Pumpkin Cheesecake Overnight Oats: Cozy Fall Breakfast in a Jar
Overnight oats that taste like a slice of pumpkin cheesecake—creamy, spiced, and packed with cozy fall flavor.
Ingredients
- 1/2 cup certified gluten free oats
- 1 tsp chia seeds
- 1/2 tsp pumpkin pie spice
- 1/2 scoop vanilla protein powder
- 3 tbsp pumpkin puree
- 1/2 cup almond milk
- 1 tsp maple syrup
- 1/2 tsp vanilla bean paste
- 1/3 cup plain Greek yogurt
- 2 tbsp white chocolate chips
- 1.5 tbsp cream cheese
Instructions
- 1. In a medium bowl or jar, combine oats, chia seeds, pumpkin pie spice, vanilla protein powder, pumpkin puree, almond milk, maple syrup, and vanilla bean paste. Stir well to mix.
- 2. Cover and refrigerate the oat mixture while you prepare the cheesecake ganache.
- 3. In a small microwave-safe bowl, microwave white chocolate chips in 30 second intervals, stirring until melted and smooth.
- 4. Add Greek yogurt and cream cheese to the melted white chocolate. Whisk until smooth and no lumps remain.
- 5. Remove oats from the refrigerator. Pour the cheesecake ganache over the oat mixture and spread evenly.
- 6. Cover and refrigerate for at least 4 hours, or overnight, to set.
- 7. In the morning, optionally top with pumpkin seeds and chopped pecans before serving.
Notes
The oats will thicken as they sit in the fridge; don’t worry if the mixture looks loose at first.
For a vegan version, use dairy-free yogurt, plant-based cream cheese, and vegan white chocolate.