Corinne in Season

Pumpkin Pie Protein Overnight Oats

Yield: Makes 3 small jars

Pumpkin pie for breakfast? With protein? I’m listening. A little dessert-for-breakfast situation you can prep the night before. Very good without toppings. Very good with.

Ingredients

• ½ cup rolled oats
• ½ cup milk of choice
• ⅓ cup vanilla Greek yogurt
• 1–2 tbsp maple syrup, to taste
• ¼ cup pumpkin purée
• 1 tbsp chia seeds
• ½ tsp pumpkin pie spice
• 1½ scoops unflavored protein powder (Corinne used Naked Whey)
• Optional toppings
• Whipped cream
• Honey pecans

Instructions

1. Mix all the ingredients together until well combined.

   ½ cup rolled oats · ½ cup milk of choice · ⅓ cup vanilla Greek yogurt · 1–2 tbsp maple syrup, to taste · ¼ cup pumpkin purée · 1 tbsp chia seeds · ½ tsp pumpkin pie spice · 1½ scoops unflavored protein powder (Corinne used Naked Whey)

2. Divide between 3 small jars, cover, and refrigerate overnight.

   The oat mixture from Step 1

3. Stir in the morning, adding a splash of milk if you prefer a thinner consistency.

   A splash of milk, if you prefer it thinner

4. Add optional toppings and enjoy.

   Whipped cream · Honey pecans

Corinne's tips

corinneinseason.com