Pumpkin Overnight Oats
Pumpkin Overnight Oats are a creamy, cozy make-ahead breakfast made high protein with Greek yogurt. Easy to meal prep in just 5 minutes!
Servings: 1 serving
Calories: 444kcal
Equipment
Ingredients
- 1/2 cup rolled oats
- 3/4 cup Greek yogurt
- 1/3 cup pumpkin puree
- 1/4 cup soy milk or any dairy or non-dairy milk of choice
- 1 tbsp chia seeds
- 1 tbsp ground flax
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp dried ginger
Instructions
- To a jar, add all of the ingredients, mixing well until combined. Repeat for as many jars as you'd like to make.
- Let sit in the fridge overnight or for at least 1 hour before consuming. Enjoy!
Notes
Rolled oats are best for overnight oats.
Use a plant-based yogurt and milk to make these vegan.
Store overnight oats in mason jars or overnight oats containers in the fridge for up to 4 days. Perfect for meal prep!
You can freeze the base for up to 3 months then defrost overnight in the fridge, but I don’t recommend it as the texture will change.
Nutrition
Calories: 444kcal | Carbohydrates: 63g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 82mg | Potassium: 734mg | Fiber: 13g | Sugar: 21g | Vitamin A: 12844IU | Vitamin C: 6mg | Calcium: 378mg | Iron: 5mg