Pumpkin Cheesecake Overnight Oats
A quick and delicious breakfast featuring the cozy flavors of pumpkin and cheesecake, perfect for a nutritious morning.
Ingredients
Main ingredients
- 1 cup rolled oats Use rolled oats for the best texture.
- 1 cup milk (or non-dairy milk) Any milk works, including almond or oat milk.
- 1/2 cup pumpkin puree Canned or fresh pumpkin puree can be used.
- 1/2 teaspoon pumpkin pie spice Adjust based on your taste preference.
- 1 tablespoon maple syrup (or honey) Sweeten to taste.
- 1/4 cup Greek yogurt (or dairy-free alternative) For added creaminess.
- 2 tablespoons cream cheese (optional) Adds a cheesecake flavor.
- 1/2 teaspoon vanilla extract For extra flavor.
- to taste Chopped nuts or granola for topping (optional) Adds texture and flavor.
Instructions
Preparation
- In a bowl, mix the rolled oats, milk, pumpkin puree, pumpkin pie spice, maple syrup, Greek yogurt, cream cheese, and vanilla extract until well combined.
- Transfer the mixture to a jar or sealed container and refrigerate overnight.
Serving
- In the morning, stir the oats and add more milk if desired for consistency.
- Top with chopped nuts or granola before serving.
Notes
Store leftovers in a sealed container in the refrigerator for 3-4 days. Adjust sweetness and toppings as desired.