Chocolate for breakfast is my kind of breakfast! But this overnight oat recipe was taken to the next level with the addition of pumpkin. Cue the autumnal breakfast twist! The recipe is also gluten free and high in protein.
Although I don’t ditch my post workout smoothies as the weather gets colder, I do tend to add in more oats. Theres just something cosy and comforting about a big bowl of oats…. and boy do I need it after my morning workouts.
With my post workout nutrition the most important thing to me is getting a good balance of carbs and protein. This recipe is exactly that with 29g Protein and 30g Carbs. The addition of the protein to the oats is what I find keeps me fuller for longer as well as to help with muscle recovery.
I added pumpkin to the recipe for something a little different and lets face it the pumpkin craze is well and truly on Instagram and Pinterest right now! However to be honest you can’t really taste it when mixed with the stronger chocolate flavour.
As well as pumpkin, Im also such a sucker for cinnamon, which is truly the perfect autumn spice. So as you can imagine I just love this time of year for baking and recipe creating. So expect a few more pumpkin spice recipes in the next few weeks.
- 1 cup (80g) Oats
- Scoop (40g) Chocolate Protein Powder
- ½ cup (45g) Pumpkin Puree
- 3 Tbsp Egg Whites
- Tbsp Flaxseeds
- Tsp Cinnamon
- Tsp Cacao Powder
- 1 Cup (100g) Natural Yoghurt
- Dark Chocolate Nibs
- Mix all the ingredients together in a bowl except for the toppings
- Top with the yoghurt and any other toppings you'd like to add
- Put in the fridge overnight or at least 3 hours
- Enjoy the next morning as a super easy and quick breakfast
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Hi, I’m Vicky and I created this blog to hopefully pass on my passion for baking up yummy healthy creations. Eating healthy and exercising is a big part of my lifestyle and something that is very important to me. Thanks for reading!