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Blueberry Cheesecake Overnight Oats for a Blissful Morning

Enjoy these Blueberry Cheesecake Overnight Oats, a nutritious and indulgent breakfast option that can be made vegan and gluten-free.
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Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings: 5 jars
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Oats
  • 1 cup Whole Rolled Oats Gluten-free oats if needed
  • 2 tablespoons Chia Seeds
  • 4 ounces Cream Cheese Dairy-free for vegan options
  • 1 cup Greek Yogurt Dairy-free yogurt for vegan options
  • 2 tablespoons Maple Syrup Adjust for sweetness
  • 1 teaspoon Vanilla Extract Use pure for best results
  • 1 cup Almond Milk Substitute with preferred plant-based milk
For the Topping
  • 1 cup Blueberries Fresh or frozen

Equipment

  • mixing bowl
  • whisk
  • Jars or Containers

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together oats, chia seeds, cream cheese, Greek yogurt, maple syrup, vanilla extract, and almond milk until smooth. Let thicken for 5-10 minutes.
  2. For frozen blueberries, microwave for 30 seconds and mash; rinse fresh blueberries. Set aside.
  3. Distribute oat mixture into jars, filling 3/4 full. Add blueberries, layering or swirling in.
  4. Seal jars and refrigerate for at least 4 hours or overnight.
  5. Enjoy cold or warm in the microwave for 30 seconds, adding toppings if desired.

Notes

Store in airtight containers for up to 4 days in the fridge. Freeze for longer storage, thaw overnight before use.