Autumn Overnight Oats


“Mama, there’s a beautiful wind outside!” My daughter reported last week. “Those are the breezes of October,” I informed her. A phrase that my youngest sister coined when she was six years old and that has stuck with our family since. For some, the arrival of Fall is marked by the appearance of pumpkin spice everything. For me, it’s the breezes; Even if those breezes are just moving the warm sticky-ish air.

So. Without further ado, it’s fall y’all. Note: that will be the first and last time you hear me say that phrase. I have a little confession. Prepare yourselves, ladies. I don’t like pumpkin spice – anything. Please don’t tell the other moms. I’ve only started making mom friends after almost six years of momming and, well, I want to keep them. I promise, I love the taste of fall, just not by way of pumpkin spice. I’m more of a pecan pie sort of gal if you know what I mean.

The flavors of fall are some of my favorite. Warm, robust, and comforting. They bring to mind time spent with family and friends. And mark the beginning of a season of celebration. 

This overnight oats concoction was adapted from a recipe developed by a dear friend of mine and fantastic baker at Lushious Cupcakes. I present to you, a bountiful and protein filled overnight oats recipe.

Autumn Overnight Oats

Autumn Overnight Oats

1 Serving    |     Active Cooking Time 10 minutes     |     Inactive cooking time 8 hrs

In a wide mouth mason jar combine the following

1/2 Gluten Free Whole Oats
2 TBS Chia Seeds
1 Scoop Vega Protein & Greens Powder (Vanilla Flavor)
1 tsp vanilla extract
1/8 tsp Ground Cinnamon
Dash of Nutmeg
Zest from 1 medium Orange
1/2 TBS Pure Maple Syrup
8 oz of Coconut Milk


Shake to mix well. Seal and store overnight in the refrigerator.
Top in the morning with sliced almonds (toasted if you wish), fresh pomegranate seeds, and coconut shreds.

It’s full of fiber, healthy fat, and protein.

And it’s dairy free and gluten free.

You’re welcome. And do the fall things – y’all!


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