Pumpkin Cheesecake Overnight Oats Recipe
This Pumpkin Cheesecake Overnight Oats recipe combines creamy, spiced pumpkin flavor with a luscious cheesecake layer for a healthy and delicious make-ahead breakfast that’s perfect for autumn mornings or any time you crave a cozy, nutritious start to your day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 10 minutes (including refrigeration)
- Yield: 1 serving 1x
- Category: Breakfast
- Method: No-cook, Refrigeration
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Oats:
- ½ cup rolled oats
- ½ cup milk (dairy or non-dairy)
- ¼ cup canned pumpkin purée
- 1 tbsp chia seeds
- ½ tsp vanilla extract
- ½ tsp pumpkin pie spice
- ½ tbsp maple syrup or honey
For the Cheesecake Layer:
- ¼ cup Greek yogurt or cream cheese
- 1 tbsp milk (to thin out if needed)
- ½ tbsp maple syrup or honey
Instructions
- Prepare the Oats: In a bowl or jar, combine the rolled oats, milk, canned pumpkin purée, chia seeds, vanilla extract, pumpkin pie spice, and maple syrup or honey. Stir well until all ingredients are thoroughly mixed and the chia seeds are evenly distributed.
- Make the Cheesecake Layer: In a separate small bowl, mix the Greek yogurt or cream cheese with the milk and maple syrup or honey. Stir until smooth and creamy. Adjust the milk quantity if needed to achieve a spreadable consistency.
- Assemble the Oats: Spoon half of the pumpkin oats mixture into your serving container. Add the cheesecake layer on top, spreading it evenly. Then add the remaining pumpkin oat mixture, creating layered overnight oats.
- Refrigerate Overnight: Cover the container with a lid or plastic wrap and place it in the refrigerator for at least 6 hours or overnight. This allows the oats and chia seeds to absorb the liquid, resulting in a creamy, ready-to-eat breakfast.
- Serve and Enjoy: In the morning, give the oats a gentle stir if desired. You can enjoy them cold straight from the fridge or warm them slightly in the microwave. Optionally, top with nuts, seeds, or a drizzle of extra maple syrup before serving.
Notes
- You can use any type of milk you prefer: dairy, almond, oat, or soy milk all work well.
- Adjust the sweetness by adding more or less maple syrup or honey according to your taste.
- For a vegan version, use non-dairy milk, a vegan cream cheese or plant-based yogurt, and maple syrup instead of honey.
- The pumpkin pie spice typically contains cinnamon, nutmeg, ginger, and cloves—adjust spices to your preference.
- Overnight oats can be stored in the refrigerator for up to 3 days, making them perfect for meal prep.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 10 mg
Keywords: Pumpkin Overnight Oats, Pumpkin Cheesecake Oats, Healthy Breakfast, Fall Breakfast Recipe, Make-Ahead Breakfast
