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High Protein Pumpkin Overnight Oats

High protein pumpkin overnight oats made with rolled oats, pumpkin puree, and vanilla protein powder for a thick, creamy overnight texture. Chilled with Greek yogurt and pumpkin pie spice, then topped with granola and maple for an easy American breakfast.
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Prep Time 10 minutes
overnight chilling 6 hours
Total Time 6 hours 10 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

High Protein Pumpkin Overnight Oats
  • 0.5 cup old-fashioned rolled oats Use rolled oats for best overnight texture.
  • 1 vanilla protein powder One scoop (30g).
  • 0.3333333333 cup pumpkin puree Pure pumpkin puree (not pumpkin pie filling).
  • 0.5 cup Greek yogurt (full-fat) Stir well to keep the base creamy.
  • 0.75 cup milk of choice Use dairy or unsweetened plant milk.
  • 2 tbsp maple syrup For sweetness in the oats base.
  • 1.5 tsp pumpkin pie spice Plus extra for topping.
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 tbsp chia seeds Helps thicken while chilling.
  • granola and maple syrup for topping Add in the morning to finish (granola amount to preference).

Method
 

Mix and Chill
  1. Combine old-fashioned rolled oats, vanilla protein powder, pumpkin puree, Greek yogurt, milk of choice, maple syrup, pumpkin pie spice, cinnamon, vanilla, and chia seeds in a mason jar or container; stir until fully combined and no protein powder lumps remain.
  2. Cover and refrigerate for at least 6 hours (overnight) until thickened to a spoonable texture.
Serve
  1. In the morning, stir the oats and add a splash of milk of choice if too thick.
  2. Top with granola, a drizzle of maple syrup, and extra pumpkin pie spice before serving.

Notes

Pro tip: If you want a thicker set, refrigerate closer to 8–12 hours; if it’s too thick in the morning, stir in milk 1 tablespoon at a time. Store covered in the refrigerator for up to 3 days. Freezing isn’t recommended because oats and yogurt can change texture after thawing. For a dairy-free version, use dairy-free Greek-style yogurt and plant milk of choice.