Pumpkin Pie Overnight Oats
Ingredients
- ⅓ cup rolled oats
- 2 tbsp chia seeds
- 1 scoop vanilla protein powder
- ½ cup greek yogurt
- ½ cup milk or plant based milk, I used unsweetend, plain almond milk
- 1 tsp cinnamon
- ½ tsp vanilla extract
- ⅓ cup pumpkin puree
- 1 tbsp maple syrup
Instructions
- In a jar or airtight container, combine all ingrediants and any extra mix-ins.
- Stir well so everything is evenly mixed.
- Seal the container and refrigerate overnight (at least 6–8 hours) or up to 3–4 days.
- In the morning, stir the oats. If it’s too thick, add a splash of milk or yogurt to loosen.
- Top with your favorite toppings. I used coconut whip and more cinnamon on mine.
- Serve and enjoy!
Calories: 489kcal, Carbohydrates: 60g, Protein: 38g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 1g, Trans Fat: 0.04g, Cholesterol: 67mg, Sodium: 125mg, Potassium: 685mg, Fiber: 14g, Sugar: 20g, Vitamin A: 12733IU, Vitamin C: 4mg, Calcium: 494mg, Iron: 4mg