Ingredients
Scale
- 1/2 cup old-fashioned rolled oats
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1 scoop vanilla protein powder
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1/4 cup non-fat plain Greek yogurt
- 1 tablespoon chia seeds
- 1 teaspoon pumpkin pie spice
- 1 teaspoon maple syrup or honey (optional)
- A pinch of sea salt
Instructions
- Step 1: Combine Dry Ingredients – In a mason jar or a medium-sized bowl, add the rolled oats, protein powder, chia seeds, pumpkin pie spice, and a pinch of salt. Stir these dry components together briefly to ensure the protein powder is evenly distributed and won’t clump once liquid is added.
- Step 2: Add Wet Ingredients – Add the pumpkin puree, Greek yogurt, almond milk, and your sweetener of choice to the jar. If you prefer a thinner consistency, you can add an extra splash of milk at this stage.
- Step 3: Mix Thoroughly – Use a spoon or a small whisk to stir everything together until the mixture is well-combined and there are no visible pockets of dry powder. Make sure the pumpkin puree is fully incorporated for a smooth, orange hue throughout.
- Step 4: Refrigerate and Set – Seal the jar with a lid and place it in the refrigerator for at least 4 hours, though overnight is best. This allows the oats and chia seeds to absorb the liquid, resulting in a thick, pudding-like texture.
- Cook Time: 5 minutes
- Diet: High-Protein, Vegetarian, Gluten-Free