Ingredients
Scale
- 2 cups Old-Fashioned Rolled Oats (not quick oats)
- 2 scoops Vanilla Protein Powder (whey or plant-based)
- 2 tablespoons Chia Seeds
- 1 teaspoon Pumpkin Pie Spice
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Salt
- 1 cup Pure Pumpkin Puree (not pumpkin pie filling)
- 1/2 cup Plain Greek Yogurt
- 2 cups Unsweetened Milk (almond, soy, or cow’s milk)
- 2 tablespoons Maple Syrup or Honey
- 1 teaspoon Vanilla Extract
Instructions
- In a large mixing bowl, whisk together the rolled oats, protein powder, chia seeds, pumpkin pie spice, cinnamon, and salt until there are no clumps of protein powder.
- Add the pumpkin puree, Greek yogurt, milk, maple syrup, and vanilla extract to the dry ingredients.
- Stir the mixture vigorously with a large spoon or spatula until every oat is coated and the pumpkin is fully incorporated. The mixture should look like a thick batter.
- Line up four to five glass jars (mason jars work perfectly). Distribute the mixture evenly among the jars, leaving a little room at the top for toppings.
- Seal the jars with their lids and place them in the refrigerator.
- Let the oats soak for at least 6 hours, or ideally overnight, to reach the perfect creamy consistency.
- Before eating, give the oats a quick stir. If they are too thick, add a tiny splash of milk to semicolon loosen them up.
- Cook Time: 6 hours