Overnight Pumpkin Oats – Good Eats

Recipe: Overnight Pumpkin Oats
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Ingredients:
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• 1 Can pure pumpkin, 15 ounces (not pumpkin fie filling)
• 2 Cups rolled oats
• 5 Scoops (150g) Protein, vanilla
• Handful pecans (about one-fourth of a cup)
• Ground cinnamon, nutmeg, ginger, cloves or allspice – to taste
• Optional: Splenda or equivalent low-calorie sweetener – to taste
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Directions:
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• Dump the canned pumpkin into a big bowl and mix in all the ingredients except the pecans. You’re going to think the protein powder and oats aren’t going to incorporate into the thick pumpkin, but they will. Just keep stirring. For the spices, I suggest a lot of cinnamon and a dash of everything else, but it’s up to you. It’s pretty tasty with cinnamon alone. Make it a couple of times and you’ll figure out what you like. It’s also perfectly fine without additional sweetener, but add a bit if you want it sweeter.
• Transfer the mixture to a flat baking dish or a Tupperware-type container. Spread evenly.
• Top with pecans and another dash of cinnamon. Cover.
• Refrigerate overnight or at least 5 hours before digging in.
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Calories and Macros: You might get six servings out of this, but I’ll assume you’re a big eater. Divide the dish into four big-boy servings and each one contains:
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• Calories: 376
• Protein: 33 grams
• Carbs: 42 grams (8 grams fiber)
• Fat: 9 grams