Pumpkin Pie Protein Overnight Oats

Name: Pumpkin Pie Protein Overnight Oats
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 cup rolled oats (old-fashioned, not instant); 1.5 cup milk (any milk works); 1 cup pumpkin puree (canned or homemade, not pumpkin pie filling); 0.5 cup vanilla protein powder (vanilla or unflavored); 0.5 cup yogurt (plain Greek-style); 2 tbsp maple syrup (pure maple syrup); 2 tbsp chia seeds; 1 tsp vanilla extract; 2 tsp pumpkin pie spice; 1 pinch salt; 4 tbsp pecan (chopped, for topping)

RATING

0.0/5

TASTE SCORE

8/10

Creamy, no-cook overnight oats that taste exactly like a slice of pumpkin pie. Packed with real pumpkin, warm autumn spices, and a boost of protein to keep you full until lunch. Just stir everything together the night before and wake up to a grab-and-go breakfast that feels like dessert.

PREP

10m

COOK

SERVES

1 CUP

421 cal

SERVINGS

METHOD · 6 STEPS

prep
Gather all ingredients and measure everything out.
This recipe comes together fast so have all your ingredients measured and within reach. Use old-fashioned rolled oats — instant oats turn mushy overnight.
TIPOld-fashioned rolled oats give the best chewy texture. Instant oats will turn to mush.
mix
Combine the wet ingredients and spices.
1.In a large mixing bowl, add milk, pumpkin puree, yogurt, maple syrup, and vanilla extract.
2.Whisk until smooth and the pumpkin is fully incorporated with no streaks.
3.Sprinkle in the pumpkin pie spice and the pinch of salt, then whisk again to distribute evenly.
TIPMake sure the pumpkin puree is completely blended in — any lumps will sit as dense pockets in the final oats.
mix
Add the dry ingredients and stir well.
1.Add the rolled oats, protein powder, and chia seeds to the bowl with the pumpkin mixture.
2.Stir thoroughly with a spatula or spoon for 1 to 2 minutes until everything is evenly combined.
3.Scrape the bottom and sides of the bowl to catch any dry pockets.
TIPStir longer than you think you need to — protein powder can be stubborn and tends to clump.
assemble
Portion the mixture into jars.
1.Divide the oat mixture evenly among 4 mason jars or airtight containers.
2.Tap each jar gently on the counter to settle the mixture and release air bubbles.
3.Seal each jar tightly with a lid.
rest · ~360 min
Refrigerate overnight or for at least 6 hours.
Place the jars in the refrigerator and let them sit for at least 6 hours, ideally overnight. The oats and chia seeds will absorb the liquid and soften to a creamy, pudding-like texture.
TIPThe flavors deepen the longer they sit. 8 to 12 hours is the sweet spot.
garnish
Add toppings and serve cold.
1.Remove a jar from the fridge and give it a quick stir.
2.Top with a sprinkle of chopped pecans and an extra dash of pumpkin pie spice if desired.
3.Serve cold straight from the jar or transfer to a bowl.
TIPTry a drizzle of maple syrup or a dollop of yogurt on top for an extra creamy finish.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Use old-fashioned rolled oats, not instant, to avoid a mushy texture.
2
Stir the mixture for at least 2 minutes to fully dissolve protein powder clumps.
3
For best flavor, refrigerate for 8 to 12 hours so the spices meld deeply.
4
Add the pecans just before serving to keep them crunchy, not soggy.
5
Shake or stir the jar before eating, as chia seeds can settle at the bottom.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Swap yogurt for cottage cheese blended smooth (adds 10g more protein per serving) and use unflavored whey or plant protein to let the pumpkin spice shine.

vegan

Vegan

Use almond or oat milk, a plant-based yogurt (like coconut or soy), and a vegan vanilla protein powder; replace maple syrup with agave if desired.

low sugar

Low-sugar

Omit the maple syrup entirely and use an unsweetened vanilla protein powder — the pumpkin puree and yogurt provide enough natural sweetness for a balanced breakfast.

gluten free