Pumpkin Cheesecake Overnight Oats: The Best Fall Breakfast Treat
Start your day with the delicious flavors of pumpkin cheesecake in these quick and easy overnight oats. Perfect for fall!
- Prep Time: 10 minutes
- Total Time: 4 hours
- Yield: 2 servings 1x
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup rolled oats
- 1 cup milk (or non-dairy alternative)
- 1/2 cup canned pumpkin puree
- 1/4 cup Greek yogurt
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/4 teaspoon salt
Instructions
- In a bowl, combine rolled oats, milk, pumpkin puree, Greek yogurt, maple syrup, vanilla extract, pumpkin spice, and salt.
- Mix well until all the ingredients are well incorporated.
- Transfer the mixture to a jar or airtight container.
- Cover and refrigerate overnight (or for at least 4 hours).
- In the morning, stir the oats and enjoy, optionally topped with nuts or whipped cream.
Notes
- For a sweeter flavor, feel free to add more maple syrup.
- You can also add a spoonful of cream cheese for an extra cheesecake taste.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Pumpkin, Cheesecake, Overnight Oats, Breakfast, Fall