As a prelude to PSL season, we brought together our fave warming flavors—pumpkin and cheesecake—and combined them for some morning comfort food magic.
Anytime we can sneak dessert into breakfast, we’ll take the opportunity. Overnight oats are the perfect way to do this. As a prelude to PSL season, we brought together our fave warming flavors—pumpkin and cheesecake—and combined them for some morning comfort food magic. It takes less than 10 minutes to prepare the night before.
To make, stir together pumpkin puree, light butter, softened cream cheese, pumpkin spice, and SPLENDA® Sweetener in a bowl until well blended.
In a separate jar or container with a tightly fitting lid, stir together rolled oats, chia seeds, and almond milk.
Then, stir the two mixtures together, making sure it’s completely covered with the milk. Cover tightly, refrigerate overnight, and sprinkle a Graham cracker or ginger cookie on top before you dig in.
Ingredients
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
Directions
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.
