Pumpkin Cheesecake Overnight Oats

Abby

Pumpkin Cheesecake Overnight Oats

These creamy and cozy Pumpkin Cheesecake Overnight Oats are the perfect make-ahead breakfast for fall! Packed with protein, chia seeds, pumpkin spice, and pumpkin cream cheese, they taste like dessert but fuel your day the healthy way.

Print Recipe Pin Recipe

Prep Time 10

Total Time 8

Servings: 2 servings

Course: Breakfast

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

2/3 cup rolled oats
20 g protein powder or collagen peptides (optional, or add 1/3 cup oats if omitted)
2 Tbsp chia seeds
1/2 tsp pumpkin pie spice (or ground cinnamon)
1/4 cup pumpkin cream cheese (or 1/4 cup cream cheese + 1 Tbsp pumpkin puree + 1 tsp brown sugar + 1/4 tsp cinnamon)
1 cup oat milk (or milk of choice)
1-2 Tbsp peanut butter (optional, to thicken)

Equipment

Mixing bowl to combine oats and cream cheese mixture
Whisk or spoon for mixing
Glass jars or containers for storing overnight oats

Method

In a medium bowl, mix together rolled oats, protein powder, chia seeds, and pumpkin pie spice until combined.
Add in the oat milk and pumpkin cream cheese. Stir until smooth and well combined.
Divide mixture evenly into 2 jars or containers. Cover and refrigerate overnight, or at least 6 hours.
Serve chilled, with optional toppings such as granola, nuts, or maple syrup.

Notes

For best results, refrigerate at least 6 hours or overnight. Add optional peanut butter for extra richness and thickness. Can be stored in sealed jars for up to 4 days. Customize with toppings like granola, nuts, or a drizzle of maple syrup before serving.