High Protein Pumpkin Overnight Oats

ByCole Matthews
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Why Make This Recipe

High Protein Pumpkin Overnight Oats are a delicious and healthy way to start your day. Packed with protein and fiber, they keep you full and satisfied. The warm flavors of pumpkin and spices make it feel like a cozy fall treat any time of the year. Plus, these oats are super easy to prepare, making them perfect for busy mornings.

How to Make High Protein Pumpkin Overnight Oats

Ingredients:

  • ¾ cup milk of choice (I used Fairlife 2%)
  • ½ cup old fashioned rolled oats
  • 2 tbsp pumpkin puree
  • 2 tbsp vanilla protein powder
  • 1-2 tbsp pure maple syrup (depending on your desired sweetness level)
  • 1 tbsp chia seeds
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • Chopped pecans and/or whipped cream (optional for topping)

Directions:

  1. In a medium glass jar or container, combine all the ingredients.
  2. Stir well until everything is mixed together.
  3. Cover and refrigerate for at least 6 hours or overnight.
  4. When ready to serve, garnish with chopped pecans and/or a bit of whipped cream. Enjoy!

How to Serve High Protein Pumpkin Overnight Oats

You can serve your High Protein Pumpkin Overnight Oats straight from the jar! If you prefer, you can also transfer them to a bowl. Add your favorite toppings like chopped nuts, a swirl of whipped cream, or even extra pumpkin pie spice for an extra kick.

How to Store High Protein Pumpkin Overnight Oats

Store your overnight oats in the refrigerator. They can last for up to four days. Just make sure to keep them covered in their jar or container. This makes it easy to grab a healthy breakfast on the go.

Tips to Make High Protein Pumpkin Overnight Oats

  • Use a milk alternative that you enjoy for a different flavor.
  • Adjust the sweetness by adding more or less maple syrup according to your preference.
  • Feel free to experiment with different toppings like fruits or seeds for added nutrition and flavor.

Variation

You can easily switch things up by using chocolate protein powder instead of vanilla. You might also add a tablespoon of cocoa powder for a chocolate-pumpkin twist!

FAQs

Q: Can I use quick oats instead of old fashioned rolled oats?
A: Yes, you can use quick oats, but the texture will be creamier and less chewy.

Q: Is it possible to make this recipe vegan?
A: Absolutely! Just use a plant-based milk and vegan protein powder to keep it vegan-friendly.

Q: Can I make this recipe in advance?
A: Yes, you can prepare a batch and store it in the fridge for up to four days, making it a great option for meal prep!

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High Protein Pumpkin Overnight Oats

  • Author: admin
  • Total Time: 360 minutes
  • Yield: 2 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Delicious and healthy overnight oats packed with protein and fiber, featuring warm pumpkin flavors and spices.

Ingredients

Scale
  • ¾ cup milk of choice (I used Fairlife 2%)
  • ½ cup old fashioned rolled oats
  • 2 tbsp pumpkin puree
  • 2 tbsp vanilla protein powder
  • 1–2 tbsp pure maple syrup (to taste)
  • 1 tbsp chia seeds
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • Chopped pecans and/or whipped cream (optional for topping)

Instructions

  1. In a medium glass jar or container, combine all the ingredients.
  2. Stir well until everything is mixed together.
  3. Cover and refrigerate for at least 6 hours or overnight.
  4. When ready to serve, garnish with chopped pecans and/or a bit of whipped cream. Enjoy!

Notes

You can serve directly from the jar or in a bowl. Add favorite toppings for extra flavor.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Breakfast
  • Method: No-Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 290
  • Sugar: 8g
  • Sodium: 100mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 8g
  • Protein: 15g
  • Cholesterol: 10mg

Keywords: overnight oats, pumpkin, high protein breakfast, healthy recipe, fall flavors

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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