This pumpkin cheesecake overnight oats recipe is an ode to autumn. It’s the perfect PSL-themed breakfast you’ll want to eat all season.
We’re falling for these autumnal pumpkin cheesecake overnight oats
Like many people, I become a PSL fiend in the autumn. I’ve been so excited to try all the pumpkin-spiced products, like cream cheese and creamer and yogurt and all the pumpkin-adjacent products I can get my greedy little hands on.
This autumnal overnight oats recipe combines two pumpkin-spiced products: Kite Hill’s Pumpkin Pie Cream Cheese and Nutpods Dairy-Free Pumpkin Spice Creamer. The result? A luxuriously creamy, well-spiced, dairy-free overnight oat recipe that I truly cannot stop eating. I’ve made this multiple times because it makes a lot, and I eat it for breakfast and snacks throughout the week.
If you don’t have the products I mentioned above, fear not! I have substitutions listed below so you can still enjoy a big bowl of pumpkin pie in oatmeal form.
How to make pumpkin cheesecake overnight oats
Fortunately, you won’t need many ingredients to make this easy overnight oats recipe.
What you need
- Canned pumpkin purée: You could also make this with canned sweet potato purée.
- Pumpkin pie cream cheese: I use Kite Hill’s dairy-free pumpkin pie cream cheese. From what I can see, there aren’t many other vegan pumpkin pie cream cheese options. You can use your favorite vegan cream cheese spread instead and add extra pumpkin pie spice if desired.
- Maple syrup: I use maple syrup to sweeten the overnight oats, but you could use vegan honey or date syrup.
- Vanilla extract and pumpkin pie spice: These add an extra oomph of flavor.
- Nutpods Pumpkin Spice Creamer: I used a flavored creamer, but you can use all milk instead.
- Oat milk: I love oat milk for overnight oats, but use your favorite dairy-free milk.
- Rolled oats: Old-fashioned rolled oats work best for this overnight oat recipe. I don’t recommend instant oats or steel-cut oats.
- Chia seeds: I add chia seeds for a little extra protein boost.
- Pecans: I love adding pecans for a little extra crunch. You can use walnuts or even sliced almonds if you prefer.
How to make it
- Step 1: Start by making the pumpkin base. Whisk together the pumpkin, cream cheese, pumpkin pie spice, vanilla extract, and maple syrup until smooth.
- Step 2: Add the milk and whisk until completely smooth.
- Step 3: Add the oats, pecans, and chia seeds and stir to incorporate. Transfer to the refrigerator for at least 30 minutes. I think they’re best the next day!
Serve the overnight oats with more pecans on top. For extra decadence, add a little dollop of Kite Hill’s Pumpkin Pie Cream Cheese on top, along with an extra sprinkle of cinnamon or pumpkin pie spice.
If you like your oats extra creamy, you can add a splash of milk right before serving.
How long do overnight oats keep?
Overnight oats will last up to 5 days in the refrigerator, provided you keep them in an airtight container. This recipe makes enough for 8 hearty servings for the entire workweek!
Pumpkin Cheesecake Overnight Oats
Equipment
Ingredients
- 1 15-ounce can pure pumpkin purée
- ½ cup Kite Hill Pumpkin Pie Cream Cheese see Note 1
- ½ cup maple syrup see Note 2
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 8 ounces Nutpods Pumpkin Spice Creamer see Note 3
- 16 ounces oat milk
- 3 cups rolled oats
- 1 cup pecans roughly chopped
- ¼ cup chia seeds
Instructions
Prepare the pumpkin base:
- Mix the pumpkin purée, cream cheese, maple syrup, vanilla extract, and pumpkin pie spice in a large bowl until smooth.
- Add the creamer and milk and whisk until completely smooth. Add a pinch of salt. Taste the mixture and add more maple syrup if desired.
Add the oats:
- Add the oats, pecans, and chia seeds and stir untill combined.
Refrigerate the oats:
- Transfer the mixture to the refrigerator for at least 1 hour or overnight.
To serve:
- Spoon the oats into bowls. If you like your oats extra creamy, stir in a splash of milk. If desired, serve with more crushed pecans and a sprinkle of cinnamon on top. Enjoy!
