Pumpkin Cheesecake Overnight Oats
Pumpkin cheesecake for breakfast? Yes please! Make your Fall mornings extra cozy with this breakfast.
This overnight oat recipe uses my pumpkin cheesecake dip recipe. Simply add two tablespoons to your overnight oats base for pumpkin cheesecake overnight oats.
Overnight oats are an easy & balanced breakfast. Prep ahead of time and a nourishing, flavorful breakfast is ready when you wake up! Perfect for those busy mornings. I like to flavor my oats with the season. My go-to base for overnight oats is 4 simple ingredients: rolled oats, milk, yogurt + a pinch of salt.
Overnight Oat Base
Old-fashioned rolled oats: be sure to use rolled oats as the texture is just right. Quick oats will be mushy, steel-cut oats will be chewy, old-fashioned oats will be the perfect texture.
Greek or Skyr yogurt: I use plain Greek or Skyr yogurt versus a flavored regular yogurt because I know I will be adding in the flavors + sweetness with my mix-ins. Greek and Skyr yogurt also provide more protein than regular yogurt.
Milk of choice: You can use any type of milk you prefer. I like oat milk because it makes extra creamy overnight oats.
Pinch of salt: this ingredient might surprise you, but it's an important ingredient. The salt helps bring out and balance the flavors.
Pumpkin Cheesecake Overnight Oats
Serves 1
Ingredients:
Base
1/2 cup rolled oats
1/2 cup plain Greek or Skyr yogurt
1/2 cup milk of choice
Pinch of salt
Mix-ins
1 tbsp crumbled graham crackers
2 tbsp pumpkin cheesecake dip
1 tbsp pecans
1 tbsp chia seeds (optional - adds fiber & omegas)
How to:
In small sealable jar, place thin layer of crumbled graham crackers on bottom of jar.
Add oats, yogurt and milk. Add a pinch of salt. Mix together, try not to mix in the crumbled graham cracker crust.
Add your flavors! Pumpkin cheesecake dip, pecans, and chia seeds. Mix together. Top with pecans and additional crumbled graham crackers, if desired.
Place lid on jar and refrigerate overnight. Enjoy the next morning!
