Pumpkin Cheesecake Overnight Oats

Name: Pistachio Overnight Oats
Prep time: 5 min
Total time: 5 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup rolled oats; 1 cup milk; 0.5 cup greek yogurt; 2 tablespoons pistachio butter; 1 tablespoon maple syrup; 1 tablespoon chia seeds; 0.5 teaspoon vanilla extract; 0.125 teaspoon fine salt; 2 tablespoons pistachios

Chef

Method

1
In a large bowl, whisk the cream cheese, milk, Greek yogurt, maple syrup, pumpkin pie spice, vanilla extract, and salt until smooth.
3 min
2
Stir in the oats and pumpkin puree until evenly combined.
2 min
3
Cover and refrigerate overnight, or at least 8 hours, until the oats soften and the mixture thickens.
8h5°C
4
Stir thoroughly before serving. Keep refrigerated and serve cold.
1 min

2 servingsAmerican

Pistachio Overnight Oats

Cook

0

quickdinner

Method

1
In a medium bowl, whisk together the milk, Greek yogurt, pistachio butter, maple syrup, chia seeds, vanilla extract, and salt until smooth.
2 min
2
Stir in the rolled oats until evenly coated. Divide the mixture between two lidded jars or containers.
2 min
3
Cover and refrigerate for at least 8 hours, or overnight, until the oats and chia seeds have softened and the mixture is thick and creamy.
8hRefrigerated
4
Stir each portion, adding a splash of milk if needed. Top with the chopped pistachios and serve cold.
1 min