With overnight oats, no one has an excuse not to balance their breakfast with protein, fat, carbs and fiber. Not only is it super easy to prep several in advance, but you have an array of flavor profiles from which to choose. Being holiday time, I felt it fitting to go after a fall favorite: pumpkin. Overnight oats are designed to be eaten cold, and you don’t have to cook them. Think of their night in the fridge as the cook time. They get perfectly soft and all the flavors meld together. But, if you like them warm, simply pull from the fridge, remove the silver top and place in the microwave for a minute or two.
I calculated the macros on this exact recipe so that you can see how important it is to measure your ingredients. If you went by the serving size on the bag of oats, you'd end up with significantly more carbs. That's not what we want. We want a BALANCED breakfast that has sustained energy, no blood sugar spikes, a nice dose of protein for muscle repair and fullness, as well as some healthy fat for satiety and, in this case, some much needed Omega 3's.
All protein powders are different. If your recipes need slightly more or less liquid based on the type of protein powder you use, adjust accordingly.
- Prep Time : 5 minutes
- Yield : 1
- 1/3 cup gluten-free oats
- 1 1/2 tablespoons ground flax
- 1 scoop vanilla, cinnamon or chocolate protein powder - (for kids, use 1/2 scoop)
- 1/4 teaspoon stevia
- 1/4 teaspoon pumpkin pie spice
- 1/2 cup unsweetened vanilla almond milk - (or coconut milk)
- 2 tablespoons canned pumpkin
- 1/4 teaspoon vanilla extract (optional)
- 1 tablespoon Lily's sugar-free chocolate chips
- 1 mason jar
- In a Mason jar, add the oats, flax, protein powder, sweetener, and pumpkin pie spice. Place lid on top and shake well.
- Open lid and stir in the milk and pumpkin (and extract, if using). Top with chocolate chips. Seal jar and place in fridge overnight.