QUICK LOOK: PUMPKIN OVERNIGHT OATS

⏱️ Prep Time: 5 minutes
❄️ Chill Time: 4 hours or overnight

🍽️ Servings: 1
💡 Difficulty: Easy, no-cook

🥣 Key Ingredients: Rolled oats, pumpkin puree, cottage cheese, Greek yogurt, cream cheese, maple syrup

🌿 Dietary Info: Vegetarian, gluten-free option, no protein powder

✨ Make them for: Meal prep, busy mornings, fall breakfast, post-workout breakfast

Why I Love These Pumpkin Overnight Oats

I’ve been on a bit of a blended oats kick lately. I love regular overnight oats, but blending them changes the texture and allows me to add more protein with cottage cheese. Instead of feeling like cold oatmeal, they become thick, smooth and almost pudding-like.

So of course, I had to make a pumpkin version for fall.

For these pumpkin cheesecake overnight oats, I wanted more than pumpkin and pumpkin spice stirred into oats. I wanted them to have that creamy, slightly tangy flavor of cheesecake.

The combination of cottage cheese, Greek yogurt and cream cheese gives the oats that tang and adds protein without needing a scoop of protein powder (but you can add one if you want to make them even higher in protein.)

They’re also incredibly easy to make. Everything goes into the blender, then into the fridge. That’s it.

If you like overnight oats, you should also try my Dubai Chocolate Blended Overnight Oats or my High Protein Biscoff Overnight Oats.

And if you’re looking for more easy fall breakfasts, my Pumpkin Chocolate Chip Protein Muffins are another good one to prep ahead.

Why You’ll Love These Pumpkin Overnight Oats

Thick and creamy. Blending the oats gives them a completely different texture than traditional overnight oats.
No protein powder. Cottage cheese and Greek yogurt add protein.
Easy to make ahead. Prep your oats at night and grab them straight from the fridge in the morning.
Made with real pumpkin. It’s an easy way to use up leftover pumpkin puree when you’ve opened a can for another fall recipe.

Key Ingredients Notes & Substitutions

Here’s a look at the main ingredients and easy substitutions. * For exact measurements and instructions, scroll down to the recipe card.

Ingredients for pumpkin cheesecake overnight oats including rolled oats, pumpkin puree, cottage cheese, Greek yogurt and cream cheese.

Rolled Oats
I love the One Degree Organic Gluten-Free Sprouted Oats
If you need the recipe to be gluten-free, make sure you’re using certified gluten-free oats.
Milk
Use your favorite milk. Dairy milk will generally add more protein, but almond, oat or soy milk can also work.
Cottage Cheese
Cottage cheese helps make these oats creamy while adding protein without protein powder.
Greek Yogurt or Skyr
I recommend using a thick Greek yogurt or Skyr. It helps give the oats their thick consistency and slightly tangy cheesecake flavor.
Cream Cheese
Let the cream cheese soften slightly before blending so it mixes easily with the other ingredients.
Pumpkin Puree
Use 100% pure pumpkin puree, not pumpkin pie filling.Pumpkin pie filling already contains sweeteners and spices, so using it will change the flavor and sweetness of the recipe.
Pure Maple Syrup
Adds sweetness without refined sugar.
Cinnamon + Pumpkin Pie Spice
I use both rather than just pumpkin pie spice. The extra cinnamon gives the oats a little more warmth while pumpkin pie spice brings in those classic fall flavors.
Ground Flaxseed
This is optional, but I like adding a tablespoon for some extra fiber.
Chia Seeds
Optional, but I like to stir some in after I’ve added them to the container for texture and fiber.
Optional Toppings
You don’t technically need toppings, but I really like adding something crunchy to the creamy oats. Try cooked apple pieces, crushed graham crackers, crushed Biscoff cookies, pumpkin seeds, chopped walnuts, cacao nibs, cinnamon, or a small drizzle of maple syrup or honey.

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Recommended Supplies/Tools

High-speed Blender. I use and love this blender.
Measuring cups and spoons
Jar or airtight container with a lid
Spatula, if needed

How to Make Blended Pumpkin Cheesecake Overnight Oats

Time needed: 4 hours and 5 minutes

Add Everything to the Blender
Add ½ cup rolled oats, ½ cup milk, ⅓ cup cottage cheese, ¼ cup Greek yogurt or Skyr, 2 tablespoons softened cream cheese, ¼ cup pumpkin puree, 2 tablespoons maple syrup, cinnamon, pumpkin pie spice, vanilla, optional flaxseed and a pinch of salt to your blender.

Blend until the mixture is completely smooth and creamy.

Depending on your blender, you may need to stop once and scrape down the sides before blending again.

If you prefer some oatmeal texture: Blend everything except the rolled oats. Stir the oats into the blended pumpkin mixture afterward.
Refrigerate
Pour the blended oats into a jar or airtight container, stir in your chia seeds and cover.
Refrigerate for at least 4 hours or overnight.

I prefer making them the night before because it gives the oats plenty of time to absorb the liquid and thicken.
Check the Consistency and Add Your Toppings
Give your oats a stir before serving.

If they’ve become thicker than you like, stir in a small splash of milk. Start with about a tablespoon because you can always add more.

Top with cooked apples, crushed graham crackers, cinnamon, pumpkin seeds or whatever you like.

I recommend adding anything crunchy right before eating rather than the night before.

How to Store Pumpkin Overnight Oats

Store the oats in a sealed jar or airtight container in the refrigerator.
For the best texture, I recommend eating them within 3 days.
The oats will continue absorbing moisture the longer they sit, so you may need to add a little milk before eating leftovers.
Keep crunchy toppings separate until you’re ready to eat.
I don’t recommend freezing this recipe. Greek yogurt, cottage cheese and cream cheese can change texture after being frozen and thawed.

Pin Recipe

Blended Pumpkin Cheesecake Overnight Oats

These thick and creamy pumpkin cheesecake overnight oats are made with rolled oats, pumpkin puree, cottage cheese, Greek yogurt and cream cheese. Blend everything together and refrigerate overnight for an easy pumpkin breakfast with no protein powder needed.

Prep Time 5

Cook Time 0

Chilling Time 4

Total Time 4 5

Serving Size 1 serving

Calories: 550kcal

Equipment

1 High-speed blender
Measuring cups and spoons
1 Jar or Airtight Container with Lid
1 Spatula

Ingredients

½ cup rolled oats
½ cup milk of choice
⅓ cup cottage cheese
¼ cup thick Greek yogurt or Skyr
2 tablespoons cream cheese softened
¼ cup pumpkin puree
2 tablespoons pure maple syrup
½ teaspoon cinnamon
½ teaspoon pumpkin pie spice
½ teaspoon vanilla extract
1 tablespoon ground flaxseed optional
1 tablespoon chia seeds optional
Pinch of salt

Optional Toppings

1-2 crushed Biscoff cookies or graham crackers
1 Apple Chopped up and cooked
Cinnamon
Small drizzle of maple syrup or honey
Pumpkin seeds
Chopped walnuts
Cacao nibs

Instructions

Add the rolled oats, milk, cottage cheese, Greek yogurt, cream cheese, pumpkin puree, maple syrup, cinnamon, pumpkin pie spice, vanilla, optional flaxseed and salt to a blender. Blend until completely smooth and creamy, stopping to scrape down the sides if needed.
½ cup rolled oats, ½ cup milk of choice, ⅓ cup cottage cheese, ¼ cup thick Greek yogurt or Skyr, 2 tablespoons cream cheese, ¼ cup pumpkin puree, 2 tablespoons pure maple syrup, ½ teaspoon cinnamon, ½ teaspoon pumpkin pie spice, ½ teaspoon vanilla extract, 1 tablespoon ground flaxseed, Pinch of salt
Pour into a jar or airtight container and stir in your chia seeds. Cover and refrigerate for at least 4 hours or overnight.
1 tablespoon chia seeds
Stir before serving. If the oats are too thick, add milk 1 tablespoon at a time until they reach your preferred consistency. Add cooked apple pieces, crushed graham crackers, cinnamon or your favorite toppings just before serving.
1-2 crushed Biscoff cookies or graham crackers, Cinnamon, Small drizzle of maple syrup or honey, Pumpkin seeds, Chopped walnuts, Cacao nibs, 1 Apple

Dice up an apple into small pieces and fry with some honey and cinnamon to add on top.

Notes

For oats with more texture: Blend everything except the rolled oats. Stir the oats into the blended mixture before refrigerating.

Use pure pumpkin: Make sure you’re using 100% pumpkin puree rather than pumpkin pie filling.

Choose thick yogurt: Greek yogurt or Skyr works best. Regular yogurt contains more liquid and may result in thinner oats.

Let the cream cheese soften: This helps it blend smoothly into the other ingredients.

Adjust the consistency after chilling: The oats will thicken as they sit. If needed, stir in milk 1 tablespoon at a time before serving.

Adjust sweetness to taste: Taste the mixture before refrigerating. Depending on the yogurt and cottage cheese you use, you may prefer a little more or less maple syrup.

Add crunchy toppings last: Graham crackers, Biscoff cookies, walnuts and pumpkin seeds will soften in the refrigerator, so add them just before eating.

For gluten-free oats: Use certified gluten-free rolled oats and choose a gluten-free topping.

For a refined sugar-free version: Skip the Biscoff cookies and use a refined sugar-free graham cracker or nuts and seeds instead.

Storage: Store covered in the refrigerator for up to 3 days.

Macros

Calories: 550 | Protein: 25g | Carbohydrates: 65g | Fat: 18g | Fiber: 8g
Nutrition is an estimate and does not include optional toppings.

Nutrition Information

This recipe makes one serving.

The exact nutrition will depend quite a bit on the brands and types of milk, cottage cheese, Greek yogurt and cream cheese you use.

Based on standard versions of these ingredients, one serving is approximately:

Calories: 550
Protein: 25g
Carbohydrates: 65g
Fat: 18g
Fiber: 8g

NOTE: Nutrition is an estimate and does not include optional toppings.

Trish’s Tips for the Best Blended Pumpkin Overnight Oats

Use a thick yogurt. Greek yogurt or Skyr works better than regular yogurt for getting that thick cheesecake-like consistency.
Give them time to chill. You can eat them after about four hours, but the texture is better after sitting overnight.
Don’t judge the consistency straight from the blender. The oats and flaxseed continue absorbing liquid in the fridge, so the mixture will become thicker as it sits.
Adjust the milk if needed. Cottage cheese, Greek yogurt and pumpkin puree all vary in moisture depending on the brand. If the oats are too thick the next morning, stir in milk one tablespoon at a time.
Taste before chilling. This is especially helpful if you’re using plain Greek yogurt. If your yogurt or cottage cheese is particularly tangy, you may want a little more maple syrup.
Add crunchy toppings in the morning. Graham crackers, cookies, walnuts and pumpkin seeds will soften if you leave them sitting on the oats overnight.

Creamy blended pumpkin overnight oats topped with cooked apples, pumpkin seeds, walnuts, cacao nibs, honey and cinnamon.

Variations & Substitutions

Name: Blended Pumpkin Cheesecake Overnight Oats
Prep time: 5 min
Total time: 245 min
Ingredients: ½ cup rolled oats; ½ cup milk of choice; ⅓ cup cottage cheese; ¼ cup thick Greek yogurt or Skyr; 2 tablespoons cream cheese (softened); ¼ cup pumpkin puree; 2 tablespoons pure maple syrup; ½ teaspoon cinnamon; ½ teaspoon pumpkin pie spice; ½ teaspoon vanilla extract; 1 tablespoon ground flaxseed (optional); 1 tablespoon chia seeds (optional); Pinch of salt; 1-2 crushed Biscoff cookies or graham crackers; 1 Apple (Chopped up and cooked); Cinnamon; Small drizzle of maple syrup or honey; Pumpkin seeds; Chopped walnuts; Cacao nibs

Pumpkin Pie Overnight Oats

Leave out the cream cheese and replace it with another 2 tablespoons of Greek yogurt. You’ll still get thick and creamy pumpkin oats, but they’ll taste more like pumpkin pie than cheesecake.

Higher-Protein Pumpkin Overnight Oats

Use Skyr or a higher-protein Greek yogurt along with dairy or soy milk. You can also choose a higher-protein cottage cheese. Or add a scoop of your favorite protein powder to this recipe. You may need to adjust the liquid if adding powder.

Gluten-Free Pumpkin Overnight Oats

Use certified gluten-free rolled oats. I love the One Degree Organic Gluten-Free Sprouted Oats If you’re adding a graham cracker topping, make sure those are gluten-free as well.

More Texture

Don’t blend the oats. Blend all of the remaining ingredients until smooth, then stir in your ½ cup rolled oats before refrigerating. This gives you the same pumpkin cheesecake flavor with the texture of traditional overnight oats.

Looking for More Pumpkin Recipes? Try One of These Recipes Next:

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

I recommend using 100% pure pumpkin puree. Pumpkin pie filling already contains sweeteners and spices, so it will change both the sweetness and flavor of the finished oats.

Can I eat pumpkin overnight oats warm?

You can warm overnight oats, but I prefer this particular recipe cold. The cottage cheese, Greek yogurt and cream cheese give the chilled oats their cheesecake-like texture.

Why are my overnight oats too thick?

Oats and ground flaxseed continue absorbing liquid as they sit. Greek yogurt and cottage cheese can also vary in thickness between brands. Simply stir in milk one tablespoon at a time until the oats reach the consistency you like.

Can I make pumpkin overnight oats without yogurt?

For this particular recipe, I wouldn’t recommend simply leaving out the yogurt. The Greek yogurt helps create the thick, tangy cheesecake texture and contributes protein. If you want pumpkin overnight oats without yogurt, I would use a recipe specifically developed without it rather than removing it from this one.