Welcome fall and give your breakfast a makeover with this easy, protein-rich overnight pumpkin oatmeal. It takes just minutes to prepare and is perfect served hot or cold.
Prep time: 5 minutes
Additional time: 8 hours
Total time: 8 hours, 5 minutes
Yield: 2 servings
Ingredients
- 1 cup gluten-free rolled oats
- ¼ cup canned pumpkin puree
- ¼ tsp ground cinnamon
- ¼ tsp ground cardamom (optional)
- ¼ tsp ground ginger
- ¼ tsp pumpkin pie spice mix
- 2 Tbsp pure maple syrup
- 1 cup vanilla unsweetened almond milk
- ¼ tsp vanilla extract
- 1 Tbsp pea protein isolate
Instructions
- Add all ingredients to a large mason jar, cover tightly and mix well. Store protein pumpkin oatmeal overnight in the refrigerator.
- You can eat the oatmeal cold, or if you’d like, warm it up in either the microwave or on the stovetop. Serve it in a bowl with additional almond milk, walnuts, bananas and any other toppings you’d like.
Notes
- Additional toppings to consider include: sliced apples, chia seeds, flax seeds, almond slices, coconut flakes and cocoa nibs.
- You can store overnight oats for up to five days.
- Make the oats part of your meal prep by doubling the recipe and storing the overnight oats in jars.
