Pumpkin Cheesecake Overnight Oats

Pumpkin Cheesecake Overnight Oats are super creamy and taste like your favorite dessert but are healthy with oats, Greek yogurt, pumpkin and collagen peptides! Loaded with swirls of cream cheese, pumpkin spice and graham crackers for that true cheesecake flavor.

Out mornings are so busy (I'm sure like anyone else) because the kids wake up needing to eat RIGHT AWAY or else. They are not a fan of waiting for something like eggs to cook or pancakes. Adalyn is also in school three days a week so those mornings are especially busy because we walk to school and leave 35 minutes before school even starts because we live 1 1/2 miles away.

I love overnight oats! I know you guys do too because some of my overnight oats recipes have become some of my most popular ones on the blog. These peaches and cream overnight oats and strawberry cheesecake overnight oats go crazy on Pinterest typically. Somehow, I have yet to share one pumpkin recipe this year so I thought that it was time. I prepped this recipe in 5 minutes or less the night before so that breakfast would be ready to go in the morning. Just pull out of the fridge and enjoy!

These Pumpkin Cheesecake Overnight Oats literally taste just like pumpkin cheesecake- it's crazy! They are super rich and creamy. You will love them. Even my husband who isn't too hot on oatmeal or yogurt loved them so that's a big win!

Ingredients for Pumpkin Cheesecake Overnight Oats

-Oats- whole-grain, full of fiber, helps keep you full

-Pumpkin puree- not pumpkin pie filling, rich in vitamins A and C as well as fiber

-Milk- you can use whatever milk you like. It works with anything from almond milk to cow's milk.

-Cream cheese- gives it that cheesecake consistency

-Chia seeds- you know that I'm crazy for these tiny seeds with omega-3 fatty acids, protein and fiber and so are my kids!

-Pumpkin pie spice- gives it that pumpkin pie flavor. If you don't have it, you can always use

cinnamon, nutmeg, ginger and cloves. If I didn't have it, I would just use cinnamon to be honest.

-Greek yogurt- I used vanilla Greek yogurt but feel free to use plain or pumpkin Greek yogurt. Greek yogurt awesome to increase the protein and calcium in this breakfast.

-Maple syrup- Optional but I like it to add a bit of sweetness to the dish. You can sub honey.

-Graham cracker crumbs- Optional but for for that true cheesecake flavor

-Gut Garden Collagen Peptides- I have been a huge fan of collagen this year because it provides a boost of protein and blends well into different foods without making it gritty or changing the flavor of the dish too much. It is pasture raised and grass fed. There is only one ingredient: the collagen peptides. One serving has 10 grams of protein which helps to make this quite a high-protein breakfast!

I have been loving to experiment with taking collagen and now put it in my morning smoothie after my run twice a week. Collagen in our body helps to give structure to our hair, nails, skin, tendons, ligaments and bones. It helps us to be able to move, bend and stretch. Collagen helps make your hair shiny and your nails stay strong. As we age along with stress, our collagen production can slow and adding some to our diet can potentially help with these things. Collagen can also help with gut health.

I like this Gut Garden Collagen Peptides for a boost of nutrients and like how easily it mixed right into this dish. I have also used it in a smoothie and like it in there as well. I am a carb girl so whenever I can get some protein in, I try to do so.

Gut Garden also makes some 4 other products which can be used as part of a 5 step plan for digestive health.

Yield: serves 2 Author: Amanda Hernandez