My very first Breakfast Food Friday recipe (and one of my most popular recipes overall) was peanut butter cookie dough overnight oats. The texture is thick and chewy, without being pudding like – cookie dough was the only way I could describe them. Alyssa’s on the cookie dough oat band wagon as well, and Courtney featured some delicious looking custard oats yesterday.
I used the same basic ingredients to make these oats, but subbed in vanilla protein powder for the peanut flour and of course, added pumpkin. They’re delicious cold, but even better microwaved for 1.5 – 2 minutes the next morning!
Best Pumpkin Overnight Oats (Hot or Cold)
Prep Time: 5 minutes
Cook Time: Overnight
Ingredients (1 serving)
- 1/3 cup oats
- 1 Tbsp flax
- 1 tsp chia seeds
- 1 scoop MRM vanilla protein powder
- 1/4 tsp cinnamon
- pinch pumpkin pie spice
- 2 Tbsp greek yogurt
- 1/4 cup pumpkin
- 1/2 cup milk (I used vanilla almond)
- 4 drops vanilla stevia (or brown sugar, to taste)
Mix ingredients well.
Refrigerate, covered, overnight in fridge.
Microwave 1:30 – 2:00 minutes, or enjoy cold!
Approximate nutrition: 290 calories, 8g fat, 30g carbs, 29g protein
These oats are a great alternative to the pumpkin protein pancakes from last week! Link up you own favorite breakfast (pumpkin related or not!) below!