Protein Overnight Oats with Pumpkin and Chia

One of the keys to sticking with a healthy eating pattern is switching things up. We see clients all the time that try to stick to rigid, repetitive meal plans and the result is often the same: boredom, non-compliance and unbearable cravings. It helps to get creative with meals you already know and love. This pumpkin overnight oats recipe is a perfect example of switching things up in small ways to keep things interesting. We adjusted our Almond Butter Overnight Oats recipe to give it some fall flare by adding canned pumpkin and pumpkin pie spice.

This recipe is one example of a balanced breakfast. Not only does it have a vegetable in it, it also has multiple sources of fiber, healthy fat and protein.

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Protein Overnight Oats with Pumpkin and Chia

Yield: 1

ingredients:

• 1/2 cup unsweetened plain almond milk
• 1 tbsp chia seeds
• 2 tbsp almond butter*
• 1 tbsp maple syrup**
• 1/2 cup rolled oats
• 1/4 cup canned pumpkin
• 1/2 tsp pumpkin pie spice

instructions:

How to cook Protein Overnight Oats with Pumpkin and Chia

1. 1. In a mason jar or small bowl, add almond milk, chia seeds, maple syrup, pumpkin and spices. Stir to combine.
2. 2. Add oats and stir a few more times.
3. 3. Add almond butter, leaving some chunks of nut butter if desired. Be sure the oats are all moistened and immersed in the almond milk.
4. 4. Cover securely with a lid or plastic wrap and place in the refrigerator overnight (or at least 6 hours). 
5. 5. When ready to eat, garnish with desired toppings.

NOTES:

*We used almond butter, but any nut butter would be fine **Raw honey can be used in place of maple syrup Oats will keep in the fridge for up to 2 days, although they are best consumed within 12-24 hours.

Calories

512.57

Fat (grams)

25.64

Sat. Fat (grams)

2.43

Carbs (grams)

61.58

Fiber (grams)

13.75

Net carbs

47.83

Sugar (grams)

19.60

Protein (grams)

15.29

Sodium (milligrams)

17.30

Cholesterol (grams)

0.00

Created using The Recipes Generator