Talk Macros to Me

If there is one breakfast I want waiting for me in the fridge during fall, it’s these Pumpkin Cheesecake Overnight Oats.

They’re thick, creamy, pumpkin-forward and just sweet enough, with a little tang from Greek yogurt that gives them an almost cheesecake-like flavor.

They’re also packed with protein and fiber, easy to meal prep, and take just a few minutes to throw together.

The best part? I make six at a time.

Six servings use almost an entire can of pumpkin, so there’s usually just a spoonful or two left—not enough that I feel the need to save it—and then I have breakfast prepped for most of the week.

Why You’ll Love These

• High in protein
• A good source of fiber
• Naturally gluten-free when made with certified gluten-free oats
• Easy to meal prep
• Thick and creamy
• Full of pumpkin and warm fall spices
• Made without added sugar
• Perfect for busy mornings

Pumpkin Cheesecake Overnight Oats

Makes 1 serving

Ingredients

• 6 tablespoons quick oats, about 30 g
• 3/4 cup Fage 2% Greek yogurt
• 1/4 cup pumpkin puree, about 60 g
• 1/4 cup unsweetened vanilla almond milk
• 2 teaspoons ground flaxseed
• 1 1/2 teaspoons Wholesome Yum Sugar-Free Maple Syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon pumpkin pie spice
• Pinch of salt
• Stevia, to taste

Before serving:

• 1/4 cup additional unsweetened vanilla almond milk

Instructions

Add the oats, Greek yogurt, pumpkin puree, 1/4 cup almond milk, ground flaxseed, sugar-free maple syrup, vanilla, cinnamon, pumpkin pie spice and salt to a jar or container.

Stir until everything is completely combined.

Once the oats are fully mixed, taste and add stevia until they reach your preferred level of sweetness. I like adding the stevia at the very end so I can adjust the sweetness after all of the other flavors are incorporated.

Cover and refrigerate overnight.

When you’re ready to eat, stir in an additional 1/4 cup almond milk. The oats thicken quite a bit overnight, and this extra splash makes them especially creamy without losing that thick, cheesecake-like texture.

Enjoy cold straight from the refrigerator.

How I Meal Prep Them

I almost never make just one serving.

I make six jars at a time, which uses almost an entire can of pumpkin and gives me breakfast prepped for most of the week.

For 6 servings:

• 2 1/4 cups quick oats
• 4 1/2 cups Fage 2% Greek yogurt
• 1 1/2 cups pumpkin puree, about 360 g
• 1 1/2 cups unsweetened vanilla almond milk
• 1/4 cup ground flaxseed
• 3 tablespoons Wholesome Yum Sugar-Free Maple Syrup
• 1 tablespoon vanilla extract
• 1 tablespoon cinnamon
• 1 1/2 teaspoons pumpkin pie spice
• Salt, to taste
• Stevia, to taste

Divide everything between six jars or containers and refrigerate.

When you’re ready to eat one, stir 1/4 cup additional almond milk into that individual serving.

A Few Tips

Use pumpkin puree, not pumpkin pie filling. Pumpkin puree is just pumpkin, while pumpkin pie filling already contains sweeteners and spices.

Don’t skip the salt. A tiny pinch helps bring out the pumpkin, vanilla and warm spices.

Add the stevia last. This makes it much easier to control the sweetness.

Expect the oats to thicken overnight. The oats and flax absorb quite a bit of liquid as they sit. That’s why I add another 1/4 cup almond milk just before eating.

Make them ahead. These are one of my favorite breakfasts to prep all at once so I can just grab a jar from the refrigerator in the morning.

Optional Toppings

These are delicious on their own, but you can also add:

• Chopped pecans
• Pumpkin seeds
• A sprinkle of granola
• Extra cinnamon
• Sliced banana
• Fresh berries
• A drizzle of maple syrup

Personally, I usually keep them simple and just add that extra almond milk and a little more cinnamon.