Ingredients
Scale
- 1/2 cup old-fashioned rolled oats (certified gluten-free if needed)
- 1 scoop (approx. 30g) vanilla whey or plant-based protein powder
- 1/4 cup pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsweetened almond milk or milk of choice
- 1/4 cup cold brew coffee or a cooled shot of espresso
- 1 tablespoon chia seeds
- 1 teaspoon pumpkin pie spice
- 1 teaspoon maple syrup or honey (optional, for extra sweetness)
- 1/2 teaspoon vanilla extract
- A pinch of sea salt
Instructions
- In a mason jar or a small glass container with a lid, add the rolled oats, vanilla protein powder, chia seeds, pumpkin pie spice, and a pinch of salt. Use a spoon or a small whisk to stir these together until the protein powder is evenly distributed. This prevents any clumps from forming once you add the liquid.
- Pour in the almond milk, cold brew coffee, pumpkin puree, vanilla extract, and maple syrup. Stir vigorously, ensuring you scrape the bottom of the jar to incorporate all the dry bits. The mixture should look like a thick, creamy batter. If you prefer a thinner consistency, you can add an extra splash of milk at this stage.
- Secure the lid tightly on your jar and place it in the refrigerator for at least 4 hours, though overnight is best for the creamiest texture. During this time, the oats and chia seeds will absorb the coffee and milk, expanding into a delicious pudding-like consistency. When you are ready to eat, give it a quick stir, add your favorite toppings like crushed pecans or a dollop of Greek yogurt, and enjoy cold.
- Cook Time: 10 minutes