pumpkin pie overnight oats

If you missed my stories the other day, I am here to tell you that it finally happened. I needed a break from THE breakfast sammy. I am sure I will make my way back eventually, but in the meantime I am experimenting with some different flavors of overnight oats! 

First up – PUMPKIN PIE PROTEIN OATS!

Macros for one: 60g c / 10g f / 21g p

Ingredients:

One serving

• ½ cup rolled oats

• 60g 100% pure pumpkin puree

• ½ cup unsweetened almond milk

• ½ banana

• ¼ cup cinnamon cheerios

• 14g American Dream Nut Butter Pumpkin Cheesecake (or whatever your favorite brand/flavor)

• 1 tbsp Ms. Butterworth’s sugar free maple syrup

• ½ scoop of @iheartmacros vanilla protein powder

• 1/2tsp pumpkin pie spice (more or less depending on if you use pumpkin flavored nut butter)

Directions:

Assemble in jars or airtight containers. I used mason jars and stacked it in the following order:

• Oats and milk – stir to combine

• Protein Powder

• Pumpkin 

• Banana slices

• Cheerios (although next time I will put these aside and use it to top the oats when ready to eat to get the crunchy consistency)

• Nut butter

• Spices

• Syrup  

Let sit for at least four hours or overnight (can last throughout the week too). When ready to eat, dump into a bowl and stir until well combined. I like mine warm, so I warmed mine up in the microwave for about 90 seconds, pausing occasionally to stir. 

A few notes: you can definitely stir everything up BEFORE adding to the jar to make things easier. I just like the aesthetic of the stack. Also, if you’re using a nut butter that is NOT pumpkin flavored, you may want to add some more pumpkin pie spice + a little cinnamon. I found that ½ tsp was plenty for mine because the almond butter is already very pumpkin-y. 

What flavor should I try next?!