Pumpkin Cheesecake Overnight Oats
This delightful pumpkin cheesecake overnight oats recipe combines the classic flavors of pumpkin cheesecake with healthy ingredients, making it perfect for breakfast or a snack.
Ingredients
Main Ingredients
- 1 cup rolled oats Use old-fashioned rolled oats for best texture.
- 1 cup almond milk Can substitute with any milk of choice.
- 1/2 cup pumpkin puree Use canned or homemade pumpkin puree.
- 1/4 cup Greek yogurt Can substitute with dairy-free yogurt.
- 2 tablespoons maple syrup Or any sweetener of choice.
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 pinch salt
- to taste Chopped nuts or granola for topping (optional)
Instructions
Preparation
- In a mixing bowl, combine the rolled oats, almond milk, pumpkin puree, Greek yogurt, maple syrup, vanilla extract, pumpkin pie spice, and salt. Stir until everything is well mixed.
- Divide the mixture into jars or containers with lids.
- Seal and refrigerate overnight (or at least 4 hours) to allow the oats to soak and soften.
- In the morning, stir the oats and add a splash of milk if desired to reach your preferred consistency.
- Top with chopped nuts or granola before serving. Enjoy!
Notes
Store the oats in an airtight container in the fridge for up to 3 days. You can prepare multiple jars at once for convenience. Avoid using instant oats as they can become mushy.