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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 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.

Notes

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