Indulge in Creamy High Protein Pumpkin Overnight Oats Today
Enjoy the comforting flavors of fall with these Creamy High Protein Pumpkin Overnight Oats, an easy make-ahead breakfast packed with protein.
Equipment
- - Mixing bowl
- Whisk
- Jars
Ingredients
For the Base
- 2 cups Almond Milk or any neutral plant milk
- 1 cup Pumpkin Puree canned or homemade
- 1 scoop Vanilla Protein Powder choose flavors that complement pumpkin
For the Oats
- 2 cups Rolled Oats use old-fashioned rolled oats
- 2 tablespoons Chia Seeds freshly ground improves digestion
- 2 tablespoons Hemp Seeds substitute with flaxseeds if preferred
For the Sweetness
- maple syrup Maple Syrup or honey as an alternative
- 1 pinch Sea Salt
For the Spices
- 1 teaspoon Cinnamon freshly ground yields the best flavor
- 1 teaspoon Nutmeg freshly ground yields the best flavor
- 1 teaspoon Ginger freshly ground yields the best flavor
- 1 teaspoon Cloves freshly ground yields the best flavor
For the Toppings
- 1 cup Toasted Walnuts customize toppings based on preference
- 1 cup Pomegranate Seeds choose toppings that excite your palate
- 1/2 cup Chopped Dates adds sweetness and complements fall flavors
Instructions
Preparation Steps
- In a mixing bowl, combine almond milk, pumpkin puree, and vanilla protein powder. Use a whisk to blend until smooth and creamy.
- In a separate bowl, gather your spices, chia seeds, and hemp seeds. Whisk together until evenly distributed.
- Pour the wet mixture into the bowl of dry ingredients. Stir in the rolled oats and maple syrup until fully combined.
- Divide the mixture into 4 jars, making sure the oats are submerged in the liquid. Cover and refrigerate overnight.
- When ready to serve, stir the jars. If too thick, add more almond milk. Top with walnuts, pomegranate seeds, or chopped dates.
Notes
Add a sprinkle of extra cinnamon on top for a cozy touch. Store in airtight containers for up to 5 days.