Savory Pumpkin Oatmeal with Pesto

I love overnight oats and this is a fun and savory twistthat packs a punch of flavor and is very filling.  The mixture will be a little loose when you put them in the fridge, but the oats will soak up more of the liquid overnight, and again when they bake the next day.

This recipe takes a little bit of effort to make – some prep day one, and some on day two, but is really quite easy and worth the little bit of extra time.  I like it so much, I will be coming up with a few extra twists in the next few weeks to try.

Packed with nutrition this vibrant oatmeal recipe is incredible.   If you wish to make this dairy free – simply use stock or nut milk, and omit the parmesan cheese. It is still delicious.  I got all of the ingredients for this except the seasonings at my local food bank, and have eaten it both with and without the parmesan.  If you are looking for gluten free – this is an excellent recipe – just double check both your oats, and your cooking liquid to be sure there is no hidden gluten.


Overnight Savory Pumpkin Oatmeal


Soft Boiled Eggs and Pumpkin Seed Pesto


  • 1/3 cup + 1 tbsp olive oil
  • 1 cup oats, (not the quick cooking kind)
  • 4 cups milk of your choice or low sodium chicken or vegetable stock
  • 2 cups pumpkin puree
  • 1 tsp onion powder, divided
  • 1 tsp garlic salt, divided
  • 1 tbsp fresh sage, finely chopped
  • ½ cup raw pumpkin seeds
  • 2 cups packed fresh spinach
  • ¾ cup grated parmesan, plus more for topping
  • 1 lemon
  • 8 eggs


In a medium skillet, heat olive oil.  Toast oats for one minute, stirring constantly, until fragrant.  Stir in liquid, pumpkin puree, ½ tsp onion powder, ½ tsp garlic salt, and sage.  If using steel cut oats, cook completely, uncovered stirring constantly for 25-30 min.  If using rolled oats or something similar, heat mixture to bubbling and remove from heat.  Stir in ½ cup grated parmesan cheese.  Pour into individual baking dishes, cover and refrigerate overnight (or up to 3 days)

To make the pesto, pulse pumpkin seeds, spinach, remaining ¼ cup parmesan, remaining garlic salt and onion powder with 1 tsp lemon zest and 1 tbsp lemon juice until smooth.  Store in an airtight container in the refrigerator until ready to use, or up to 2 weeks. Can also freeze for up to 3 months)

Remove oatmeal from fridge and uncover.   Remove pesto from fridge and allow to come to room temp.

Preheat oven to 375°F.   Bake oatmeal, uncovered for 20-25 minute or until heated through, and bubbling.

Meanwhile, fill a medium saucepan with 6 inches of water, leaving at least 2 inches to top of pan for water expansion, and bring to a boil.  Gently add eggs and boil for 6 – 7 minutes.  Drain and plunge into ice bath.   Gently peel shells off of eggs.

To serve, top oatmeal with a drizzle of pesto, two soft boiled eggs (slice with a sharp knife directly in bowl to prevent losing any of the yolk.) and additional shaved parmesan. Season with salt and pepper and serve hot. (Tip, I return each one dish to the oven while I work on the others to keep it piping hot )


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