Pumpkin Cheesecake Overnight Oats Recipe
A creamy and nutritious Pumpkin Cheesecake Overnight Oats recipe combining the flavors of fall with a rich cheesecake layer. Perfect for a make-ahead breakfast, this recipe uses rolled oats, pumpkin purée, chia seeds, and spices, layered with a smooth Greek yogurt or cream cheese mixture sweetened naturally with maple syrup or honey.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 10 minutes (including chilling time)
- Yield: 1 serving 1x
- Category: Breakfast
- Method: No-cook, overnight soaking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Oats Base
- ½ cup rolled oats
- ½ cup milk (dairy or non-dairy, such as almond or oat milk)
- ¼ cup canned pumpkin purée
- 1 tbsp chia seeds
- ½ tsp vanilla extract
- ½ tsp pumpkin pie spice
- ½ tbsp maple syrup or honey
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 Base: In a medium bowl, combine the rolled oats, milk, canned pumpkin purée, chia seeds, vanilla extract, pumpkin pie spice, and maple syrup or honey. Stir well to mix all ingredients thoroughly.
- Mix the Cheesecake Layer: In a separate bowl, whisk together Greek yogurt or cream cheese with 1 tablespoon of milk and ½ tablespoon of maple syrup or honey until smooth and creamy. Add more milk if necessary to reach a spreadable consistency.
- Assemble Overnight Oats: In a glass jar or bowl, layer the pumpkin oat mixture first, followed by the cheesecake mixture. Optionally, repeat the layers depending on jar size or serve with cheesecake mixture on top.
- Refrigerate: Cover the container and refrigerate overnight, or for at least 6 hours, allowing the oats and chia seeds to absorb the liquids, creating a creamy texture.
- Serve and Enjoy: Before serving, give the oats a gentle stir if desired. You can add toppings such as chopped nuts, a drizzle of maple syrup, or a sprinkle of cinnamon for extra flavor and texture.
Notes
- Use full-fat Greek yogurt or cream cheese for a richer, creamier cheesecake layer.
- Maple syrup or honey can be adjusted to taste or replaced with another sweetener like agave nectar.
- Pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, ginger, and cloves according to preference.
- This recipe is easily vegan-friendly by using plant-based milk and a vegan cream cheese or yogurt alternative.
- Overnight oats can be stored in the refrigerator for up to 3 days, making it great for meal prep.
- For added texture, sprinkle chopped nuts or granola on top just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 55 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 15 mg
Keywords: pumpkin cheesecake overnight oats, pumpkin oats, healthy breakfast, easy overnight oats, fall breakfast recipe, chia seed oats
