Spiced Pumpkin and Pecan Baked Oats

Name: Pumpkin Cheesecake Overnight Oats
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: American
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

Chef

Method

1
Preheat the oven to 350°F and lightly grease an 8-inch square baking dish with butter or cooking spray.
175°C
2
In a large bowl, whisk together the milk, egg, maple syrup, pumpkin puree, baking powder, pumpkin pie spice, and salt until smooth.
3
Fold in the rolled oats until evenly combined, then pour the mixture into the prepared baking dish.
4
Coarsely chop the pecans and sprinkle them evenly over the top, followed by a light dusting of brown sugar for extra caramelization.
5
Bake in the center of the oven until the edges are golden and the center is set, approximately 35 to 40 minutes.
40 min175°C
6
Remove from the oven and let the dish rest on a wire rack to firm up before slicing into squares.
10 min

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4 servingsAmerican

Pumpkin Cheesecake Overnight Oats

Cook

0

quickdinner

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