Pumpkin Pie Overnight Oats

Macros - 38P 55C 12F 10 fiber
Servings: 1
Serving size:
Prep Time in Minutes: 5
Cook Time: 4 hours or overnight

Ingredients:
40g rolled or quick oats (see notes)
28g vanilla whey protein powder (I use Earth Fed Muscle Vanilla)
5g chia seeds
1/2 tsp pumpkin pie spice
Pinch of salt
65g pumpkin puree (canned)
8g maple syrup
4oz oatmilk

Toppings: 50g greek yogurt, 5g toasted pumpkin seeds

Instructions:
1. Add the dry ingredients to a mason jar or container with a lid and stir.
2. Add in the wet ingredients (except the toppings) and stir again.
3. Cover and refrigerate for at least 4 hours or overnight.
4. When ready to eat, give it another stir. If the consistency seems too thick for your liking just add water /milk to thin out a bit! Add 50g Greek yogurt to the top and 5g of toasted pumpkins seeds.

Notes:
- Blitzing the rolled oats into flour in a grinder makes the texture more “pie” like. Highly recommend not skipping this step!
- Any milk works here, adjust macros as needed.
- You can add my pumpkin pie spice granola to the top as well (shown in photo). It’s delicious and crunchy and really complements the pumpkin vibes.

This recipe includes links to products I love and recommend. As an Amazon Affiliate I earn a small commission on qualifying purchases.