High-Protein Pumpkin Overnight Oats
Nutrition per serving
Ingredients
- 120g rolled oats
- 200g plain pumpkin puree (not pie filling)
- 250g 0% Greek yogurt
- 2 scoops vanilla whey protein (60g)
- 200ml unsweetened almond milk
- 2 tbsp chia seeds
- 2 tbsp maple syrup (plus more to serve)
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
- 30g pecans, roughly chopped and toasted
- Greek yogurt and cinnamon, to finish
Instructions
In a large bowl, whisk the pumpkin puree, Greek yogurt, whey protein, almond milk, maple syrup, pumpkin pie spice, cinnamon, vanilla and salt until completely smooth.
Fold in the rolled oats and chia seeds until every oat is coated in the pumpkin mixture.
Divide between two jars or bowls, cover tightly and refrigerate at least 6 hours or overnight.
In the morning, stir well; loosen with a splash of almond milk if it is thicker than you like.
Top each jar with a spoonful of Greek yogurt, the toasted pecans and a dusting of cinnamon.
Serve chilled — the oats keep up to 4 days in the fridge, so make a double batch on Sunday and thank yourself all week.
Pumpkin season called, and it brought 32 grams of protein. Real pumpkin puree, thick Greek yogurt and vanilla whey whisk into rolled oats with chia seeds, pumpkin pie spice and a touch of maple syrup — then the fridge does all the work overnight. You wake up to a jar that tastes like pumpkin pie filling but eats like breakfast, cool and creamy with toasted pecans on top for crunch. Each serving lands at 420 calories with 52 grams of carbs, 10 grams of fat and 10 grams of fiber, and the protein keeps you full straight through to lunch. It is vegetarian, no-cook and meal-prep friendly: the jars keep four days in the fridge, so Sunday-night you is basically gifting weekday-morning you a head start.
