Try this fall favorite - high-protein overnight pumpkin oats! This is an awesome vegan breakfast to wake up to, and it's super customizable. It's the perfect breakfast for those on-the-go mornings or when you want to start the day on a healthy note without compromising on taste.
This high-protein overnight oatmeal recipe is a vegan healthy breakfast that combines cozy fall flavors with the convenience of a grab-and-go breakfast. It's a delicious and practical way to start your mornings during pumpkin season.
Imagine waking up to a jar full of creamy overnight oats soaked in pumpkin-spice-infused almond milk, accented with maple syrup and delicious toppings. This dish is like having dessert for breakfast, but it's packed with nutrients to kickstart your day. It's ideal for those busy mornings or when you want to bring a touch of autumn to your breakfast table.
If autumn flavors are what you crave, check out Vegan Pumpkin Spice Steamer Recipe (Starbucks Copycat), Arugula and Pear Salad with Pumpkin Vinaigrette, Vegan Buttermilk Pumpkin Pancakes, and Vegan Pumpkin Pie with Graham Cracker Crust.
Why Overnight Oats?
In addition to being delicious, overnight oats are the epitome of convenience. Just a few minutes of prep the night before, and you've got yourself a nutritious breakfast that you can literally grab as you walk out the door. Plus, they're incredibly versatile. Switch up the flavors, nuts, or fruits, and you have a whole new dish every day.
Notes about Protein Powder
Adding protein powder to your overnight oats is perfect for those who are active, short on time, or want to ensure they get balanced nutrition right from the start of the day.
They come in various flavors like chocolate and vanilla, and even unique ones like matcha. Choose a flavor that complements your oats and other ingredients. For instance, vanilla pairs well with this overnight oats recipe, and chocolate can make it taste like dessert.
Vegan protein powders are derived from different plant-based sources like pea protein, rice protein, hemp protein, and more. Not all vegan protein powders are created equal, and each source has its unique texture and nutrient profile.
Check the ingredient list for artificial sweeteners, flavors, or preservatives. If you're aiming for a natural and clean recipe, look for protein powders that are free from these additives.
Both non-vegan and vegan protein powders can occasionally have a gritty or chalky texture. If you encounter this issue, consider creating a smooth paste by pre-mixing a small amount of liquid with the protein powder before adding it to your oats. This simple step guarantees a more pleasant and satisfying texture for your protein-rich meal.
Here is an overview of this culinary dream team. For quantities, see the recipe card.
- raw rolled oats (also known as old-fashioned oats)
- almond milk (or any plant-based milk)
- pumpkin puree (not pumpkin pie filling)
- maple syrup
- vanilla extract
- your favorite plant-based protein powder (vanilla protein powder or unflavored works best)
- pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
- Optional toppings: chopped pecans, chia seeds, a dollop of coconut yogurt
If you enjoy pictures, here is the tasty slideshow for this recipe.
In a medium-sized mixing bowl, whisk together the pumpkin puree, almond milk, maple syrup, and vanilla extract. Make sure everything is well incorporated, and you've got a smooth, creamy base.
Stir in the pumpkin pie spice, protein powder, and a pinch of salt. Feel free to adjust the spices according to your preference.
Add your rolled oats to the wet mixture. Stir well to ensure that the oats are fully coated with the pumpkin-spiced goodness.
Divide the mixture between two small mason jars or airtight containers. Seal them up and place them in the refrigerator. Let the oats soak in the fridge for at least 4-6 hours, but ideally, overnight. This allows the flavors to meld together and the oats to soften, soaking up all the liquid.
Before you dig in, add your choice of optional toppings. My go-to toppings are chopped pecans with sliced banana and a sprinkle of hemp seeds...yum! See below for some more ideas.
Here's a list of toppings to elevate your oat game, adding not just flavor but also texture and extra nutrients.
- Toasted Pecan: Adds crunch and a buttery flavor.
- Chia Seeds: A little omega-3 boost and more fiber.
- Coconut Yogurt: For creaminess.
- Vegan Greek Yogurt: For more deliciousness.
- Fresh Berries: Blueberries or raspberries add color and antioxidants.
- Banana Slices: For natural sweetness.
- Almond Butter or Peanut Butter: For a rich, nutty flavor.
- Dark Chocolate Chips: Because why not? Life's short.
- Granola: For some extra crunch.
- Pomegranate Seeds: Sweet, tart, and they look fancy!
- Hemp Seeds: For an extra protein kick.
- Cacao Nibs: For that choco-kick without the guilt.
- Pumpkin Seeds: Well, it is a pumpkin-themed recipe!
- Maple Syrup Drizzle: If you're feeling extra sweet.
- Sprinkle of Ground Cinnamon: Because you can never have enough.
- Consistency Check: Before sealing your jar, make sure the mixture is a little liquidy as the oats will absorb the liquid.
- Protein Powder: Don't go overboard with the protein powder. I find that if I add a little too much, it starts to taste like chalky oats. I do a little less than a scoop for this whole recipe but adjust for your preferences.
- Stir Before Eating: Oats can settle at the bottom, so give it a good stir before digging in.
- Meal Prep: Make 3-4 days worth during the weekend for a hassle-free, nutritious morning start.
- Texture: If you find it too thick in the morning, add a splash of oat milk to loosen it up (or any plant-based milk will be fine).
- Milk: Any plant-based milk like oat, soy, or cashew milk will work.
- Sweeteners: Agave nectar or stevia can replace maple syrup.
- Spices: If you don't have pumpkin pie spice, you can mix ½ teaspoon of cinnamon, ¼ teaspoon of nutmeg, ¼ teaspoon of ginger, and a pinch of cloves.
- Oats: You can use steel-cut oats for a chewier texture, but you should extend the soaking time to about 10 hours.
- Swap out pumpkin puree for mashed banana and add a sprinkle of shredded coconut.
- Add a tablespoon of cocoa powder for a chocolatey take. While you are there, add some vegan chocolate chips!
- Mix in a tablespoon of almond or peanut butter for added richness.
- Add a layer of mixed berries at the bottom and use berry-flavored protein powder.
- Add a teaspoon of instant coffee or a shot of espresso and chocolate protein powder for a caffeinated kick.
Breakfast Parfait: Layer your overnight oats with toppings like coconut yogurt and fresh fruit for a fancier presentation.
Jar Method: Use a mason jar for easy grab-and-go mornings.
Smoothie Bowl Base: Blend your overnight oats with a bit more almond milk and top with your favorite fruits and nuts.
Oatmeal Bars: If you've made a larger batch, you can bake the mixture at 350°F for 20-25 minutes to make oatmeal bars.
Dessert: Top with a dollop of whipped coconut cream and a sprinkle of cinnamon to serve as a healthy dessert.
For Guests: If serving to guests, set up an "Oats Toppings Bar" for a customized breakfast experience.
Instagram Chef: Dish it out into bowls, and then sprinkle your toppings in neat little rows for that "Instagram chef" look.
They're best eaten within 3 days but can last up to 5 days in the fridge.
Yes, you can warm them in the microwave for 30-60 seconds if you prefer a hot breakfast. This may change the texture a bit but it's still delicious.
No, any airtight container will do.
Yes, but they'll have a softer texture.
No, it's optional but recommended for this recipe.
Yes, but always read labels and opt for certified gluten-free oats.
- 1 cup rolled oats (gluten-free if necessary)
- 1 cup almond milk (or any plant-based milk)
- ½ cup pumpkin puree (not pumpkin pie filling)
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
- 1 scoop to a little less than a scoop of your favorite plant-based protein powder (vanilla or unflavored works best)
- A pinch of salt
- Optional toppings: toasted pecans, chia seeds, a dollop of coconut yogurt (see post for more options)
- Mix the Wet Ingredients: In a medium-sized mixing bowl, whisk together the pumpkin puree, almond milk, maple syrup, and vanilla extract until smooth.
- Add Protein Powder and Spices: Stir in the protein powder, making sure there are no lumps. Follow this by adding in the pumpkin spice and a pinch of salt. Adjust the seasoning to taste.
- Combine with Oats: Pour your rolled oats into the wet mixture and give it a good stir. Ensure the oats are well-coated with the pumpkin and protein-infused liquid.
- Let It Sit: Divide your mixture between two small mason jars or airtight containers. Seal and place them in the refrigerator for at least 4-6 hours, or overnight, to allow the oats to soften and the flavors to meld.
- The Final Touch: When you're ready to eat, give your overnight oats a good stir and add any optional toppings like toasted pecans, chia seeds, or a dollop of coconut yogurt.
Before sealing your jar, make sure the mixture is a little liquidy, as the oats will absorb the liquid.
Don't go overboard with the protein powder. If I add a little too much, it starts to taste like chalky oats. I do less than a scoop for this recipe, but adjust for your preferences.
Oats can settle at the bottom, so give it a good stir before digging in.
Make 3-4 days worth during the weekend for a hassle-free, nutritious morning start.
If you find it too thick in the morning, add almond milk to loosen it up.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Overnight Refrigeration
- Cuisine: American
- Diet: Vegan
- Serving Size: ½ cup
- Calories: 152
- Sugar: 7.3 g
- Sodium: 639.9 mg
- Fat: 1.3 g
- Carbohydrates: 26.3 g
- Protein: 4.9 g
- Cholesterol: 0.6 mg
Keywords: oats, fall, pumpkin