These pumpkin pie overnight oats are sweet, creamy and packed with protein, and they are ready to eat straight out of the refrigerator. They take about 5 minutes to put together, use simple ingredients, and keep for several days.
Stir everything into a jar, let the refrigerator do the work for at least 2 hours, and breakfast is waiting for you. This recipe makes one serving.
Disclosure: This post contains affiliate links from Amazon, Target, and other partners. If you purchase through one of my links, I may earn a small commission at no extra cost to you. Thank you for supporting my blog!
🛒 Ingredients
- Milk of choice. The original recipe uses almond milk, and regular milk works too if you want a little extra protein.
- Old fashioned rolled oats. They make thicker, chewier overnight oats that keep their texture longer than quick oats.
- Pumpkin puree. Canned puree works, or do what I did and blend homemade baked pumpkin until smooth.
- Vanilla protein powder. Pumpkin flavored protein powder works especially well here, and vanilla or cinnamon protein powder also works. If you use vanilla or cinnamon, add a little extra pumpkin pie spice for a stronger pumpkin flavor.
- Pure maple syrup. It sweetens the oats. Taste the mixture before it chills and add more if you want it sweeter.
- Chia seeds. They help the oats thicken as they sit. For a larger batch, use 2 tablespoons of chia seeds instead of 1.
- Cinnamon, vanilla extract and pumpkin pie spice. These give the oats their pumpkin pie flavor. The vanilla extract is optional.
- Optional toppings. Chopped pecans, dried cranberries and whipped cream or yogurt all go well on top. Add them just before serving.
- If you want more high protein breakfasts, try my Cottage Cheese Scrambled Eggs (19g Protein Breakfast), High Protein Cottage Cheese Breakfast Tacos or Viral Cottage Cheese Toast (High-Protein Breakfast) next.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥣 How To Make Pumpkin Pie Overnight Oats Step By Step
- In a mason jar, food storage container or bowl, add the milk, rolled oats, pumpkin puree, protein powder, maple syrup, chia seeds, cinnamon, vanilla extract and pumpkin pie spice. Stir thoroughly until everything is evenly combined.
- Taste the mixture and add more maple syrup if desired. Keep in mind that the oats will thicken as they sit in the refrigerator.
- Cover the jar or container with a lid or plastic wrap and refrigerate for at least 2 hours, or preferably overnight (8 hours), for the creamiest consistency.
- Before serving, stir the oats and top with chopped pecans, dried cranberries and whipped cream or yogurt, if desired.
- Enjoy straight from the refrigerator.
Rita's Tip
Give the oats one more stir right before you eat them. They thicken as they sit in the refrigerator, and a quick stir loosens them back up and mixes the toppings in.
📋 Tips
- Taste before you chill. Add more maple syrup now if you want it sweeter, because the oats thicken as they sit and the flavor settles.
- Choose your oats by texture. Old fashioned rolled oats stay thicker and chewier, while quick oats break down into a smoother, creamier bowl but lose their texture faster.
- Match the protein powder to the flavor you want. Pumpkin flavored protein powder gives the strongest pumpkin flavor, and with vanilla or cinnamon a little extra pumpkin pie spice makes up the difference.
- Give it time in the refrigerator. Two hours is the minimum, but overnight for about 8 hours gives the creamiest consistency.
- Add more chia for a larger batch. Use 2 tablespoons of chia seeds instead of 1 if you are making a bigger batch.
🍱 Storage Instructions
- 🍱To Store. Keep the oats in an airtight container in the refrigerator for 4 to 5 days.
- 🥄To Serve. Enjoy straight from the refrigerator, no reheating needed.
What To Serve With Pumpkin Pie Overnight Oats
More Pumpkin Recipes You'll Like
📖Recipe
Pumpkin Pie Overnight Oats
Sweet, creamy pumpkin overnight oats packed with protein, made ahead in a jar and ready to eat straight from the refrigerator.
Ingredients
- ½ cup milk of choice, 120 milliliters, almond milk used in the original recipe, regular milk can be used for extra protein
- ½ cup old-fashioned rolled oats, 40 grams
- ¼ cup pumpkin puree, 60 grams, or homemade baked pumpkin blended until smooth
- ¼ cup vanilla protein powder, 30 grams
- 2 tablespoons pure maple syrup, or to taste
- 1 teaspoon chia seeds
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract, optional
- ½ teaspoon pumpkin pie spice
Toppings
- chopped pecans, optional topping
- dried cranberries, optional topping
- whipped cream or yogurt, optional topping
Instructions
- In a mason jar, food storage container or bowl, add the milk, rolled oats, pumpkin puree, protein powder, maple syrup, chia seeds, cinnamon, vanilla extract and pumpkin pie spice. Stir thoroughly until everything is evenly combined.½ cup milk of choice, ½ cup old-fashioned rolled oats, ¼ cup pumpkin puree, ¼ cup vanilla protein powder, 2 tablespoons pure maple syrup, 1 teaspoon chia seeds, 1 teaspoon ground cinnamon, ½ teaspoon vanilla extract
- Taste the mixture and add more maple syrup if desired. Keep in mind that the oats will thicken as they sit in the refrigerator.¼ cup vanilla protein powder
- Cover the jar or container with a lid or plastic wrap and refrigerate for at least 2 hours, or preferably overnight (8 hours), for the creamiest consistency.
- Before serving, stir the oats and top with chopped pecans, dried cranberries and whipped cream or yogurt, if desired.½ teaspoon pumpkin pie spice, chopped pecans, dried cranberries
- Enjoy straight from the refrigerator.
- If you like this recipe, please leave a 5-star rating, thank you!
Notes
- Rolled oats vs. quick oats: old-fashioned rolled oats make thicker, chewier overnight oats that keep their texture longer. Quick oats break down more, so the oats come out smoother and creamier but lose their texture faster.
- Protein powder: pumpkin flavored protein powder works especially well here, but vanilla or cinnamon protein powder also works. With vanilla or cinnamon, add a little extra pumpkin pie spice for a stronger pumpkin flavor.
- Larger batch: if you want to make a larger batch, use 2 tablespoons of chia seeds instead of 1.
- Storage: store in an airtight container in the refrigerator for 4 to 5 days.
Tried this recipe?Let us know how it was!
Comments
No Comments