I recently tried some overnight oats at a hotel, and I fell in love with it.
Over the last few months, I’ve covered so many oat recipes, I’ll link to them in the bottom.
These pumpkin pie overnight oats are creamy, cozy, and taste like fall in a jar.
My partner is an athlete and always needs high-protein meals to start the day, and this recipe has become one of our household favorites because it saves me from cooking early in the morning while still giving him the energy boost he needs.
Imagine the warm spice of pumpkin pie wrapped into a chilled, creamy oat base that’s ready to grab straight from the fridge, comfort and convenience in one.
Let’s get to it!
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Tips to Make it Even Better!
For maximum flavor, use pure pumpkin puree, not pumpkin pie filling. I recommend this organic pumpkin puree.
If you like your oats thicker, reduce the milk slightly or add more chia seeds.
A good quality vanilla protein powder really enhances the flavor and keeps the oats satisfying.
Store in airtight mason jars like these overnight oats jars with lids for easy grab-and-go breakfasts.
Add a drizzle of almond butter or maple syrup before serving for extra richness.
Pumpkin Pie Protein Overnight Oats
Course: Dessert, BreakfastDifficulty: Easy2
10
minutes6
hoursIngredients
1 cup rolled oats
1/2 cup pumpkin puree
1 cup unsweetened almond milk (or milk of choice)
1/2 cup Greek yogurt (for creaminess and protein)
1 scoop vanilla protein powder
1 tablespoon chia seeds
1 tablespoon maple syrup (or honey)
1 teaspoon pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, and cloves)
1/2 teaspoon vanilla extract
Toppings: whipped cream, chopped pecans, extra cinnamon, or granola
Directions
- In a medium bowl or mason jar, combine the oats, pumpkin puree, almond milk, Greek yogurt, protein powder, chia seeds, maple syrup, pumpkin pie spice, and vanilla extract.
- Stir until everything is fully mixed and the oats are coated in the pumpkin mixture. Cover and refrigerate overnight, or for at least 4 hours, until the oats have softened and absorbed the flavors.
- When ready to serve, give the oats a stir, then top with a dollop of whipped cream, a sprinkle of pecans, and a dusting of cinnamon for that true pumpkin pie vibe.
- I personally love this during the fall!
Substitutions and Add-Ins:
Use dairy-free yogurt if you want to make this vegan.
Swap almond milk for oat milk, coconut milk, or regular milk.
Try topping with walnuts, pumpkin seeds, or granola instead of pecans.
Add a few chocolate chips or cacao nibs for a dessert-like twist.
Skip the protein powder if you don’t have it, just add more Greek yogurt for creaminess.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
