These Lemon Cheesecake Overnight Oats blend oats, fresh lemon juice, yogurt and chia seeds into a smooth, tangy, pudding-like breakfast! Finished with yogurt and optional shredded coconut, they only take about 10 minutes of prep then thicken up in the fridge. A delicious dessert-inspired breakfast you can make-ahead.
Key ingredients
Lemon juice: Use freshly squeezed lemon juice.
Yogurt: I use soy or coconut yogurt, but any thick Greek-style yogurt works.
Unsweetened shredded coconut: Optional, for topping.
Instructions
Let’s get into the fun part: making it! Follow this simple step-by-step guide to make your Lemon Cheesecake Overnight Oats:
Step One: Add the oats, yogurt, lemon juice, chia seeds, milk, vanilla extract, and maple syrup to a blender.
Step Two: Give it about a minute on high speed until everything’s silky smooth. Don’t stress if it looks a little runny—it thickens as it chills.
Step Three: Spoon the mixture into jars or containers. Pop the jars in the fridge and let them chill to set for at least an hour—or overnight if you’re prepping ahead.
Step Four: Top each jar with a little dollop of yogurt. And if you’re feeling a bit extra (I usually am), sprinkle over some unsweetened shredded coconut.
Storage
Store in airtight containers in the fridge for up to 4 days. Do not freeze.
Lemon Cheesecake Overnight Oats
Equipment
- Blender
Ingredients
- 2 cups old-fashioned rolled oats approx. 170g
- 1 cup plain yogurt approx. 230g; I use soy or coconut yogurt, but any thick Greek-style yogurt works.
- ½ cup milk approx. 120ml; I use unsweetened almond milk, but any milk works.
- 3½ tablespoons lemon juice freshly squeezed
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- 1½ tablespoon maple syrup or to taste
- ½ cup soy yogurt or any plant-based yogurt; for topping; approx. 113g
- ½ tablespoons unsweetened shredded coconut optional
For Toppings
- ½ cup plain yogurt about 115 g; I use soy or coconut yogurt, but any thick Greek-style yogurt works.
Instructions
- In a high-speed blender, combine the rolled oats, plain yogurt, milk, lemon juice, chia seeds, vanilla extract, and maple syrup. Blend on high for about 1 minute, or until smooth and thick like a batter.
- Divide the mixture into two jars or containers. Seal and refrigerate for at least 1 hour, or overnight, to thicken and chill.
- Before serving, top each portion with a spoonful of soy yogurt and a sprinkle of unsweetened shredded coconut (if using).
Tine says
this legit tastes like cheesecake!! i couldn’t believe how good it turned out. definitely making it again.
Riley says
Definitely keeping this recipe on repeat. Feels indulgent but also super filling!! sharing this also with my friends
Ron says
Sooo love them! I have been trying your overnight oats recipe and this is my fave honestly!