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High Protein Pumpkin Overnight Oats

High protein pumpkin overnight oats with a thick, creamy pumpkin-spice layer made in a mason jar. Stir together protein powder, pumpkin puree, yogurt, chia, and spices, then chill until set for an easy grab-and-go breakfast.
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Prep Time 10 minutes
Overnight chilling 6 hours
Total Time 6 hours 10 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Base mixture
  • 0.5 cup old-fashioned rolled oats
  • 1 scoop vanilla protein powder Use 30 g per scoop.
  • 0.3333333333 cup pumpkin puree
  • 0.5 cup Greek yogurt (full-fat)
  • 0.75 cup milk of choice
  • 2 tbsp maple syrup
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 tbsp chia seeds
  • 1 granola For topping in the morning.
  • 1 maple syrup For topping in the morning (additional to the 2 tbsp in the base).

Equipment

  • 1 cast iron skillet

Method
 

Mix in a mason jar
  1. Combine old-fashioned rolled oats, vanilla protein powder, pumpkin puree, Greek yogurt, milk of choice, maple syrup, 1 1/2 teaspoons pumpkin pie spice, cinnamon, vanilla, and chia seeds in a mason jar or container. Stir until fully combined and no protein powder lumps remain.
  2. Cover the jar and refrigerate overnight for at least 6 hours. Chill until the oats thicken and set.
Finish and serve
  1. In the morning, stir the oats and add a splash of milk if too thick. Mix until the texture looks creamy and pourable.
  2. Top with granola, a drizzle of maple syrup, and extra pumpkin pie spice. Serve immediately.

Notes

Pro tip: Use room-temperature milk so the protein powder dissolves smoothly with fewer lumps. Store covered in the fridge for up to 4 days; it will thicken as it sits, so loosen with a splash of milk before eating. Freezing isn’t recommended for best texture. Dietary swap: for a dairy-free option, use dairy-free Greek yogurt and plant milk (keep the same amounts).