Chocolate Chip Pumpkin Oats

Chocolate Chip Pumpkin Oats

It was really nice to have been able to throw this all together yesterday. I was able to wake up this morning, workout and then just warm up individual portions. It was perfect! Here’s to meal planning!


  • 10 T almond butter
  • 3 teaspoons vanilla extract
  • 2 1/2 T maple syrup (Grade B)
  • 1 1/4 C canned pumpkin (not pie filling)
  • 1 2/3 C vanilla almond milk (I use Silk)
  • 1 1/2 C old fashioned oats
  • 1 1/2 teaspoon cinnamon
  • 1 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon himalayan salt
  • 9 T chocolate chips
  • 6 T vanilla protein powder (I use plant fusion Vegan vanilla bean)


  1. Combine almond butter, vanilla extract and maple syrup. Microwave for 20 -30 seconds and stir until well blended.
  2. Add pumpkin, milk and oats.
  3. Stir well and make sure almond butter is mashed thoroughly. I used chunky and that was not a hit with my texture sensitive son. I will use creamy almond butter next time! He liked the flavor just not the crunch!
  4. Add cinnamon, pumpkin pie spice, salt and vanilla protein powder. Stir well and then mix in chocolate chips
  5. You can then place in single size mason jars and seal tightly. I kept all the servings together simply because I didn’t have individual small jars.
  6. Place in the fridge overnight.
  7. Warm them up in the morning or eat them cold. You can transfer the oats to a small crock pot to warm up slowly. Or slowly heat your servings up in a sauce pan or if you are really short on time, the microwave will work in a pinch.
  8. Garnish with a few chocolate chips or a cinnamon stick.

Oats can be stored in the fridge for up to 3 days.

Thanks to for the inspiration on this recipe.

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