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.

Prep: 10 min · Cook: 0 min · Yield: 4 · Method: No-Cook

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)