Description
Pumpkin Cheesecake Overnight Oats are a cozy and indulgent fall breakfast. They combine creamy pumpkin oats with a cheesecake-like layer, offering a nutritious yet dessert-like meal ready straight from the fridge.
Ingredients
Scale
- ½ cup rolled oats
- ½ cup milk (dairy or non-dairy)
- ¼ cup pumpkin purée
- 1 tbsp chia seeds
- ½ tsp vanilla extract
- ½ tsp pumpkin pie spice
- ½ tbsp maple syrup or honey
- ¼ cup Greek yogurt or cream cheese
- 1 tbsp milk
- ½ tbsp maple syrup or honey
- Optional: crushed graham crackers, cinnamon, maple drizzle
Instructions
- In a jar, mix rolled oats, milk, pumpkin purée, chia seeds, vanilla extract, pumpkin pie spice, and maple syrup.
- In a small bowl, stir together Greek yogurt or cream cheese, milk, and sweetener until smooth to create the cheesecake layer.
- Layer half of the oat mixture into the jar, followed by the cheesecake mixture, and then the remaining oat mixture.
- Seal the jar tightly and refrigerate overnight.
- Before serving, stir the contents. Adjust consistency with a splash of milk if needed.
- Add your favorite optional toppings like crushed graham crackers, a sprinkle of cinnamon, or a maple drizzle.
Notes
- Store in an airtight container in the refrigerator for up to 3 days for the best texture.
- For a dairy-free version, use almond, oat, or coconut milk and coconut yogurt.
- You can substitute mashed sweet potato or banana for pumpkin purée if desired.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 320
- Sugar: 16g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg