Ingredients
Scale
- 3 cups almond or cashew milk
- ½ cup pumpkin puree
- ½ cup vanilla protein powder
- 2 cups rolled oats
- ¼ cup chia seeds
- ¼ cup hemp seeds
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- Toasted walnuts (for topping)
- Chopped dates (for topping)
- Pomegranate seeds (for topping)
Instructions
- Whisk together almond or cashew milk, pumpkin puree, and vanilla protein powder until smooth.
- Add rolled oats, chia seeds, hemp seeds, and sea salt; mix well.
- Stir in maple syrup, cinnamon, ginger, nutmeg, and cloves until evenly combined.
- Divide the mixture into jars, seal tightly, and refrigerate overnight.
- When ready to serve, top with walnuts, dates, and pomegranate seeds.
Notes
For creamier oats, let sit for at least 6 hours in the fridge.
Adjust sweetness with more or less maple syrup to suit your taste.
Use fresh or canned pumpkin puree as preferred.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-cook
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 10
- Sodium: 180
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 8
- Protein: 15
- Cholesterol: 0