1-Begin by mixing 1 cup rolled oats, 2/3 cup vanilla protein powder, 1 teaspoon pumpkin pie spice, 1/2 cup pumpkin puree, 1 cup almond milk, and 2 tablespoons maple syrup in a bowl until everything blends well.

2-Divide the mixture into jars or bowls for easy storage.

3-For the topping, melt 1 tablespoon white chocolate chips with 1/2 teaspoon coconut oil in the microwave, stirring every 30 seconds until smooth.

4-Once melted, whisk in 1/4 cup vanilla Greek yogurt or coconut yogurt gradually to create a creamy layer.

5-Spread this topping over your oats and dust with an extra 1/4 teaspoon pumpkin pie spice.

6-Seal everything in airtight containers and pop it in the fridge overnight or for up to 3-5 days it’s that simple.

7-In the morning, you’ll have a delicious, chilled breakfast waiting.