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