Breakfast

Pumpkin Protein Overnight Oats

Thick, creamy pumpkin-spice oats with Greek yogurt and protein powder folded right in — stirred together in one bowl in about ten minutes, portioned into jars, and finished with a cloud of coco whip. No cooking at all: the oats soften overnight in the fridge, so four grab-and-go breakfasts are waiting in the morning at roughly thirty-two grams of protein a jar by our math.

Ingredients

• 2 cups quick cook oats
• ¼ cup chia seeds
• ¾ cup pumpkin puree
• 2 cups almond milk (or milk of choice)
• ½ cup protein powder of choice
• 2 cups fat-free Greek yogurt
• ¼ 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.

Recipe adapted from Nicole Keshishian’s Pumpkin Protein Overnight Oats (@kalejunkie) — original Short. Macros are estimates computed from the ingredient list. The same reel includes a bonus pumpkin spice coffee creamer — see the article on easydadrecipes.com for that recipe.