Pumpkin Cheesecake Overnight Oats
A no-cook breakfast combining pumpkin and cheesecake flavors into a nutritious, grab-and-go format. Perfect for busy mornings or family brunches.
Ingredients
Main Ingredients
- 1 cup rolled oats
- 1 cup milk (or your favorite non-dairy alternative) Non-dairy options include almond milk or coconut milk.
- 1/2 cup pumpkin puree
- 1/2 cup Greek yogurt (or non-dairy alternative) Feel free to swap for non-dairy yogurt if desired.
- 2 tablespoons maple syrup Adjust for sweetness preference.
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- a pinch salt
Instructions
Preparation
- In a bowl or jar, combine the rolled oats, milk, pumpkin puree, Greek yogurt, maple syrup, vanilla extract, pumpkin spice, and a pinch of salt. Stir until everything is well mixed.
- Cover and refrigerate overnight or for at least four hours to let the flavors meld.
- In the morning, stir your oats well and add more milk if you prefer a creamier consistency.
- Top with optional delights like crushed graham crackers, whipped cream, or nuts for an extra layer of flavor.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave with a splash of milk to retain creaminess. You can also freeze in a freezer-safe container.