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Blueberry Cheesecake Overnight Oats for a Dreamy Breakfast

Indulge in Blueberry Cheesecake Overnight Oats, a perfect blend of dessert and breakfast.
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Prep Time 10 minutes
Refrigeration Time 4 hours
Total Time 4 hours 10 minutes
Servings: 5 jars
Course: Breakfast
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Oat Base
  • 1 cup Whole Rolled Oats Quick oats can be used but may alter consistency.
  • 2 tablespoons Chia Seeds Ground flaxseeds can be a suitable substitute.
  • 4 ounces Cream Cheese Dairy-free cream cheese can be used for a vegan option.
  • 1 cup Greek Yogurt Non-dairy yogurt is a great alternative for those avoiding dairy.
  • 2 tablespoons Maple Syrup Adjust sweetness to your liking.
  • 1 teaspoon Vanilla Extract Almond extract offers a unique twist if preferred.
  • 1 cup Almond Milk Feel free to swap for your favorite plant-based or dairy milk.
Blueberry Layer
  • 1 cup Blueberries Fresh or thawed frozen blueberries work well.

Equipment

  • mixing bowl
  • Jars
  • Fork

Method
 

Instructions
  1. In a large mixing bowl, whisk together oats, chia seeds, cream cheese, Greek yogurt, maple syrup, vanilla extract, and almond milk until smooth and creamy. Let sit for 5-10 minutes to thicken.
  2. While the oat mixture thickens, mash blueberries until jam-like, leaving some chunks for texture.
  3. Distribute the oat mixture among jars and layer or fold the blueberries in.
  4. Seal jars tightly and refrigerate for at least 4 hours or overnight.
  5. When ready to serve, enjoy cold or warm for 30 seconds in the microwave, adding any extra toppings desired.

Nutrition

Serving: 1jarCalories: 250kcalCarbohydrates: 34gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 180mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Store in airtight containers for up to 4 days. Adjust maple syrup based on your preference.

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