Pumpkin Pie Overnight Oats

Another fall recipe with pumpkin and I’m not even sorry or waiting to post this because these are THAT good! I used my Triple Berry Overnight Oats recipe as a base and added in pumpkin and lots of spices. These are super easy to make, taste soo good and makes for the quickest and most convenient breakfast ever! Like I said with my first overnight oats recipe, I was a little skeptical of overnight oats at first because I was worried I wouldn’t like the texture, but these are perfect for me and I think it tastes great whether it’s straight out of the fridge or heated in the microwave.

Health Benefits:

  • Oats and flax seed are a good source of fiber, which is important for our digestive health.
  • Yogurt and milk both provide calcium and protein, essential for our skeletal and muscular systems. You can use whatever types work best for you, whether that’s dairy-free, lactose-free or regular!
  • Pumpkin puree is very high in vitamin A and is a good source of other antioxidants and minerals, as well.
  • Protein powder is an extra boost of protein, but a lot depends on the brand and type you use, so do your research.

Pumpkin Pie Overnight Oats

  • Servings: 1 1/2 cups
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The perfect recipe for a healthy, easy and delicious breakfast or snack that can be prepped in advance and tastes like pumpkin pie!


  • 1/2 cup oats
  • 1/4 cup walnuts and/or pecans
  • 1 tablespoon flax seed
  • 1 scoop protein powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1/4 cup pumpkin
  • 1/4 cup milk
  • 1/4 cup yogurt
  • 1 tablespoon maple syrup


  1. In a mason jar or tupperware with a sealable lid, combine all ingredients. I like to add dry ingredients first, shake well, then add wet ingredients and shake or mix together.
  2. Seal lid and place in refrigerator for 4 or more hours (I recommend overnight).
  3. Enjoy cold or warm. Heat by simply microwaving in a microwave safe bowl in 30 second intervals until heated through.

Whatever the season may be, I hope you find these oats to be a convenient and delicious breakfast or snack, whether you are pressed for time or not. Thanks for checking this post out, and if you try them, let me know what you thought in the comments!


Pumpkin Protein Pancakes

Have you ever found yourself with an opened can of pumpkin puree sitting in your fridge after making pumpkin bread, but you don’t want to repeat that recipe already? Enter, these pumpkin protein pancakes, which are both easy and delicious. They make for a great breakfast whether it’s fall or not and are also healthy and filling!

I based these off of the pancake recipe that my mom has been making my whole life, but then tweaked it to make it a little more healthy and a lot more pumpkin. I also topped it with a scoop of almond butter and a drizzle of pure maple syrup, which was the perfect combo!

Health Benefits

  • Pumpkin puree is extremely high in vitamin A content and is a good source of other antioxidants and minerals, as well.
  • Oat flour is packed with fiber, minerals and even protein, making it a healthier and more beneficial option than refined AP flours.
  • Protein powder or collagen peptides are optional in these pancakes, but if you are using these to refuel or are looking for an easy way to increase your protein, this is a great addition.
  • Almond butter is an optional topping, but is a great source of healthy fat and protein. I recommend using an almond butter without sugar or palm oil, only almonds.

Tips & Substitutions

  • If you don’t have oat flour, you can substitute it with whole wheat flour in order to still get the nutrients or you can make your own. This can be accomplished by blending dry oats in a food processor or blender until they reach a fine, flour-like consistency.
  • Pumpkin can be replaced by cooked and mashed sweet potato. This will change the taste of the pancakes, but it is a nutritious alternative and would be a good way to mix things up.
  • You can use any milk of your choice, whether that is a regular dairy option, lactose free or plant-based. Use what you have and what works with your dietary needs.
  • Almond butter is a delicious topping, but any nut butter of choice works great, or you could choose to top your pancakes with chopped nuts and even some greek yogurt!

Pumpkin Protein Pancakes

  • Servings: 6 pancakes using 1/4 cup batter each
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A healthier and nutrient packed seasonal pancake that will warm you right up!


  • 1/2 cup oat flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 cup pumpkin puree
  • 1/2 cup milk
  • 1 egg, beaten
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • 1 scoop protein powder


  1. Mix all ingredients together. Grease a pan or griddle and heat on medium.
  2. Using 1/4 cup, pour batter onto hot surface. Flip once bubbles appear all over the surface.
  3. Check to make sure reverse side of pancakes are cooked through, then plate and serve! I like to eat these with almond butter and maple syrup, but choose what toppings sound best to you!

I hope you all enjoy this recipe and found it to be as easy and yummy as I did! Thanks for being here and following along!!


Chocolate Peanut Butter Pumpkin Shake

Though it’s only the very beginning of fall, pumpkin spice and everything nice is already popping up everywhere! Though I’m not sure if I’m fully ready to embrace all of this until the weather cools off a little more and the leaves start to change, I still decided to stock up on pumpkin and get creative with this recipe. Also, I know pumpkin puree is sold out everywhere right now, so pro tip: check the health market section of your local Hy-Vee and you might find some hiding out from the masses there!

This is a “recipe” that I started making the other week as only a chocolate peanut butter shake, but then when I thought about posting it on here, I got the idea to add a little bit of pumpkin in for some added nutrients and fall flare! The pumpkin is subtle (you can always add more if you want more flavor), but I think it goes great with peanut butter and chocolate.

Health Benefits:

  • fairlife chocolate milk is a great refueling option, as it has 50% less sugar than regular chocolate milk, provides 13 g protein per 8 oz (1 cup), 350 mg of calcium and is also lactose free.
  • Peanut butter is another source of protein and healthy fat. I suggest using a natural peanut butter that does not have added sugar or palm oil.
  • Pumpkin is rich in vitamin A, minerals and beta-carotene, which your body is able to turn into vitamin A.
  • Oats are good source of carbohydrates that provide you with energy.
  • Protein powder is an optional addition to this shake, but adds protein. Make sure you know what is in your protein powder and how much you are getting per scoop/serving.

Chocolate Peanut Butter Pumpkin Shake

  • Servings: 2 1/2 - 3 cups
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A great breakfast or refueling option for fall that tastes as good as it sounds and is quick and easy to make!


  • 1 1/2 cups ice
  • 1 cup fairlife chocolate milk
  • 1/4 cup oats
  • 3 tablespoons pumpkin puree
  • 2 tablespoons natural peanut butter
  • 1 scoop protein powder


  1. Add all ingredients to a blender and blend until smooth.
  2. Add ice as needed until desired consistency is reached.
  3. Pour out and enjoy!