Savor this decadent recipe for Pumpkin Cheesecake Overnight Oats a quick and delightful breakfast thats both creamy and spiced to perfection

Scale

1/2 cup rolled oats

1/2 cup pumpkin puree

1/4 cup cream cheese

1/2 cup milk (dairy or non-dairy)

2 tablespoons maple syrup

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice or 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg

Pinch of salt

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In a medium-sized bowl, combine rolled oats, pumpkin puree, and cream cheese. Use a whisk or spoon to blend these together until smooth.

Pour in the milk, maple syrup, and vanilla extract. Stir until everything is well combined.

Sprinkle in the pumpkin pie spice (or cinnamon and nutmeg) along with the pinch of salt. Stir again.

Transfer the mixture into two jars or containers with lids. Seal tightly and place them in the refrigerator overnight.

In the morning, remove from the refrigerator, give it a good stir, and garnish with your choice of toppings.