Description

Pumpkin Cheesecake Overnight Oats offer a deliciously creamy and spiced make-ahead breakfast that captures the flavors of fall in a nutritious and convenient jar. Combining rolled oats, pumpkin purée, and a luscious cheesecake layer made from Greek yogurt or cream cheese, this recipe is naturally sweetened with maple syrup and enhanced with warming pumpkin pie spices. It’s perfect for busy mornings and can be customized with toppings like graham crackers and cinnamon for an authentic cheesecake taste.

Ingredients

Scale

For the Oats:

½ cup rolled oats
½ cup milk (dairy or non-dairy)
¼ cup canned pumpkin purée
1 tbsp chia seeds
½ tsp vanilla extract
½ tsp pumpkin pie spice
½ tbsp maple syrup or honey

For the Cheesecake Layer:

¼ cup Greek yogurt or cream cheese
1 tbsp milk (to thin out if needed)
½ tbsp maple syrup or honey

For Toppings (Optional):

Crushed graham crackers
Dash of cinnamon
Drizzle of maple syrup

Instructions

Mix the Oats Base: In a mason jar, combine rolled oats, milk, pumpkin purée, chia seeds, vanilla extract, pumpkin pie spice, and maple syrup. Stir thoroughly to mix all ingredients well.
Make the Cheesecake Layer: In a small bowl, whisk together Greek yogurt or cream cheese, milk, and maple syrup until the mixture is smooth and creamy.
Layer the Oats & Cheesecake Mix: Spoon half of the oat mixture into the jar, add a layer of the cheesecake mixture, then top with the remaining oat mixture, creating layers.
Seal & Chill Overnight: Cover the jar tightly and refrigerate overnight or for at least 4 hours to allow the oats and chia seeds to absorb the liquid and thicken.
Stir & Serve: In the morning, give the oats a good stir and add a splash of milk if needed to loosen the texture.
Add Toppings & Enjoy: Sprinkle crushed graham crackers, a dash of cinnamon, and drizzle maple syrup on top before serving for an authentic cheesecake finish.

Notes

Use real pumpkin purée, not pumpkin pie filling, to avoid added sugars.
For extra creaminess, add a spoonful of cream cheese or coconut yogurt.
Boost protein by mixing in a scoop of vanilla protein powder.
Make it dairy-free with almond, oat, or coconut milk.
Let the oats sit overnight for optimal flavor and texture.
No pumpkin purée? Substitute with mashed sweet potato or banana.
Swap chia seeds for flaxseeds or reduce milk slightly if unavailable.
Add toasted pecans or walnuts on top for extra crunch.
Store leftovers in the fridge for up to 3 days; prepare multiple jars for meal prep.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Breakfast
Method: No-Cook
Cuisine: American

Keywords: Pumpkin Cheesecake Overnight Oats, Pumpkin Oats, Overnight Oats, Fall Breakfast, No-Cook Breakfast, Creamy Oats, Healthy Breakfast, Make-Ahead Breakfast