Pumpkin Cheesecake Overnight Oats: Easy Fall Breakfast Delight
Delight in the creamy flavor of pumpkin cheesecake with these easy overnight oats, perfect for a quick and satisfying fall breakfast.
- Prep Time: 10 minutes
- Total Time: 8 hours
- Yield: 2 servings
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup rolled oats
- 1 cup milk of choice
- 1/2 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 cup cream cheese, softened
- 2 tablespoons chopped pecans
Instructions
- In a large bowl, combine rolled oats, milk, pumpkin puree, pumpkin pie spice, maple syrup, and vanilla extract.
- Mix well until all ingredients are combined.
- In a separate bowl, beat the softened cream cheese until smooth.
- Layer the oat mixture and cream cheese mixture in jars or containers, starting with oats, then cream cheese, and repeating until all ingredients are used.
- Top with chopped pecans.
- Cover and refrigerate overnight.
- Enjoy chilled in the morning!
Notes
- Feel free to adjust the sweetness to your liking.
- For a non-dairy version, substitute with plant-based milk and dairy-free cream cheese.
Nutrition
- Serving Size: 1 jar
- Calories: 350
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg