Pumpkin Cheesecake Overnight Oats

We can't get enough of these pumpkin-spiced overnight oats. Make a big batch and enjoy the flavors of fall all week long.

5 from 1 vote

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Prep Time: 5

Cook Time: 10

Inactive time: 1

Servings:

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!

Recipe notes

Note 1: If you can’t find Kite Hill Pumpkin Pie Cream Cheese, use your favorite non-dairy cream cheese spread and a bit of extra pumpkin pie spice to taste. I strongly recommend Kite Hill’s Pumpkin Pie Cream Cheese—it’s fantastic!

Note 2: I’ve made this recipe with ⅓ cup of maple syrup, but I found ½ cup counterbalances the amount of pumpkin purée in the oats. You can add more or use less to suit your tastes. I recommend starting with ⅓ cups and adding more as desired.

Note 3: If you can’t find Nutpods Pumpkin Spice Creamer, use 1 cup oat milk and add more pumpkin pie spice to taste.