Go Back
–+ servings
Jar of pumpkin pie cottage cheese overnight oats with chia seeds, topped with chopped pecans and cinnamon, with a pumpkin and a bowl of pecans beside it
Print

Pumpkin Pie Cottage Cheese Overnight Oats

Creamy no-cook pumpkin overnight oats with cottage cheese for about 21g protein per jar.
Course Breakfast
Cuisine American
Keyword high protein breakfast, overnight oats
Prep Time 10 minutes
Chill 6 hours
Total Time 6 hours 10 minutes
Servings 2 serving
Calories 446kcal

Ingredients

  • 1 cup old-fashioned rolled oats
  • 1 cup 2% cottage cheese small curd
  • 1 cup unsweetened almond milk plus more to loosen
  • 1/2 cup canned pumpkin purée not pie filling
  • 2 tbsp chia seeds
  • 2 tbsp pure maple syrup
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 2 tbsp chopped pecans for topping

Instructions

  • Mix the base: In a medium bowl, stir together the oats, cottage cheese, almond milk, pumpkin purée, chia seeds, maple syrup, pumpkin pie spice, vanilla and salt.
  • Stir well: Stir for 30 seconds until there are no streaks of pumpkin left.
  • Portion: Divide the mixture between two 16-ounce jars or containers.
  • Chill: Cover and refrigerate for at least 6 hours or overnight.
  • Loosen: Stir in a splash of almond milk if the oats are thicker than you like.
  • Top and serve: Top with the chopped pecans and a dash of cinnamon. Serve cold, or microwave 60 to 90 seconds for a warm bowl.

Notes

Store covered in the fridge up to 4 days. Nutrition is an estimate per jar, calculated from standard USDA values; brands vary.

Nutrition

Serving: 1serving | Calories: 446kcal | Carbohydrates: 58g | Protein: 21g | Fat: 16g | Sodium: 540mg | Fiber: 11g | Sugar: 19g