High Protein Pumpkin Cheesecake Overnight Oats

High protein pumpkin cheesecake overnight oats with 30 grams of protein per serving, finished with a white chocolate greek yogurt ganache that sets overnight into something soooo close to real cheesecake frosting.

These taste like someone scooped the filling out of a no bake pumpkin cheesecake and called it breakfast. 30 grams of protein, 10 minutes of work, and a white chocolate ganache on top that firms up overnight into legitimate frosting territory.

High protein pumpkin cheesecake overnight oats are rolled oats soaked overnight in pumpkin puree, almond milk, chia seeds, and vanilla protein powder, then topped with a greek yogurt white chocolate ganache. One jar has 30 grams of protein and 8 grams of fiber, and needs at least 4 hours in the fridge to set.

I first posted these in September 2022 and I’ve made them every fall since. This is what I pull out on the last hot day of August when it’s still shorts and a T-shirt outside, pumpkin is the only thing on my mind, and hot oatmeal sounds like a punishment.

For more fall breakfasts, try my Pumpkin Baked Oatmeal, Cinnamon Roll Baked Oatmeal, and Gluten Free Pumpkin Muffins.

Ingredients You’ll Need

(Amounts are in the recipe card below. These are my notes on why each one is in there.)

For the oats:

• Certified gluten free rolled oats: old fashioned or quick oats both work. Steel cut oats do not, and you’ll wake up to crunchy oats.
• Chia seeds: they soak up the extra liquid from the almond milk so the oats set instead of going soupy.
• Vanilla protein powder: where most of the 30 grams comes from. I use PEScience Gourmet Vanilla, code BAILEY takes money off anything on their site.
• Pumpkin puree: check the label and make sure pumpkin is the only ingredient. Pumpkin pie filling is pre-sweetened and will throw off the whole jar.
• Unsweetened vanilla almond milk: neutral enough that the pumpkin stays the star. Oat, soy, cashew, or dairy milk all swap in one for one.
• Pumpkin pie spice, maple syrup, and vanilla extract: the spice does the pumpkin pie flavor, the syrup sweetens without much of it, and the vanilla rounds it out.

For the cheesecake ganache:

• Plain Greek yogurt: the tang. This is what makes it read as cheesecake instead of pumpkin pudding.
• White chocolate chips: melted down, they set firm in the fridge so the topping holds its shape instead of sliding around.
• Cream cheese: full-fat or dairy-free both work. Soften it on the counter first, or you’ll be fighting lumps.

For topping: pepitas and chopped pecans are my go-to. Coconut flakes, almond butter, or pumpkin granola all work.

How to Make High Protein Pumpkin Cheesecake Overnight Oats

1. Add the oats, chia seeds, pumpkin pie spice, protein powder, pumpkin puree, almond milk, maple syrup, and vanilla extract to a jar. Stir until there are no dry pockets of protein powder left, then refrigerate while you make the ganache.
2. Microwave the white chocolate chips in 30 second bursts, stirring between each one. Overheating white chocolate seizes it, so pull it the second it goes glossy.
3. Whisk the melted white chocolate into the greek yogurt and cream cheese. A wire whisk kills the lumps way faster than a spoon.
4. Pour the ganache over the oats, refrigerate at least 4 hours or overnight, and top with pepitas and chopped pecans in the morning.

Variations Worth Trying

• Swap the protein source. Blended cottage cheese in place of the greek yogurt gives you a denser ganache and a few extra grams of protein. Blend it smooth first or the texture goes grainy.
• Make it dairy free. Dairy free cream cheese, coconut or almond yogurt, and vegan white chocolate. Vegan protein powders soak up more liquid, so add a splash more almond milk.
• Skip the ganache. The oats alone come in at 230 calories instead of 475 and still taste like pumpkin pie.

How to Store Pumpkin Overnight Oats

These keep in the fridge for up to 5 days in a sealed jar, which makes them a solid Sunday meal prep. Stir before eating and add a splash of almond milk if they’ve stiffened up.

To freeze, portion into individual jars and leave the nuts off until serving. They hold about 3 months and thaw overnight in the fridge. Use glass instead of plastic. Plastic hangs onto the smell of whatever lived in it last, and pumpkin oats that taste faintly like leftover curry are a rough morning.

Frequently Asked Questions

Can you use steel cut oats for overnight oats?

No. Steel cut oats don’t absorb enough liquid overnight, so the texture stays tough and watery. Rolled oats or quick oats are what you want.

What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is 100% cooked pumpkin with nothing added. Pumpkin pie filling is pre-sweetened and pre-spiced with a significant amount of added sugar. Use the puree, and check that the can lists pumpkin as the only ingredient.

Can you eat pumpkin overnight oats warm?

Yes. Scoop the ganache off and set it aside, warm the oats in the microwave for a minute or on the stove, then add the topping back. The ganache is meant to be cold, so heating it with the oats melts it into the jar.

How much protein is in these overnight oats?

One jar has 30 grams of protein and 8 grams of fiber at 475 calories with the ganache, or 230 calories without it. The protein comes from the vanilla protein powder, the greek yogurt, and the oats.

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4.67 from 9 votes

Pumpkin Cheesecake Overnight Oats

Overnight oats that taste like a slice of pumpkin cheesecake! Pumpkin puree and pumpkin pie spice give these pumpkin cheesecake overnight oats that cozy fall flavor we love while almond milk makes them nice and creamy.

Prep Time10 minutes mins

Rest Time4 hours hrs

Total Time4 hours hrs 10 minutes mins

Course: Overnight Oats

Cuisine: American

Servings: 1 serving

Calories: 475kcal

Author: Bailey Campbell

Cook ModePrevent your screen from going to sleep

Ingredients 

1x2x3x4x

• ½ cup certified gluten free oats
• 1 tsp chia seeds
• ½ tsp pumpkin pie spice
• ½ scoop vanilla protein powder
• 3 tbsp pumpkin puree
• ½ cup almond milk
• 1 tsp maple syrup
• ½ tsp vanilla extract
• ⅓ cup plain Greek yogurt
• 2 tbsp white chocolate chips
• 1.5 tbsp cream cheese

Instructions

• Add oats, chia seeds, pumpkin pie spice, vanilla protein powder, pumpkin puree, almond milk, maple syrup and vanilla extract to a bowl or jar. Stir well and refrigerate while you get ganache topping ready.
• Microwave white chocolate in 30 second intervals. Mix in with greek yogurt and cream cheese. I used a wire whisk to get rid of lumps.
• Remove oats from refrigerator and pour ganache overtop. Put back in fridge for 4 hours minimum, or overnight to set.
• In the morning top with pumpkin seeds and chopped pecan pieces. Grab and go!

Notes

I used PEScience Gourmet Vanilla protein powder – use code BAILEY at checkout for $$ off all products.

Nutrition

Serving: 1serving | Calories: 475kcal | Carbohydrates: 59g | Protein: 30g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Cholesterol: 30mg | Sodium: 144mg | Fiber: 8g | Sugar: 25g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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More Protein Overnight Oats Recipes

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• Chocolate Peanut Butter Overnight Oats
• Gluten Free Key Lime Pie Overnight Oats
• Biscoff Overnight Oats

If you make these, leave a star rating and a comment below so I know how they went. And if you post them, tag me @basicswithbails or use #basicswithbails, I love seeing your jars!