09/28/2026
Magnesium Overnight Oats - Chocolate Pumpkin Spice version! At Danielle Byron Henry Migraine Foundation and Migraine at School we love to give you recipes that are fun but can also help to support those hard days with migraine. This is an easy way to get in some extra magnesium for migraine prevention through food + add some fiber, omega 3’s, and even protein.
This was so incredibly good that I feel like it could pass for a healthy dessert if you add the chocolate shell on top. If you’re sensitive to chocolate - this is easy to edit with carob or just completely leave out.
Pumpkin Chocolate “Magnesium” Overnight Oats
Makes 4 servings
For the oats:
2 cups rolled oats
¼ cup chia seeds
¼ cup pumpkin seeds or 3 tablespoons pumpkin seed protein powder
1 ½ teaspoons pumpkin pie spice (I used 1 ½ teaspoons cinnamon and ¼ teaspoon ginger)
Pinch of mineral salt
2 1/4 cups milk (can use plant milk)
2/3 cup pumpkin puree
1 1/2 teaspoons vanilla extract
3 tablespoons maple syrup
1 cup yogurt or cottage cheese
For the chocolate topping:
½ heaping cup chocolate chips or carob chips
1 teaspoon coconut oil
Instructions:
Blend oats, chia, pumpkin seeds (or protein powder), pumpkin pie spice, mineral salt, milk, pumpkin puree, cinnamon, ginger, vanilla, mineral salt till smooth. Spoon into 4 glass jars. Top each jar with ¼ cup yogurt or cottage cheese, spreading it all the way to the edges of the jar.
Meanwhile melt the chocolate chips (or carob) and coconut oil in the microwave in 30 second intervals, stirring between each until the chocolate has just melted (it should be thin enough to pour - if not stir in more coconut oil). Pour on top of the yogurt and allow it to harden in the fridge. Allow it to chill in the fridge for 2-4 hours before serving.
Check out Danielle Foundation and Migraine at School for free resources like these recipes, mindfulness sessions, and more, as well as educational materials for schools, parents, and nurses.
Enjoy!