Pumpkin Cheesecake Overnight Oats

Pumpkin Cheesecake Overnight Oats

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From: EatingWell Magazine, March 2019

With pumpkin, ricotta and a little maple, this easy overnight oats recipe tastes like dessert, but it's actually good for you! Plus, it's perfect for a quick, on-the-go healthy breakfast.

Ingredients 1 serving

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  • ½ cup rolled oats
  • ½ cup unsweetened almond milk
  • ¼ cup part-skim ricotta cheese
  • 2 tablespoons pumpkin puree
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon ground nutmeg
  • 1 tablespoon graham cracker crumbs

Preparation

  • Prep

  • Ready In

  1. Combine oats, almond milk, ricotta, pumpkin, maple syrup, vanilla and nutmeg in a small bowl or jar. Cover and refrigerate overnight.
  2. Top with graham cracker crumbs before serving.
  • To make ahead: Prepare through Step 1 and refrigerate for up to 5 days.

Nutrition information

  • Serving size: 1 jar
  • Per serving: 344 calories; 10 g fat(4 g sat); 6 g fiber; 52 g carbohydrates; 13 g protein; 40 mcg folate; 19 mg cholesterol; 16 g sugars; 0 g added sugars; 5,255 IU vitamin A; 1 mg vitamin C; 447 mg calcium; 3 mg iron; 179 mg sodium; 364 mg potassium
  • Nutrition Bonus: Vitamin A (105% daily value), Calcium (45% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1½ other carbohydrate, 1 medium-fat protein

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