Pumpkin Cheesecake Overnight Oats
This delightful breakfast recipe combines the creamy texture of Greek yogurt, the warm goodness of pumpkin puree, and the sweetness of maple syrup to create a comforting and nutritious start to your day.
Ingredients
Main ingredients
- 1 cup rolled oats Use certified gluten-free oats if necessary.
- 1 cup milk or almond milk Dairy or non-dairy options work.
- 1/2 cup canned pumpkin puree For best results, use canned puree.
- 1/4 cup Greek yogurt Substitute with almond yogurt for a dairy-free option.
- 2 tablespoons maple syrup Adjust according to taste.
- 1 teaspoon pumpkin pie spice Feel free to add more spices for a warmer flavor.
- 1/4 teaspoon vanilla extract
- a pinch salt Enhances sweetness.
Optional toppings
- chopped nuts For added crunch.
- whipped cream For an indulgent touch.
- additional pumpkin spice For a flavor boost.
Instructions
Preparation
- In a jar or bowl, combine the rolled oats and milk.
- Add the pumpkin puree, Greek yogurt, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt.
- Stir until the mixture is thoroughly combined and smooth.
- Cover the jar or bowl with a lid or plastic wrap and refrigerate overnight.
Serving
- In the morning, stir the oats well and adjust the consistency with more milk or yogurt if desired.
- Add your favorite toppings before serving.
- Enjoy it cold straight from the fridge or warm it slightly in the microwave.
Notes
Store overnight oats in the refrigerator for up to three days. Freezing is possible for up to one month but may affect texture.