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
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- 1 cup gluten-free rolled oats
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- ¼ cup canned pumpkin puree
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- ¼ tsp ground cinnamon
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- ¼ tsp ground cardamom (optional)
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- ¼ tsp ground ginger
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- ¼ tsp pumpkin pie spice mix
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- 2 Tbsp pure maple syrup
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- 1 cup vanilla unsweetened almond milk
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- ¼ tsp vanilla extract
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- 1 Tbsp pea protein isolate
Instructions
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- Add all ingredients to a large mason jar, cover tightly and mix well. Store protein pumpkin oatmeal overnight in the refrigerator.
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- 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
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- Additional toppings to consider include: sliced apples, chia seeds, flax seeds, almond slices, coconut flakes and cocoa nibs.
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- You can store overnight oats for up to five days.
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- Make the oats part of your meal prep by doubling the recipe and storing the overnight oats in jars.
