Description

A creamy, protein-packed fall breakfast made with rolled oats, chia seeds, pumpkin puree, yogurt, and warm spices. Prep the night before for an effortless, make-ahead meal.

Ingredients

Scale

1/2 cup rolled oats

2 tablespoons chia seeds

1/3 cup pumpkin puree

1/2 cup Greek yogurt or vegan yogurt

1/2 cup milk of choice

1 tablespoon pure maple syrup or honey

1/2 teaspoon pumpkin pie spice

1/4 teaspoon vanilla extract

Pinch of salt

Optional toppings: granola, nuts, fresh fruit, nut butter

Instructions

1. In a bowl, mix rolled oats, chia seeds, pumpkin pie spice, and salt.

2. Add pumpkin puree, yogurt, milk, maple syrup, and vanilla extract. Stir until smooth.

3. Adjust consistency: add more chia seeds for thickness or extra milk for creaminess.

4. Divide into jars, seal, and refrigerate for at least 6 hours or overnight.

5. Stir before serving, loosen with milk if needed, and add desired toppings.

6. Serve chilled or microwave for 30 seconds for a warm bowl.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: breakfast
Method: no-cook
Cuisine: american

Nutrition

Serving Size: 1 jar
Calories: 340
Sugar: 8
Fat: 10
Carbohydrates: 38
Fiber: 9
Protein: 22

Keywords: high-protein pumpkin overnight oats, pumpkin overnight oats, overnight oats recipe, healthy breakfast, chia seeds, creamy oats, fall breakfast, make-ahead breakfast