Pumpkin Cauli-Oats Bake 🍂

This cozy Pumpkin Cauli-Oats Bake is the ultimate fall breakfast — high in protein, full of fiber, and secretly packed with veggies (without tasting like it). The cauliflower adds lightness and volume while keeping things perfectly creamy. It’s like pumpkin pie meets baked oats — and it’s been on repeat in our house lately.

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

• 2 scoop vanilla protein powder (I love using Ka’Chava — it makes the texture so creamy!)

• 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 your 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.

3. Add the dry ingredients and stir until just combined.

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

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

6. 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).

• High in protein and fiber for a balanced, satisfying breakfast.

• Cozy pumpkin-pie flavor in every bite.

• Perfect for meal prep — just slice and go!

Use code ROBINPLOTNIK30 for 30% off your first purchase of 2+ bags of Ka’Chava — it’s my go-to for a creamy vanilla protein boost in this recipe and all my morning smoothies.

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

Pumpkin Cauli-Oats Bake 🍂

This cozy Pumpkin Cauli-Oats Bake is the ultimate fall breakfast — high in protein, full of fiber, and secretly packed with veggies (without tasting like it). Trust me!!

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Servings 4 servings

Ingredients

  

1x2x3x

• 2 cups riced cauliflower
• 1 1/2 cups instant or rolled oats - NOT STEEL CUT
• 2 cups milk of choice
• 2 eggs whites, 1 whole egg, OR 2 flax eggs
• 2 scoops Ka'Chava Vanilla 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 your oven to 350°F and spray an 8×8 baking dish with nonstick spray.

  In a large bowl, whisk together the wet ingredients and protein powder.
• Add 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 up beautifully.
• Bake for 50–60 minutes, until the center is set and no longer mushy.

  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.

Tried this recipe?Let us know how it was!