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  • Lindsey, EDRD

Overnight Overhaul

Fun fact: when I was in grad school, I ate oatmeal for lunch 99% of the time...for two years...

...and I've been mainly taking a break ever since.

I mean, I'm forever TEAM OATS because they're cheap and easy and high nutrient. This past weekend I made another batch of pumpkin hemp heart donuts and I had a teeny bit of leftover pumpkin puree, plus hemp hearts. That got me thinking, and thus pumpkin pie overnight oats was born. Pumpkin- even the canned kind- is a great source of vitamin A. The hemp hearts give a good boost of healthy fats and protein. The oats- Welcome to Fiber Town, Population: You.

Pumpkin Pie Overnight Oats

1/3 cup plain dry oats (does not matter what type- quick, steel cut, etc)

2 tablespoons pumpkin puree

2 teaspoons maple syrup (or honey)

1 tablespoon hemp hearts

1/2 cup unsweetened almond milk

A few pinches each of cinnamon and nutmeg

This could not be any easier! Combine all the ingredients in a jar. Cover and refrigerate for at least three hours. The oats will soak up a lot of the milk and the hemp hearts will soften, leaving you with a creamy pumpkin-pie-like breakfast or snack.

I ate mine as-is but you could get fancy and chop up some walnuts or pecans to top it off.

Makes one serving. Per serving: 199 calories, 25 grams carbohydrates, 2 grams fiber, 8 grams fat (all heart healthy unsaturated), 7 grams protein, 65 mg sodium.

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