• Jennifer

High protein pumpkin overnight oats (with chia and pumpkin seeds)

They sit like this in fridge (with their lids on) until he's ready to eat one.

A couple of months ago, I developed this recipe for my husband to have for his breakfast (although at the time, it was a berry mix instead of pumpkin). I was concerned that he was not getting enough protein in the mornings. Even though eggs are the quintessential high-protein breakfast, I can't commit to making them every morning (because sometimes I can barely pour the coffee straight in the morning). And let's just admit that he's not gonna make his own eggs every morning, either.

Sometimes he eats breakfast at work, so we needed a portable option. AND, I really wanted to be able to make a batch of it (because, again, sometimes I don't function well in the a.m.). I decided to somehow include his protein powder since it works well for him digestively and he likes the taste. I had always enjoyed chia puddings and overnight oats in the past, so I decided to combine all three. He loves this breakfast and says it keeps him fuller for longer (which is a big deal for a guy who usually eats all his food by 10:30am).

*Depending on protein powder and type of yogurt used, this recipe will provide somewhere between 25 and 35 grams of protein.

High Protein Pumpkin Overnight Oats

makes one serving


*16 oz. mason jar recommended

1/2 cup almond milk

1/2 cup plain yogurt (we use grass-fed yogurt, use Greek yogurt for even more protein)

1 scoop vanilla protein powder (read my post about choosing protein powders)

1 tablespoon pumpkin puree

dash of pumpkin pie spice (or use some combination of cinnamon, ginger, allspice, nutmeg, and cloves)

1 tsp honey (optional, depending on the sweetness of your protein powder and your tastes)

2 tablespoons chia seeds

1/4 cup raw oats (quick or rolled, not steel cut)

1 tablespoon pumpkin seeds


Place almond milk, yogurt, protein powder, pumpkin puree, and pumpkin pie spice in a blender and blend until well combined. Pour mixture into a 16 oz. mason jar. Leave just enough space at the top for oats and seeds. Add oats and seeds and screw lid on jar. Refrigerate overnight. Keeps in the refrigerator for up to 5 days.

Ready for blending.

Note: Typically, I will make one week's worth of these breakfasts on Sunday night (so I will multiply this recipe by however many breakfasts he needs that week). Because he likes that the oats are still firmer, I don't mix them in. They sit on top until we shake it up in the morning. If you prefer softer oats, just shake the jar before putting them in the refrigerator. If you're not familiar with chia seeds, don't alarmed when they look *bigger* than they did when you added them. They absorb liquid, swell, and will thicken this mixture quite a bit. They are a big reason why this mix is so satiating. That being said, it will still be drinkable if you can't be bothered to use cutlery.


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