Description
A quick and easy breakfast featuring the flavors of pumpkin cheesecake, perfect for busy mornings.
Ingredients
Scale
- 1/2 cup rolled oats
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup canned pumpkin puree
- 2 tablespoons cream cheese (softened)
- 1 tablespoon maple syrup (or honey)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- A pinch of salt
- Toppings: crushed graham crackers, whipped cream, or nuts (optional)
Instructions
- Combine the rolled oats, milk, pumpkin puree, cream cheese, maple syrup, vanilla extract, pumpkin pie spice, and salt in a mixing bowl. Stir well to mix everything together.
- Transfer the mixture to a jar or container with a lid.
- Seal the jar and place it in the refrigerator overnight, or for at least 4 hours.
- Stir the oats in the morning to combine the ingredients.
- Top with crushed graham crackers, whipped cream, or nuts if desired.
- Enjoy your pumpkin cheesecake overnight oats!
Notes
Can be made vegan by using non-dairy milk and vegan cream cheese. Best enjoyed fresh, but can be stored in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg