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Pumpkin Cheesecake Overnight Oats

Creamy Pumpkin Cheesecake Overnight Oats for Cozy Mornings

Enjoy the comforting flavors of pumpkin and spice with these Pumpkin Cheesecake Overnight Oats, a nutritious, no-cook breakfast option that is perfect for busy mornings.
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Prep Time 15 minutes
Refrigeration Time 4 hours
Total Time 4 hours 15 minutes
Servings: 2 jars
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 cup Old-fashioned rolled oats Quick oats may become too mushy if used.
  • 1 cup Canned pumpkin puree Substitution: Fresh pumpkin puree can be used but ensure it's well-cooked and smooth.
  • 1 cup Milk (any type) Substitution: Almond milk or any plant-based milk works well.
  • 4 ounces Cream cheese Substitution: Greek yogurt can replace cream cheese for a lighter option.
  • 2 tablespoons Maple syrup Substitution: Honey or agave syrup can also be used.
  • 1 teaspoon Vanilla extract No substitutions needed unless avoiding alcohol; use vanilla essence instead.
  • 1 teaspoon Pumpkin pie spice Substitution: Use a mixture of cinnamon, nutmeg, and ginger if not available.
  • 1 teaspoon Cinnamon No substitutions recommended; it pairs well with pumpkin flavors.
  • 1 pinch Salt Essential for flavor development; don’t skip.
  • 1/2 cup Plain Greek yogurt Optional for a richer oat mixture; can reduce cream cheese if using more yogurt.
Toppings
  • 1/4 cup Crushed graham crackers Substitution: Use crumbled cookies or nuts.
  • 1 dollop Whipped cream Substitution: Whipped coconut cream for a dairy-free version.

Equipment

  • medium bowl
  • Whisk
  • spatula
  • Jars or Containers

Method
 

Preparation Steps
  1. In a medium bowl, combine 1 cup of old-fashioned rolled oats with 1 cup of canned pumpkin puree. Pour in 1 cup of your choice of milk, then add 1 teaspoon of pumpkin pie spice, 1 teaspoon of cinnamon, and a pinch of salt. Stir vigorously for about 30 seconds until the mixture is smooth and well combined.
  2. Next, add 4 ounces of softened cream cheese, 2 tablespoons of maple syrup, 1 teaspoon of vanilla extract, and 1/2 cup of plain Greek yogurt to the bowl. Blend these ingredients together for about 1-2 minutes until creamy and fluffy.
  3. Carefully spoon the mixture into two jars or containers, smoothing the tops with a spatula. Ensure there's space to add toppings later.
  4. Cover the jars tightly and refrigerate for at least 4 hours, preferably overnight.
  5. When ready to serve, remove the jars from the refrigerator and sprinkle crushed graham crackers on top. Add a dollop of whipped cream if desired.
  6. Stir the oats gently to mix in the toppings and enjoy your nutritious breakfast!

Nutrition

Serving: 1jarCalories: 350kcalCarbohydrates: 55gProtein: 12gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 400mgFiber: 8gSugar: 12gVitamin A: 100IUVitamin C: 4mgCalcium: 15mgIron: 8mg

Notes

Use room temperature cream cheese for easier mixing. Stir thoroughly to avoid clumps of dry oats. Avoid instant oats for the best texture. Add toppings just before serving for optimal crunch.

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