Fall is almost here, which can only mean one thing…bring on all things PUMPKIN. I don’t know about you, but this is my favorite time of year with all the fall flavored foods!
I created this Pumpkin Yogurt Bake for the perfect way to start your morning. Protein is essential to a healthy breakfast, and this one is packed with multiple protein sources that are sure to help you hit your daily protein goals.
This can be a great addition to your weekly meal prep. It has minimal ingredients and is incredibly easy to make. It should last in the refrigerator for up to 5 days, but I highly doubt you’ll make it that long without eating it all!
A quick run down of the ingredients:
Core PRO: I chose the Cinnamon French Toast as it felt more fall like, but feel free to switch up your flavors! I would choose PRO over ISO here, as the whey blend helps thicken everything up.
Yogurt: I prefer to use Greek yogurt as it’s thicker than most other yogurts. You could use a flavored yogurt, but be aware it will add more carbs. But I think the other ingredients give this more than enough flavor! If you have room for more fats, you could switch to a 2% Greek yogurt for extra density.
Pumpkin puree: Pumpkin adds that fall flavor and really ramps up the nutrient profile. My go to is always Libby’s 100% Pure Pumpkin. Make sure you get the pure pumpkin and not the pumpkin pie mix!
Eggs: I don’t recommend using just egg whites for this one. The egg yolks help bind the ingredients together.
Spices + stevia: If you’re more of a pumpkin spice fan, you could easily add in nutmeg, cloves or ginger to ramp up that spice flavor. The amount of stevia you use can vary depending on how sweet you want it and the type of stevia you use. I suggest adding a minimal amount and taste testing the batter before baking. The protein powder may add enough sweetness for your taste buds, so you could omit the stevia all together if so.
Full Pumpkin Yogurt Bake Recipe
- 32g (1 scoop) Cinnamon French Toast PRO
- 4 whole eggs
- 170g (3/4 cup) fat free Greek yogurt
- 122g (1/2 cup) pumpkin purée
- 1 tsp maple extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- Stevia to taste
- Preheat your oven to 350 degrees.
- Spray your preferred baking dish with nonstick cooking spray.
- Whisk all ingredients together until well combined.
- Pour into your baking dish and sprinkle with additional cinnamon on top.
- Bake for 30 minutes until fully cooked. The middle should be firm, not jiggly.
This can be eaten warm right away, but I find it is better after storing in the refrigerator overnight. This lets all the flavors set in and it almost feels like you’re eating cheesecake for breakfast!
Top with pancake syrup, honey, your favorite nut butter or anything your fall loving heart’s desire. The carbs are low enough that you could even pair this with a bowl of oatmeal or cream of rice.
This recipe makes 4 large slices, but feel free to double or even triple the recipe for more servings.
Serving Size: 4 slices
- Per slice:
- 133 calories
- 4g carbs
- 6g fat
- 17g protein >/li>
About the Author
This recipe was created by Emily Interwicz, one of Core's sponsored athletes. You can follow Emily for exercise, nutrition and bodybuilding tips via her Instagram page @emilylauren_d
Emily became a Core Nutritionals Sponsored Athlete after 3 years of being an Ambassador and living the Crush It Lifestyle. She owns E.L. Fit - an online fitness and nutrition coaching business where she helps others on the path to living their best and healthiest lives. She also competes in both the NPC and NANBF as a natural bikini athlete.