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.
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.
You can, of course, still have it even if it's not pumpkin season, or try High-Protein Vegan Banana Cream Pie Overnight Oats or Vegan Blueberry Overnight Oats with Raspberry Chia Jam for variety.
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Why You'll Love This Recipe
- 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.
Ingredient Overview
Here is a picture overview of this culinary dream team. For quantities, see the recipe card.
- Adding protein powder to overnight oats is a great way to boost nutrition, especially for those who are active, short on time, or need a balanced start to the day. Vegan protein powders, made from pea, rice, hemp, and other plant-based sources, vary in texture and nutrients, so check labels for additives if you prefer a cleaner option. Some powders can be gritty, but pre-mixing them with a bit of liquid before adding to your oats can create a smoother, more enjoyable texture.
- Make sure to get raw rolled oats (also known as old-fashioned oats).
- Get pumpkin puree, not pumpkin pie filling...ask me how I know.
- Use pumpkin pie spice or a mix of cinnamon, nutmeg, and cloves
- Add optional toppings such as chopped pecans, chia seeds, a dollop of coconut yogurt
Substitutions
- 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.
Topping Ideas
Here's a list of toppings to elevate your oat game by adding more flavor, texture, and extra nutrients.
- Toasted Pecans
- Chia Seeds
- Coconut Yogurt
- Vegan Greek Yogurt
- Fresh Berries
- Banana Slices
- Almond Butter or Peanut Butter
- Dark Chocolate Chips
- Granola
- Pomegranate Seeds
- Hemp Seeds
- Cacao Nibs
- Pumpkin Seeds
- Maple Syrup Drizzle
- Sprinkle of Ground Cinnamon
Variations
- 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.
How To Make High-Protein Overnight Pumpkin Oats
If you enjoy pictures, here is the tasty slideshow for this recipe. See the recipe card for details.
Step 1: 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.
Step 2: Stir in the pumpkin pie spice, protein powder, and a pinch of salt. Feel free to adjust the spices according to your preference.
Step 3: 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.
Step 4: 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. Go-to toppings are chopped pecans with sliced banana and a sprinkle of hemp seeds. See below for more.
Top Tips
- 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. 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.
- 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 a splash of oat milk to loosen it up (or any plant-based milk will be fine).
Serving Suggestions
- Layer your overnight oats with toppings like coconut yogurt and fresh fruit for a fancier presentation.
- If serving to guests, set up an "Oats Toppings Bar" for a customized breakfast experience.
- Dish it into bowls, then sprinkle your toppings in neat little rows for that "Instagram chef" look.
Overnight Pumpkin Oats FAQS
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.
Yes, but they'll have a softer texture.
Yes, but always read labels and opt for certified gluten-free oats.
Got a minute? I'd love for you to dive into the comments and rate these High-Protein Overnight Pumpkin Oats . Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
High-Protein Overnight Pumpkin Oats
Ingredients
- 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 scant scoop plant-based protein powder
- pinch of salt
Toppings (see the post for more suggestions)
- toasted pecans
- chia seeds
- coconut yogurt
- sliced bananas
Instructions
- 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.
Rob says
I love these. The pumpkin flavor is rich, and the texture is great.
Rob says
I tried the High-Protein Overnight Pumpkin Oats from Nuts and Twigs and absolutely loved it! The blend of pumpkin and spices was perfect, and the protein boost was a great start to my day.