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.