Pumpkin cheesecake overnight oats
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Creamy pumpkin oats with cream cheese, cinnamon and maple, soaked overnight in a jar. Top with gingersnaps and orange zest in the morning.
Ingredients
- 1/3 cup old-fashioned rolled oats
- 1/3 cup pumpkin puree
- 1/3 cup almond milk
- 1 teaspoon chia seeds
- 2 teaspoons softened cream cheese
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure maple syrup
- Toppings: crushed gingersnaps, grated orange zest, pure maple syrup
Equipment
- mason jars
Directions
- Put everything except the toppings in a jar with a lid, stir well, and chill overnight or for at least 5 hours.
- In the morning, stir in more liquid if you want a looser texture, then add the toppings.
Notes
Total time 5 hr 10 min (10 min prep, 5 hr inactive). Safety: cream cheese, keep at 40 F or below.
Nutrition
Serving: 210g | Calories: 215kcal | Carbohydrates: 33g | Protein: 7g | Fat: 7.2g | Saturated Fat: 2.6g | Trans Fat: 0.1g | Cholesterol: 9.8mg | Sodium: 94mg | Potassium: 384mg | Fiber: 7.2g | Sugar: 7.7g | Vitamin A: 12823IU | Vitamin C: 3.5mg | Calcium: 233mg | Iron: 3mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); pumpkin puree counted as canned pumpkin, almond milk counted as unsweetened almond milk. Brands and portions vary, so use it only as an approximation.