A creamy and protein-packed breakfast made with oats, pumpkin puree, maple syrup, and warm spices. Perfect for busy mornings and meal prep.

¼ cup (56g) plain nonfat Greek yogurt (Chobani Non-Fat or Fage Total 0%)

½ cup (120g) unsweetened vanilla almond milk

¼ cup (61g) pumpkin puree

1–2 tablespoons pure maple syrup

½ teaspoon Simply Organic Alcohol-Free Vanilla Flavor or Watkins Clear Vanilla Flavor

½ cup (48g) rolled oats

2 teaspoons chia seeds

½ teaspoon pumpkin pie spice

1. In a medium bowl, mix Greek yogurt, almond milk, pumpkin puree, vanilla flavor, and maple syrup until smooth.

2. Stir in oats, chia seeds, and pumpkin pie spice until fully combined.

3. Taste and add more maple syrup if you prefer a sweeter flavor.

4. Pour mixture into a jar or container, cover, and refrigerate for at least 4 hours or overnight.

5. Stir before serving and enjoy cold, or warm gently in the microwave for 30–45 seconds.

For a vegan or dairy-free version, use dairy-free yogurt such as So Delicious Coconut Milk Yogurt or Silk Almond Milk Yogurt.

If you don’t have pumpkin pie spice, use ½ teaspoon cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon ginger, and a small pinch of cloves or allspice.

Add a scoop of protein powder for extra protein, or top with chopped nuts, pumpkin seeds, or fruit before serving.

Keeps well in the refrigerator for up to 5 days.