Waking up to a chilly fall morning feels much better with a ready-made breakfast.
These pumpkin overnight oats are creamy, spiced, and ready when you are.
Why This Recipe Is a Winner
This recipe is a lifesaver for your busy morning routine.
It feels like eating pumpkin pie for breakfast while staying healthy.
The protein keeps you full until lunch without any mid-morning crashes.
It is the perfect choice for your next healthy reset this season.
Simple Method
Making these oats is as easy as stirring a few simple ingredients.
You do not even need to turn on the stove for this one.
Even if you are new to cooking, you can master this breakfast quickly.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge.
- 1/2 cup old-fashioned rolled oats
- 1 scoop (30g) vanilla whey protein isolate
- 1/3 cup canned pumpkin puree
- 1/4 cup non-fat Greek yogurt
- 1/2 cup unsweetened almond milk
- 1 tablespoon chia seeds
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 teaspoon maple syrup
Step-by-Step
- In a 16-ounce glass container, combine the rolled oats, vanilla whey protein isolate, chia seeds, and pumpkin pie spice.
- Add the pumpkin puree, non-fat Greek yogurt, unsweetened almond milk, vanilla extract, and maple syrup to the dry ingredients.
- Stir the mixture vigorously with a spoon or whisk until the protein powder is fully dissolved and no dry clumps remain.
- Secure the lid on the container and place in refrigeration at 40°F (4°C) or below for a minimum of 4 hours, though 8 hours is optimal for grain hydration.
- Remove from refrigeration and stir once more before serving; if the texture is too dense, incorporate 1-2 tablespoons of additional almond milk.
Best Ways to Enjoy It
Serve your oats cold right out of the fridge for a refreshing start.
Top them with a handful of crunchy pecans or walnuts for texture.
A small dollop of extra yogurt makes them feel even more indulgent.
Pair this with a warm cup of coffee on a lazy Sunday morning.
How to Store Leftovers
Keep these oats in an airtight jar in the refrigerator.
They will stay fresh and delicious for up to four days.
This makes them the ultimate choice for your Sunday meal prep session.
If they thicken too much, just splash in more almond milk before eating.
Recipe Tips
- Don’t skip the chia seeds as they create that thick pudding texture.
- Use a wide-mouth mason jar to make stirring and eating much easier.
- Avoid using steel-cut oats because they will stay too crunchy overnight.
- Mix the dry ingredients first to prevent protein powder clumps.
- Add a pinch of salt to help the pumpkin flavors pop.
- Make a double batch on Sunday to sort your Monday and Tuesday lunches.
- Stir in some fresh blueberries for a bright summer-to-fall transition.
- Use pure pumpkin puree rather than pumpkin pie filling for better nutrition.
Ways to Switch It Up
- Swap almond milk for oat milk for a nut-free version.
- Use chocolate protein powder for a delicious “pumpkin brownie” flavor.
- Stir in a spoonful of almond butter for extra creamy healthy fats.
- In summer, swap pumpkin for mashed banana and a dash of cinnamon.
Common Questions
Can I eat these oats warm?
Yes, you can heat them in the microwave for 60 seconds. Add a little extra milk before heating to keep them creamy.
Do I have to use protein powder?
You can leave it out if you prefer. Just add an extra tablespoon of oats or yogurt to keep the consistency right.
Will my kids like this?
Most kids love the creamy texture and sweet pumpkin spice flavor. It is a great way to sneak in some extra nutrition.
I hope these cozy pumpkin overnight oats make your fall mornings a little brighter. Give them a try and enjoy every creamy, spiced bite. Happy cooking!
— Lidia
High Protein Pumpkin Overnight Oats
Ingredients
- 1/2 cup old -fashioned rolled oats
- 1 scoop (30g) vanilla whey protein isolate
- 1/3 cup canned pumpkin puree
- 1/4 cup non -fat Greek yogurt
- 1/2 cup unsweetened almond milk
- 1 tablespoon chia seeds
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 teaspoon maple syrup
Instructions
- In a 16-ounce glass container, combine the rolled oats, vanilla whey protein isolate, chia seeds, and pumpkin pie spice.
- Add the pumpkin puree, non-fat Greek yogurt, unsweetened almond milk, vanilla extract, and maple syrup to the dry ingredients.
- Stir the mixture vigorously with a spoon or whisk until the protein powder is fully dissolved and no dry clumps remain.
- Secure the lid on the container and place in refrigeration at 40°F (4°C) or below for a minimum of 4 hours, though 8 hours is optimal for grain hydration.
- Remove from refrigeration and stir once more before serving; if the texture is too dense, incorporate 1-2 tablespoons of additional almond milk.
