# Pumpkin Cheesecake Overnight Oats

Creamy pumpkin cheesecake overnight oats made with Greek yogurt, maple syrup, and pumpkin spice for an easy no-cook breakfast prepared the night before.

Source URL: https://quickdinner.org/recipes/6aaf1f7187af4964714d65ed
Category: Breakfast & Brunch / Oatmeal & Cereal
Cooking method: No-Cook
Preparation time: 10 minutes
Cooking time: 0 minutes
Servings: 4

## Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup pumpkin puree
- 1.5 cups milk
- 0.5 cup plain greek yogurt
- 2 tablespoons maple syrup
- 1.5 teaspoons pumpkin pie spice
- 4 ounces cream cheese
- 1 teaspoon vanilla extract
- 0.25 teaspoon kosher salt

## Cooking instructions
1. In a large bowl, whisk the cream cheese, milk, Greek yogurt, maple syrup, pumpkin pie spice, vanilla extract, and salt until smooth. (about 3 min)
2. Stir in the oats and pumpkin puree until evenly combined. (about 2 min)
3. Cover and refrigerate overnight, or at least 8 hours, until the oats soften and the mixture thickens. (about 480 min) (40°F or below)
4. Stir thoroughly before serving. Keep refrigerated and serve cold. (about 1 min)

Original page: https://quickdinner.org/recipes/6aaf1f7187af4964714d65ed
Source: QuickDinner (quickdinner.org).