pumpkin pie overnight night oats
A simple and delicious recipe for overnight oats. With delicious pumpkin flavor, it makes a healthy and yummy fall time breakfast.
Equipment
- 16 oz jar or container with a sealable lid
Ingredients
- ½ cup old-fashioned rolled oats gluten-free if needed (50 g)
- ¾ cup almond milk unsweetened (237 mL)
- 2 tablespoon vanilla protein powder (10-20 grams, weight will vary based on the type of protein powder used)
- ½ cup pumpkin puree (115 g)
- 1 tablespoon ground flax seed (7 g)
- 2 tablespoons pecans crushed (15 g)
- ½ teaspoon pumpkin pie spice
- ½ teaspoon pure vanilla extract
- ¼ teaspoon sea salt or to taste
- 1-2 tablespoons pure maple syrup
- Whipped cream optional
- crushed pecans optional
Instructions
- Combine all ingredients (except optional toppings) in a jar or a container that seals well (select something that has a volume of 16 ounces or larger). Stir with a spoon until everything is well incorporated and there are no lumps. Seal the container and shake vigorously for about 30 seconds.
- Place the sealed container in the fridge for at least 4 hours or ideally overnight.
- To serve, give the oats a good shake or stir. Top with whipped cream and crushed pecans (if using).
Notes
Consume within 2 days of preparing for best quality.
When buying protein powder I like to select protein powder with minimal ingredients and no added sugar or artificial sweeteners, but you can use your favorite vanilla protein powder. If vegan, you will want to find a dairy-free option.