Pumpkin Cheesecake Overnight Oats (Print version)

Spiced pumpkin oats blended with cream cheese and warm spices for a smooth, flavorful start to your day.

# What You Need:

→ Base

01 - 1 cup rolled oats
02 - 1 cup milk (dairy or plant-based)
03 - 1/2 cup plain Greek yogurt
04 - 1/2 cup pumpkin purée
05 - 2 tablespoons softened cream cheese
06 - 2 tablespoons maple syrup
07 - 1/2 teaspoon vanilla extract

→ Spices & Salt

08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/8 teaspoon ground ginger
11 - Pinch of salt

→ Toppings

12 - 2 tablespoons chopped pecans or walnuts (optional)
13 - 2 tablespoons granola (optional)
14 - Extra cinnamon for garnish (optional)

# How to Make:

01 - In a medium bowl, whisk together oats, milk, Greek yogurt, pumpkin purée, softened cream cheese, maple syrup, and vanilla extract until smooth and well incorporated.
02 - Incorporate ground cinnamon, nutmeg, ginger, and a pinch of salt; mix thoroughly to distribute evenly.
03 - Divide the prepared mixture evenly between two jars or containers.
04 - Cover and refrigerate the containers for at least 8 hours or overnight to allow flavors to meld.
05 - Before eating, stir the oats well. Optionally, top with chopped nuts, granola, and a light sprinkle of cinnamon for added texture and flavor.

# Expert tips:

01 -
  • It's like having cheesecake for breakfast, only you get away with calling it healthy.
  • This recipe is so forgiving—even if you swap ingredients or forget a step, it’ll still turn out delicious every time.
02 -
  • Once, I rushed and skipped softening the cream cheese, only to find little clumps the next morning—always let it warm up before mixing.
  • Switching to pumpkin pie filling made everything overly sweet, so stick to plain pumpkin for the best results.
03 -
  • A sturdy whisk stops the dreaded cream cheese lumps from forming.
  • Lining up all the ingredients before you start makes this feel delightfully effortless.
Go back