Pumpkin Cheesecake Overnight Oats Recipe
This Pumpkin Cheesecake Overnight Oats recipe combines creamy pumpkin puree, warm spices, and a luscious cheesecake layer, creating a healthy, make-ahead breakfast that tastes just like a slice of pumpkin cheesecake. Easy to prepare and perfect for chilly mornings, it features a blend of rolled oats, chia seeds, Greek yogurt, and optional toppings such as crushed graham crackers and maple syrup for a delightful texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 10 minutes (including chilling time)
- Yield: 1 serving 1x
- Category: Breakfast
- Method: No-cook, overnight soaking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Oats:
- ½ cup rolled oats
- ½ cup milk (dairy or non-dairy)
- ¼ cup canned pumpkin purée
- 1 tbsp chia seeds
- ½ tsp vanilla extract
- ½ tsp pumpkin pie spice
- ½ tbsp maple syrup or honey
For the Cheesecake Layer:
- ¼ cup Greek yogurt or cream cheese
- 1 tbsp milk (to thin if needed)
- ½ tbsp maple syrup or honey
Optional Toppings:
- Crushed graham crackers
- Dash of cinnamon
- Drizzle of maple syrup
Instructions
- Mix the Oats Base: In a mason jar, combine rolled oats, milk, pumpkin purée, chia seeds, vanilla extract, pumpkin pie spice, and maple syrup. Stir thoroughly to mix all ingredients well.
- Make the Cheesecake Layer: In a small bowl, whisk together Greek yogurt (or cream cheese), milk, and maple syrup until smooth and creamy, adjusting consistency as needed with the milk.
- Layer the Oats & Cheesecake Mix: Spoon half of the oat mixture into the jar, add a layer of the cheesecake mixture on top, then cover with the remaining oats mixture, creating distinct layers.
- Seal & Chill Overnight: Cover the jar with a lid and refrigerate overnight or for at least 4 hours to allow the oats and chia seeds to soak and flavors to meld.
- Stir & Serve: In the morning, stir the oats to combine the layers evenly. Add a splash of milk if the texture is too thick.
- Add Toppings & Enjoy: Top with crushed graham crackers, a dash of cinnamon, and a drizzle of maple syrup if desired. Serve chilled and enjoy your creamy pumpkin cheesecake oats.
Notes
- Use real pumpkin purée instead of pumpkin pie filling to avoid added sugars.
- For extra creaminess, add a spoonful of cream cheese or coconut yogurt.
- Boost protein content by stirring in a scoop of vanilla protein powder.
- To make it dairy-free, substitute milk with almond, oat, or coconut milk and use a dairy-free yogurt or cream cheese alternative.
- If you don’t have chia seeds, flaxseeds can be used, but reduce the milk slightly for the right texture.
- For extra crunch, sprinkle toasted pecans or walnuts on top.
- Store leftovers in the refrigerator for up to 3 days.
- Ideal for meal prep; make multiple jars ahead for quick breakfasts.
Nutrition
- Serving Size: 1 jar (approx. 1 cup)
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 10 mg
Keywords: pumpkin cheesecake overnight oats, pumpkin oats, healthy breakfast, make-ahead oats, fall breakfast, no-cook oatmeal, creamy oats recipe
