Pumpkin Cheesecake Overnight Oats

This pumpkin cheesecake overnight oats recipe is an ode to autumn. It's the perfect PSL-themed breakfast you'll want to eat all season.

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Prep Time: 5

Cook Time: 10

Inactive time: 1

Servings:

Calories: 373kcal

Equipment

Ingredients

1 15-ounce can pure pumpkin purée
½ cup Kite Hill Pumpkin Pie Cream Cheese (see Note 1)
½ cup maple syrup (see Note 2)
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
8 ounces Nutpods Pumpkin Spice Creamer (see Note 3)
16 ounces oat milk
3 cups rolled oats
1 cup pecans (roughly chopped)
¼ cup chia seeds

Instructions

Prepare the pumpkin base:

Mix the pumpkin purée, cream cheese, maple syrup, vanilla extract, and pumpkin pie spice in a large bowl until smooth.
Add the creamer and milk and whisk until completely smooth. Add a pinch of salt. Taste the mixture and add more maple syrup if desired.

Add the oats:

Add the oats, pecans, and chia seeds and stir untill combined.

Refrigerate the oats:

Transfer the mixture to the refrigerator for at least 1 hour or overnight.

To serve:

Spoon the oats into bowls. If you like your oats extra creamy, stir in a splash of milk. If desired, serve with more crushed pecans and a sprinkle of cinnamon on top. Enjoy!

Notes

Note 1: If you can’t find Kite Hill Pumpkin Pie Cream Cheese, use your favorite non-dairy or dairy cream cheese spread and a bit of extra pumpkin pie spice to taste. I strongly recommend Kite Hill’s Pumpkin Pie Cream Cheese—it’s fantastic!

Note 2: I’ve made this recipe with ⅓ cup of maple syrup, but I found ½ cup counterbalances the amount of pumpkin purée in the oats. You can add more or use less to suit your tastes. I recommend starting with ⅓ cups and adding more as desired.

Note 3: If you can’t find Nutpods Pumpkin Spice Creamer, use 1 cup oat milk and add more pumpkin pie spice to taste.

Nutrition

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