Breakfast · Fall · Vanilla

Pumpkin Protein Overnight Oats

  • Prep10 min
  • Serves2
  • Protein from the scoop20g
  • FlavorVanilla
Two jars of pumpkin protein overnight oats topped with pecans, pumpkin seeds and maple

If your mornings are a blur, this one is for you. Stir everything together the night before, and when the alarm goes off there’s a jar of creamy pumpkin oats waiting, with Vanilla MycoProtein mixed right in. It tastes like pumpkin pie and comes together in about 10 minutes.

The recipe makes two jars, so you’ve got breakfast handled for two days, or one for you and one for whoever steals it first. Each jar has about 20g of plant protein from the scoop alone.

Why you’ll love it

  • Zero morning effort. It’s ready when you are. Grab a spoon and go.
  • Fall in a jar. Pumpkin, maple and warm spice with smooth vanilla.
  • Keeps for days. Make a batch on Sunday and it’s good in the fridge for up to 4 days.

Our pantry picks

  • Pumpkin: We use Libby’s 100% Pure Pumpkin. It’s thick, smooth and just pumpkin, so the oats set up creamy instead of watery.
  • Maple syrup: We use Lakanto Classic Maple Syrup. It’s sweetened with monk fruit, so you get that cozy maple flavor with less sugar in the jar.

Tips and swaps

  • Use rolled oats, not steel-cut or instant. Rolled oats soak up the liquid and stay creamy.
  • Dairy-free? Use oat milk and a dairy-free yogurt. It’s just as creamy.
  • Too thick in the morning? Stir in a splash of milk.
  • Use plain pumpkin purée, not pumpkin pie filling, which already has sugar and spice in it.
  • Like it warm? Microwave it for about a minute and stir. Cold or warm, it works.

Make it your own

Top it with chopped pecans, pumpkin seeds and a drizzle of maple, or go with sliced apple and a sprinkle of cinnamon. A spoonful of nut butter on top never hurts either.

Ingredients

  • 1 cup rolled oats
  • 4 scoops (80g) Vanilla MycoProtein
  • 1/2 cup pumpkin purée (we use Libby's 100% Pure Pumpkin)
  • 1 1/4 cups milk or oat milk
  • 1/2 cup vanilla or plain Greek yogurt (or dairy-free yogurt)
  • 1 tbsp maple syrup, plus more to drizzle (we use Lakanto Classic Maple Syrup for less sugar)
  • 1 tbsp chia seeds
  • 1 tsp pumpkin pie spice
  • Pinch of salt
  • Chopped pecans and pumpkin seeds, for topping

Steps

  1. In a bowl, whisk the milk, pumpkin, yogurt, maple syrup and MycoProtein until smooth.
  2. Stir in the oats, chia seeds, pumpkin pie spice and salt.
  3. Divide between two jars, cover and refrigerate overnight (at least 6 hours).
  4. In the morning, stir and add a splash of milk if it's too thick.
  5. Top with pecans, pumpkin seeds and a drizzle of maple. Eat cold, or microwave for about a minute.

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