If you love pumpkin pie but want something easy for breakfast, this recipe is for you. These High Protein Pumpkin Pie Overnight Oats are creamy, filling, and packed with cozy fall flavors. You only need a few minutes to mix everything together, then the refrigerator does the rest. It’s a simple breakfast that tastes like dessert while giving you plenty of protein to keep you full.
Servings: 2
Prep Time: 10 minutes
Cook Time: 0 minutes
Chill Time: 6–8 hours (overnight)
Total Time: About 6 hours 10 minutes
Why I Love This Recipe
The first time I made these overnight oats, I wanted something that tasted like pumpkin pie but could also keep me full through a busy morning. After a few tries, I found that adding Greek yogurt and protein powder made the oats rich, creamy, and much more satisfying. Now I make a batch almost every week during pumpkin season, and sometimes all year long because canned pumpkin is so easy to keep in the pantry.
Here’s why I keep coming back to this recipe:
- It tastes like pumpkin pie without all the work.
- It is packed with protein to help keep you full.
- You only need about 10 minutes to prepare it.
- It is easy to make ahead for busy mornings.
- The texture gets thick, creamy, and delicious overnight.
- You can easily change the toppings to fit your taste.
What You’ll Need
- 1 cup old-fashioned rolled oats
- 1 cup unsweetened vanilla almond milk
- ½ cup plain nonfat Greek yogurt
- ½ cup pumpkin puree
- 1 scoop (about 30 grams) vanilla protein powder
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Toppings
- 2 tablespoons chopped pecans
- 1 tablespoon pumpkin seeds
- Extra Greek yogurt
- Light drizzle of maple syrup
- Extra ground cinnamon
Tools Needed
- Medium mixing bowl
- Measuring cups
- Measuring spoons
- Silicone spatula or spoon
- Whisk
- Two airtight jars or containers
- Refrigerator
Substitutions and Variations
- Use dairy milk instead of almond milk.
- Use maple-flavored protein powder for extra flavor.
- Swap maple syrup for honey.
- Use skyr instead of Greek yogurt.
- Add mini chocolate chips.
- Stir in flaxseed for more fiber.
- Top with walnuts instead of pecans.
- Add a spoonful of almond butter before serving.
Make Ahead Tips
- Make up to 4 days ahead.
- Store in sealed jars in the refrigerator.
- Wait to add crunchy toppings until serving.
Why This Recipe Works (Quick Science)
Oats and chia seeds absorb the liquid while they sit overnight. This softens the oats and creates a creamy texture without cooking. Greek yogurt adds extra protein and makes the mixture even thicker. Pumpkin puree also helps hold moisture, giving the oats a smooth, rich texture. Protein powder blends with the liquid and helps create a filling breakfast.
Recipe
Step 1: Mix the Wet Ingredients
Add 1 cup unsweetened vanilla almond milk, ½ cup plain nonfat Greek yogurt, ½ cup pumpkin puree, 1 tablespoon maple syrup, and 1 teaspoon vanilla extract to a medium mixing bowl. Whisk until the mixture is completely smooth with no streaks of yogurt or pumpkin left.
Step 2: Add the Dry Ingredients
Add 1 cup old-fashioned rolled oats, 1 scoop (30 grams) vanilla protein powder, 1 tablespoon chia seeds, 1 teaspoon pumpkin pie spice, ½ teaspoon ground cinnamon, and a pinch of salt. Stir well until every oat is coated and the protein powder is fully mixed in.
Step 3: Fill the Jars
Divide the oat mixture evenly between 2 airtight glass jars. Smooth the tops with a spoon. Seal each jar tightly with its lid.
Step 4: Chill Overnight
Place the sealed jars into the refrigerator for 6 to 8 hours or overnight. The oats will absorb the liquid and become thick and creamy.
Step 5: Add the Toppings and Serve
Open the jars and top each serving with 1 tablespoon chopped pecans, ½ tablespoon pumpkin seeds, a spoonful of Greek yogurt, a light drizzle of maple syrup, and a sprinkle of ground cinnamon. Serve cold.
Pro Tips
- Mix everything really well so the protein powder disappears completely.
- Use old-fashioned rolled oats for the best texture.
- Chill overnight instead of only a few hours for the creamiest oats.
- Add crunchy toppings just before serving.
- Taste before chilling if you like your breakfast sweeter.
Macros Information
Per Serving (Approximate)
- Calories: 345
- Protein: 28g
- Carbohydrates: 38g
- Fiber: 8g
- Sugar: 10g
- Fat: 8g
Common Mistakes
- Using instant oats, which become too soft.
- Not mixing the protein powder well.
- Skipping the overnight chill.
- Adding crunchy toppings too early.
- Using pumpkin pie filling instead of pumpkin puree.
What to Serve With
- Fresh apple slices
- Pear slices
- Banana
- Cottage cheese
- Turkey sausage
- Hard-boiled eggs
- Hot coffee
- Chai tea
- Cold brew coffee
Leftovers and Storage
- Store covered in the refrigerator for up to 4 days.
- Keep toppings separate until serving.
- Stir before eating if the oats become very thick.
- Add a splash of almond milk if needed.
FAQ
Q: Can I use quick oats?
A: Yes, but the texture will be much softer than rolled oats.
Q: Can I make this dairy-free?
A: Yes. Use dairy-free yogurt and a plant-based protein powder.
Q: Can I freeze overnight oats?
A: Yes. Freeze in airtight containers for up to 2 months and thaw overnight in the refrigerator.
Q: Do I have to use protein powder?
A: No, but the protein content will be lower. You can add more Greek yogurt instead.
Q: Can I eat them warm?
A: Yes. Microwave for about 45 to 60 seconds if you prefer a warm breakfast.
Final Thoughts
These High Protein Pumpkin Pie Overnight Oats are one of the easiest breakfasts you can make. They are creamy, full of warm pumpkin spice flavor, and packed with protein to help keep you satisfied. Since they are made ahead of time, busy mornings become much easier. Give them a try, make them your own with your favorite toppings, and come back to share how they turned out. I’d love to hear your favorite variations or answer any questions you have.