Go Back
Pumpkin Cheesecake Overnight Oats
Michonne Zendaya

Pumpkin Cheesecake Overnight Oats

Creamy overnight oats flavored with pumpkin, warm spices, and a touch of cream cheese for a cheesecake-like taste — a nutritious and cozy fall breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 jars
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup old-fashioned rolled oats
  • 1 cup milk (dairy or non-dairy)
  • 1/2 cup pumpkin puree
  • 2 tbsp cream cheese, softened
  • 2 tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 2 tbsp chia seeds (optional, for thickness)
  • 2 tbsp graham cracker crumbs (optional, for topping)

Equipment

  • mixing bowl
  • spoon
  • measuring cups and spoons
  • 2 jars or containers with lids
  • refrigerator

Method
 

  1. In a mixing bowl, combine oats, milk, pumpkin puree, cream cheese, maple syrup, vanilla, pumpkin pie spice, and chia seeds if using. Stir until well blended.
  2. Divide mixture evenly into two jars or containers. Cover and refrigerate overnight or at least 4 hours.
  3. Before serving, stir well and top with graham cracker crumbs or granola if desired.

Notes

These oats can be made ahead and stored in the refrigerator for up to 4 days. For extra texture, top with crushed graham crackers, nuts, or granola before serving.