bake 🎃🥣

If cozy breakfasts had a hidden veggie moment — this would be it!!

My Pumpkin Pie Cauli-Oats Bake is warm, spiced, and perfectly sweet without being too much. And trust me… you’d never know there’s cauliflower in it. It’s like pumpkin pie meets baked oats with a protein boost, and it’s been on repeat in my kitchen this fall.

You’ll Need:

– 2 cups riced cauliflower, fresh or frozen
– 1 ½ cups organic instant or rolled oats (not steel cut)
– 2 cups milk of choice
– 2 egg whites, 1 whole egg, or 2 flax eggs
– 1 scoop vanilla protein powder
– 1 tsp pumpkin pie spice
– ½ cup pumpkin purée
– 2 tbsp pure maple syrup
– 2 tsp baking powder
– 2 tbsp chia seeds

How To Make It:

1. Preheat oven to 350°F and spray an 8×8 baking dish with nonstick spray.

2. In a large bowl, whisk together the wet ingredients and protein powder. Add in the dry ingredients and stir until just combined.

3. Pour the mixture into your baking dish and let it sit for 15 minutes before baking — this helps it thicken.

4. Bake for 50–60 minutes, until the center is set and no longer mushy.

5. Let it cool completely, then refrigerate overnight before slicing.

Serve it cold, warm, or reheated — I love topping mine with yogurt, coconut whip, or a drizzle of nut butter.

Why You’ll Love It:

– You can’t taste the cauliflower (promise).
– It’s high in protein and fiber for a balanced breakfast.
– Cozy, pumpkin-pie flavor in every bite.
– Perfect for meal prep — just slice and go.

If you make this, tag me on Instagram @WhatRobinEats so I can see your fall breakfast bakes! 🍂✨

Pumpkin Pie Cauli-Oats Bake 🎃🥣

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Servings 4 servings

Ingredients

  

1x2x3x

• 2 cups frozen riced cauliflower
• 1 1/2 cups instant oats (rolled works but instant is BEST)
• 2 cups milk of choice
• 2 egg whites OR 1 whole egg OR 2 flax eggs
• 1 scoop vanilla protein powder
• 1 tsp pumpkin pie spice
• 1/2 cup pumpkin puree
• 2 tbsp maple syrup
• 2 tsp baking powder
• 2 tbsp chia seeds

Instructions

 

• Preheat oven to 350°F and spray an 8x8 baking dish with nonstick spray.
• In a large bowl, whisk together the wet ingredients and protein powder. Add in the dry ingredients and stir until just combined.
• Pour the mixture into your baking dish and let it sit for 15 minutes before baking — this helps it thicken.
• Bake for 50–60 minutes, until the center is set and no longer mushy.
• Let it cool completely, then refrigerate overnight before slicing.

Tried this recipe?Let us know how it was!