Pumpkin Protein Overnight Oats

Breakfast is the meal that decides whether the day starts ahead or behind, and this is the easiest win there is. Nicole Keshishian — Kalejunkie — stirs pumpkin puree, Greek yogurt, and protein powder into a batch of overnight oats, portions it into jars, and finishes each one with a cloud of coco whip. Ten minutes of stirring tonight, and four mornings take care of themselves.

Why it works

There is no cooking at all — the oats and chia soften and thicken in the fridge while you sleep. The protein is built in twice: fat-free Greek yogurt and a half cup of protein powder bring each jar to roughly thirty-two grams by our math, and the pumpkin pie spice does the heavy lifting on flavor, so it tastes like dessert and eats like a meal-prep staple. Make it Sunday night and the jars are waiting, cold and creamy, whenever the morning gets hectic.

The recipe

Ingredients

• 2 cups quick cook oats
• 1/4 cup chia seeds
• 3/4 cup pumpkin puree
• 2 cups almond milk (or milk of choice)
• 1/2 cup protein powder of choice
• 2 cups fat-free Greek yogurt
• 1/4 cup maple syrup (or 2 packets pumpkin spice sugar-free syrup)
• 2 tbsp pumpkin pie spice
• 1 tbsp vanilla extract
• Coco whip, for topping (optional)

Steps

1. Combine: Add the oats, chia seeds, pumpkin puree, almond milk, protein powder, Greek yogurt, maple syrup, pumpkin pie spice, and vanilla to a large bowl.
2. Stir: Mix everything together until fully incorporated and the oats are evenly coated — the mixture will look loose; it thickens as it chills.
3. Jar it up: Divide the mixture between 4 jars or containers.
4. Top: Add a scoop of coco whip on top of each jar, if using.
5. Chill: Cover and refrigerate overnight, or at least 3 hours, until thick and creamy. Grab a jar in the morning and eat it cold.

Bonus: pumpkin spice coffee creamer

The same reel hides a second recipe, and it might be the one you make weekly. Blend 1 cup of dairy-free half & half (or regular), 1/2 cup pumpkin puree, 1/4 cup maple syrup (or 1–2 pumpkin spice syrup packets), 1 tsp pumpkin pie spice, and 1 tsp vanilla extract until smooth. Pour it into a jar and keep it in the fridge for up to a week — about 15–20 calories a tablespoon by our math, and it turns plain black coffee into the coffee-shop version.

Here's the card — save it for next time:

Here's the card — save it for next time:

Want the printable version? Get it here: Pumpkin Protein Overnight Oats

Credit: Nicole Keshishian | KALEJUNKIE® (@kalejunkie)

— Dad