Pumpkin Cheesecake Overnight Oats
It's like dessert for breakfast.
Recipe By Micah Morton
Yields:
2
Jump to recipeAs a prelude to PSL season, we brought together our fave warming flavors—pumpkin and cheesecake—and combined them for some morning comfort food magic.
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Ingredients
- 2/3 cup pumpkin puree
- 2 tsp. light butter
- 2 Tbsp. softened Neuftchatel cheese (light cream cheese)
- 4 tsp. SPLENDA® No Calorie Sweetener, Granulated
- 1 tsp. pumpkin pie spice
- 2/3 cup rolled oats
- 2 tsp. chia seeds
- 2/3 cup almond milk
- 1 Graham cracker or 1 ginger cookie
- Optional: A pinch or two of orange zest
Directions
- Step 1In a small bowl stir together pumpkin puree, butter, softened cream cheese, SPLENDA® Sweetener, and pumpkin pie spice until smooth and well blended.
- Step 2In a jar or other container with a tightly fitting lid, stir together oats, chia seeds and almond milk. Then stir in the pumpkin mixture. Make sure that the oat mixture is covered with the almond milk. (Add more milk if necessary).
- Step 3Close the container tightly and refrigerate overnight.
- Step 4Just before serving, garnish with the crushed graham cracker. Optional garnish idea: Orange zest.
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