It’s fall, and that means, we can’t get enough pumpkin.
Try this Pumpkin Cheesecake Overnight Oats recipe for a festive breakfast swap.
PUMPKIN CHEESECAKE OVERNIGHT OATS RECIPE
2/3 c. 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 c. rolled oats
2 tsp. chia seeds
2/3 c. almond milk
1 Graham cracker or 1 ginger cookie
Optional: A pinch or two of orange zest
1. In a small bowl stir together pumpkin puree, butter, softened cream cheese, SPLENDA® Sweetener, and pumpkin pie spice until smooth and well blended.
2. In 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).
3. Close the container tightly and refrigerate overnight.
4. Just before serving, garnish with the crushed graham cracker. Optional garnish idea: Orange zest.