High-Protein Pumpkin-Date Overnight Oats are very tasty. These oats are prepared quickly in 15 minutes, so they are good for making a quick breakfast. They contain oats, pumpkin, almond milk, Greek yogurt, flaxseed, dates, pecans, & seasonings. This dish has Greek yogurt in it so it is good for dairy-free diet. These oats store nicely, and their taste and texture will remain the same, so we would easily prepare them in advance for meal prep. Serve these High-Protein Pumpkin-Date Overnight Oats with fresh fruits, pumpkin seeds, & extra Greek yogurt.
STATS:
- Caloric Count: 350 kcal
- Prep Duration: Fifteen minutes
- Chilling Time: 6 hours
- Serving size: 1 cup
- Cook time: 0 minutes
- Cuisine: American
- Total time: 6 hours 15 minutes
- Course: Breakfast
- Diet: High-protein, vegetarian
- Serving: 6
EQUIPMENT:
- Big mixing vessel
- Whisk
- Cutting board
- Small bowl
- Airtight containers or mason jars
- Small blender
- Knife
INGREDIENTS:
- 3 cups almond milk
- 1 cup unseasoned pumpkin
- ½ cup whole-milk Greek yogurt
- 3 tbsp. flax meal
- 1 tsp. vanilla extract
- ¾ tsp. cinnamon powder
- Third-fourth tsp. ginger powder
- ¼ tsp. salt, + ⅛ teaspoon
- 3 cups old-fashioned rolled oats
- Five pitted Medjool dates
- 5 tbsp. hot water
- Half cup pecans
INGREDIENT NOTES:
UNSWEETENED ALMOND MILK:
- Include the unsweetened almond milk to provide the creamy texture in the overnight oats. We would also utilize the unsweetened soy milk instead if required for extra protein.
CANNED PUMPKIN:
- Add the canned pumpkin to provide the smooth texture and natural sweet taste in the oats. It is best to utilize pure pumpkin puree to enrich the flavor.
OLD-FASHIONED ROLLED OATS:
- Utilize the old-fashioned rolled oats to prepare these overnight oats. They will provide a soft texture and absorb the liquid nicely. We would also utilize the instant oats instead if required, but they may become softer.
MEDJOOL DATES:
- Include the pitted Medjool dates to provide a natural sweet taste in the overnight oats. We have to soak the dates in hot water, so they become soft & blend nicely into a smooth paste.
INSTRUCTIONS:
- Put the dates in the small vessel along with hot water in it and let it immerse for five to ten minutes or till they get soft.
- Now mash the dates with a fork or blend them to make it smooth.
- Include the canned pumpkin, almond milk, cinnamon powder, vanilla essence, Greek yogurt, flax meal, & salt in the big mixing vessel.
- Now mix all the items till it gets smooth and combine evenly.
- Include the rolled oats in the mixture and mix to coat the oats with the liquid.
- Now add the date paste till it distributes evenly.
- Include the mixture equally in six mason jar and cover them and put them, in the fridge for six hours till it gets thick & creamy.
- Mix the oats and add some milk if it becomes too thick then add the pecans & salt on it and serve.
SERVING SUGGESTIONS:
FRESH FRUITS:
- Apple slices
- Banana slices
- Fresh pear
CRUNCHY TOPPINGS:
- Toasted pecans
- Pumpkin seeds
- Chopped walnuts
FLAVOR ENHANCERS:
- Ground cinnamon
- Vanilla extract
PROTEIN ADDITIONS:
- Greek yogurt
- Unsweetened soy yogurt
- Protein powder
TIPS:
- Add the pure canned pumpkin puree instead to avoid the extra sugar content.
- Include the protein powder in forming the base to add more protein in the dish.
- Properly toast the pecans to enrich their aroma & flavor.
STORAGE INFORMATION:
FRIDGE:
- Add the overnight oats in the jar & store for 3-4 days.
FREEZER:
- Put the oats in a jar and freeze for two months, though it will make the oats soft.
FAQs:
Could we make the dairy-free overnight oats?
- Yes, we can make the dairy-free overnight oats by utilizing the soy yogurt instead for this purpose.
Is this dish enriched in protein content?
- Yes, this dish is enriched in protein content as it has the Greek yogurt, almond milk, flax meal, and pecans in it.
Could we prepare this with fresh purée?
- Yes, we can easily make it with fresh pumpkin purée, but it should be smooth and not contain excess water.
NUTRITIONAL INFORMATION:
Calories: 350 kcal
Net carbs: 42 g
Serving: 6
Iron: 2.5 mg
Total carbs: 54 g
Vitamin A: 250 µg RAE
Fiber: 12 g
Calcium: 180 mg
Protein: 11 g
Serving size: 1 cup
Sodium: 180 mg
Potassium: 400 mg
