This pumpkin cheesecake protein overnight oats recipe is sure to become your new favorite breakfast this fall! These oats are quick and easy to prepare with cozy, comforting pumpkin pie flavors and my favorite secret ingredient: Jell-O cheesecake pudding mix. It’s a flavor combination you won’t be able to resist!
While I don’t have the patience that most food bloggers do, I know that if there is anything I am good at it’s creating delicious overnight oats flavors.
These overnight oats are shockingly good – I was surprised because even I don’t absolutely love pumpkin. They’re also high in protein, fiber, omega-3’s, vitamin A, and potassium. Canned pumpkin is available year-round, so feel free to enjoy this delicious breakfast during every season.
Why You Should Try These Pumpkin overnight Oats:
Ingredients
Pumpkins are rich in beta-carotene, a form of vitamin A that acts as an antioxidant. It can reduce inflammation and boost immune function by protecting the body against free radicals. Therefore, this recipe is great for the cold and flu season!
This recipe is dairy-free friendly, however, the Jell-O cheesecake pudding mix is not gluten-free. Substitute with vanilla flavored Jell-O pudding mix for a gluten-free option. This recipe makes 2 servings.
For the base:
- Vanilla or Unflavored Almond Milk (2 cups); sub with preferred milk.
- Old-Fashioned Rolled Oats (1 cup)
- Canned 100% Pure Pumpkin (1/2 cup)
- Jell-O Cheesecake Instant Pudding Mix (2 Tbsp.)
- Vanilla Protein Powder (2 scoops): make sure you love the flavor of your protein powder! I used Optimum Nutrition Vanilla Whey.
- Vanilla Extract (1 teaspoon)
- Chia Seeds (2 Tbsp.)
- Pumpkin Pie Spice (1 teaspoon)
- Maple Syrup, Optional (1-2 teaspoons)
Highly Recommended Toppings
How to Make Pumpkin Cheesecake Overnight Oats
With just two simple steps, you can enjoy a nutritious, macro-friendly breakfast that captures the essence of fall while increasing overall protein and fiber intake.
Add Ingredients to a Bowl
There are two ways you can make this recipe: combine all ingredients in a bowl, refrigerate overnight, and then distribute evenly into two glass jars or storage containers. Or, add the overnight oats to two separate jars and then pour the remaining ingredients into the jars and mix. I find this works best for evenly distributed oats.
Option 1: Add 1/2 cup of rolled oats to two mason jars or storage containers. Add all remaining ingredients to a bowl and whisk until smooth. Taste test, and add maple syrup if needed. If the mixture tastes gritty at all, adding the maple syrup disguises that taste.
Evenly distribute this mixture into the two separate containers, and stir to combine. Refrigerate for at least 6 hours or overnight for best results.
Option 2: Add all base ingredients to a bowl and whisk until smooth and well-combined. Taste test, and add maple syrup if needed. If the mixture tastes gritty at all, adding the maple syrup disguises that taste.
Refrigerate for at least 6 hours or overnight. After refrigeration, separate the overnight oats into two separate jars or containers.
Add Desired Toppings and Enjoy!
Top these overnight oats with whipped cream, banana slices, and crushed or chopped pecans. Enjoy! If storing oats for later, make sure the bananas are covered by the oats mixture so they don’t spoil. The bananas will stay fresh for about 2-3 days this way.
I love these overnight oats so much that I actually keep a large bowl of them in my fridge and eat them as a little snack! Pour some in a glass, add the toppings, and enjoy as an after dinner dessert that’s so good for you.
Also try: Healthy Pumpkin Cheesecake Pudding. Other delicious topping ideas include cinnamon apples, hemp hearts, pumpkin seeds, cranberries, brown sugar, and chocolate chips.
Store in an airtight container in the fridge for up to 5 days! This recipe is great for meal prepping, so double this recipe and have breakfast already prepared for the week.
Recipe Tips and Frequently Asked Questions
If you prefer really thick overnight oats, use 1 3/4 cups of milk or add more chia seeds. The chia seeds act as a thickener. You could also try 1 cup of vanilla Greek yogurt and 1 cup of milk, but I have not tested with this recipe specifically.
The taste of your protein powder can really affect the flavor of this recipe. Some are sweeter than others. If you prefer your overnight oats less sweet, try an unflavored protein powder.
Sub the Jell-O cheesecake pudding mix with vanilla for a gluten-free substitute. Top with a dairy-free whipped cream and these oats are dairy-free!
To increase protein without protein powder, sprinkle on some hemp hearts after refrigeration.
Try More Overnight Oats Recipes:
— Berry Cheesecake Overnight Oats
— Lemon Berry Overnight Oats with Kefir
— Banana Cinnamon Overnight Oats
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Pumpkin Cheesecake Overnight Oats (with Protein)
Ingredients
For the Base
- 2 cups vanilla or unflavored almond milk, or preferred milk
- 2 scoops vanilla protein powder (can sub with unflavored)
- 1 cup old-fashioned rolled oats
- 2 tablespoons Instant Jell-O cheesecake pudding mix
- 1/2 cup 100% pure pumpkin
- 2 tablespoons chia seeds
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 teaspoon maple syrup, optional
Highly Recommended Toppings
- Banana slices or cinnamon apples
- Whipped Cream
- Chopped or crushed pecans
- More pumpkin pie spice
Instructions
Assemble the Base
- Option 1: Add 1/2 cup of rolled oats to two mason jars or storage containers. Add all remaining ingredients to a bowl and whisk until smooth. Taste test, and add maple syrup if needed. Evenly distribute this mixture into the two separate containers, and stir to combine. Refrigerate for at least 6 hours or overnight for best results.Option 2: Add all base ingredients to a bowl and whisk until smooth and well-combined. Taste test, and add maple syrup if needed. Refrigerate for at least 6 hours or overnight. After refrigeration, separate the overnight oats into two separate jars or containers.
Add Desired Toppings
- Top your overnight oats with banana slices, whipped cream and chopped pecans. Enjoy! If storing oats for later, make sure the bananas are covered by the oats mixture so they don't spoil.
Notes
- Store in an air-tight container in the fridge for up to 5 days.
- If the overnight oats taste gritty or have a weird aftertaste, add 1-2 teaspoons of maple syrup which helps disguise that taste.
- Jell-O Cheesecake Pudding is not gluten-free, however, the vanilla flavor is! This would be a good substitute.
| Nutrition Facts | |
|---|---|
| Servings: 2 | |
| Amount per serving | |
| Calories | 382 |
| % Daily Value* | |
| Total Fat 11.2g | 14% |
| Saturated Fat 1.9g | 9% |
| Cholesterol 25mg | 8% |
| Sodium 252mg | 11% |
| Total Carbohydrate 44.8g | 16% |
| Dietary Fiber 10.4g | 37% |
| Total Sugars 15.8g | |
| Protein 29.8g | |
| Vitamin D 1mcg | 6% |
| Calcium 686mg | 53% |
| Iron 4mg | 22% |
| Potassium 641mg | 14% |
Other Fall Recipes to Try:
— Sweet and Savory Butternut Squash Quinoa Bowl
— Butternut Squash Cottage Cheese Pasta Sauce
— 28 Spaghetti Squash Recipes to Try This Fall
