I’m loving pumpkin right now. Try it in overnight oats!

How is everyone doing this week? How is your refrigerator feeling this week? It’s Thursday so our fridge is starting to empty out which got me thinking about some things I can’t get enough of lately.


I love pumpkin, Willie hates it. That’s fine. That means I can eat all the pumpkin and not have to share. September came around and everyone went pumpkin obsessed. For some reason September triggers fall in people’s mind when it just triggers extremely hot and humid weather for me. I’m longing for fall though for “cooler” temperatures and more time with my running group. I’m trying to nudge it along by breaking out the pumpkin. I’ve been putting it in my overnight oats. I have big plans for pumpkin this year: pumpkin butter, pumpkin pancakes, pumpkin and sweet potato mash…

Pumpkin overnight oats:

1/2 cup traditional oats
1/2 cup skim milk (or your milk of choice: almond milk, 2%, whatever)
1/4 cup pineapple, diced
1 tbsp greek yogurt (plain or vanilla)
2 tbsp pumpkin puree (not to be confused with pumpkin pie mix)
1 tsp chia seeds
half a banana, sliced
cinnamon to taste
dash of nutmeg

Here’s what you do:

1. Get a cute mason jar. I don’t have mason jars so I just use a regular container that has a air tight lid on it.
2. Combine all the ingredients together and mix together.
3. Put the container in the fridge for at least 6 hours…it’s called overnight oats for a reason.
4. Eat in the morning!

Do you like pumpkin? What’s your favorite pumpkin recipe?