Ingredients
Scale
- 1/2 cup old-fashioned rolled oats (GF if necessary)
- 1 scoop vanilla protein powder (whey or plant-based)
- 1/3 cup pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1 tablespoon chia seeds
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 teaspoon maple syrup or stevia (optional)
- Pinch of salt
- Toppings: Pecans, pepitas, or a dollop of Greek yogurt
Instructions
- Grab a wide-mouth Mason jar or a small glass container with a lid. Add your rolled oats, vanilla protein powder, chia seeds, pumpkin pie spice, and a tiny pinch of salt. Stir these dry ingredients together with a spoon until the protein powder is evenly distributed through the oats. This prevents clumps from forming once you add the liquid.
- Add the pumpkin puree, almond milk, and vanilla extract to the jar. If you prefer a sweeter breakfast, drizzle in your maple syrup now. Use a spoon or a small whisk to stir everything vigorously. Make sure you scrape the bottom of the jar to incorporate any stray oats or seeds. The mixture should look like a thick, creamy batter.
- Seal the jar tightly with its lid and place it in the refrigerator. Let the oats soak for at least 4 hours, though overnight (6-8 hours) is best for the creamiest texture. When you are ready to eat, give the oats a quick stir. If they seem too thick, splash in a little extra milk. Add your favorite toppings like crunchy pecans or pumpkin seeds, and enjoy cold.
- Cook Time: 10 minutes