Ingredients
Scale
- 1/2 cup old-fashioned rolled oats (gluten-free if needed)
- 1 scoop (approx. 30g) vanilla whey or plant-based protein powder
- 1/3 cup non-fat Greek yogurt
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1/4 cup pure pumpkin puree (not pumpkin pie filling)
- 1 tablespoon chia seeds
- 1 teaspoon pumpkin pie spice
- 1 teaspoon maple syrup or stevia (optional)
- 1/2 teaspoon vanilla extract
- A pinch of sea salt
Instructions
- Gather a clean mason jar or a small airtight container. Add the dry ingredients first: the rolled oats, protein powder, chia seeds, pumpkin pie spice, and a pinch of salt. Stir these dry components together briefly to ensure the protein powder is distributed and won’t clump when you add the liquids.
- Add the pumpkin puree, Greek yogurt, almond milk, vanilla extract, and your sweetener of choice to the jar. Use a spoon or a small whisk to stir the mixture vigorously until all ingredients are fully incorporated and no dry pockets of protein powder remain. Secure the lid tightly on the jar and place it in the refrigerator for at least 4 hours, though leaving it overnight produces the best, creamiest results.
- In the morning, remove the jar from the fridge and give the oats a quick stir. If the mixture is too thick, splash in a tablespoon of extra almond milk to reach your desired consistency. Top your oats with a sprinkle of cinnamon, a few crushed pecans or walnuts for crunch, and an extra dollop of Greek yogurt if desired. Eat directly from the jar or transfer to a bowl for a more formal presentation.
- Cook Time: 5 minutes