Description
Creamy, spiced pumpkin cheesecake overnight oats perfect for a healthy fall breakfast.
Ingredients
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
1. Mix oats, milk, pumpkin, chia seeds, vanilla, spice, and syrup in a jar.
2. In a small bowl, mix yogurt, milk, and sweetener.
3. Layer oats and cheesecake mix in the jar.
4. Cover and refrigerate overnight.
5. Stir before serving, adjust milk if needed.
6. Add toppings and enjoy.
Notes
Store in fridge up to 3 days.
Swap pumpkin for sweet potato or banana.
Make dairy-free with almond, oat, or coconut milk.
- 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
Keywords: pumpkin cheesecake overnight oats, fall breakfast recipes, healthy pumpkin breakfast