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Creamy and protein-packed overnight oats with pumpkin puree and warm spices for a cozy, nutritious breakfast.

Ingredients

Scale
  • 1/2 cup milk (120g) (almond milk recommended, dairy milk for extra protein)
  • 1/2 cup old fashioned oats (40g)
  • 1/4 cup pumpkin puree (60g)
  • 1/4 cup vanilla protein powder (30g)
  • 1.5 tsp pure maple syrup (adjust to taste)
  • 1 tsp chia seeds
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract (optional)
  • Chopped nuts for topping (optional)
  • Reddi whip and pumpkin pie spice for serving (optional)

Instructions

  1. Mix protein powder with 1–2 tablespoons milk to form a smooth paste or shake with liquids to avoid clumps.
  2. Add the milk, oats, pumpkin puree, protein paste or powder, maple syrup, chia seeds, cinnamon, and vanilla extract (if using) to a jar or bowl; stir until combined.
  3. Taste and adjust maple syrup or cinnamon as desired.
  4. For thicker oats, use less milk or add 1/2–1 tsp extra chia seeds; for creamier oats, add 1–2 tbsp more milk when mixing or before eating.
  5. Seal container tightly and refrigerate for at least 2 hours, preferably 8 hours or overnight.
  6. Before eating, stir and add splash of milk if needed to loosen.
  7. Make multiple servings by repeating the recipe in several jars for meal prep.

Notes

Use pumpkin puree, not pumpkin pie filling, to avoid added sugar and spices., Old fashioned oats give a chunkier texture; quick oats yield a creamier consistency., To make vegan, use plant-based protein powder, non-dairy milk, and swap maple syrup for agave or another vegan sweetener., For extra protein and creaminess, add Greek yogurt or cottage cheese., Store in airtight containers in fridge for up to 4-5 days., Heat in microwave in 30-second bursts if desired, stirring and adding milk to loosen., Top with nuts or granola right before eating to maintain crunch., Freezing not recommended due to texture changes.

Nutrition

Find it online: https://theproteincook.com/high-protein-pumpkin-overnight-oats/