Description
This Pumpkin Cheesecake Overnight Oats recipe offers a creamy, autumn-inspired breakfast that’s easy to prepare ahead. Combining rolled oats with pumpkin purée, warm spices, and a luscious cheesecake layer made from Greek yogurt or cream cheese, this comforting dish delivers the cozy flavors of pumpkin cheesecake in a healthy, make-ahead oatmeal format. Perfect for busy mornings or anyone craving a seasonal treat that’s wholesome and delicious.
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 out 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 well to evenly distribute all ingredients.
- Make the Cheesecake Layer: In a small bowl, whisk together Greek yogurt (or cream cheese), milk, and maple syrup until the mixture is smooth and creamy.
- Layer the Oats & Cheesecake Mix: Spoon half of the oat mixture into the jar, then add a layer of the cheesecake mixture, and top with the remaining oats mixture to create distinct layers.
- Seal & Chill Overnight: Cover the mason jar tightly and refrigerate overnight or for at least 4 hours to allow the oats and chia seeds to soak and thicken.
- Stir & Serve: In the morning, stir the oat mixture to combine the layers and add extra milk if a thinner consistency is desired.
- Add Toppings & Enjoy: Sprinkle crushed graham crackers and cinnamon on top, drizzle with maple syrup, and serve immediately for added texture and flavor.
Notes
- Use pure canned pumpkin purée, not pumpkin pie filling, to avoid added sugars.
- For a creamier texture, add cream cheese or coconut yogurt instead of Greek yogurt.
- Boost protein by stirring in a scoop of vanilla protein powder.
- Make it dairy-free by substituting any milk with almond, oat, or coconut milk.
- Chia seeds can be replaced with flaxseeds or omitted with slight milk adjustment.
- Substitute pumpkin purée with mashed sweet potato or banana if needed.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Keywords: pumpkin cheesecake overnight oats, pumpkin oats, overnight oats recipe, pumpkin breakfast, creamy oats, make-ahead breakfast
