Lemon Cheesecake Overnight Oats
Creamy, tangy Lemon Cheesecake Overnight Oats that taste like dessert! Easy to prep, full of flavor, and perfect for a refreshing, make-ahead breakfast.
Servings 2 serves
Calories 505kcal
Equipment
- Blender
Ingredients
- 2 cups rolled oats approx. 178g
- 1 cup plain yogurt thick, unsweetened; approx. 227g
- ½ cup almond milk or coconut water or any plant milk; approx. 120ml
- 3½ tbsp lemon juice freshly squeezed; approx. 50g (use 3–4 tbsp to taste)
- 1 tbsp chia seeds approx. 14g
- 1 tsp vanilla extract approx. 5g
- 1½ tbsp maple syrup or to taste; approx. 32g
- ½ cup soy yogurt or any plant-based yogurt; for topping; approx. 113g
- ½ tbsp desiccated coconut optional; approx. 4g
Instructions
- In a high-speed blender, combine the rolled oats, plain yogurt, almond milk (or other plant 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 desiccated coconut (if using).
Nutrition
Calories: 505kcal | Carbohydrates: 84g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 111mg | Potassium: 381mg | Fiber: 12g | Sugar: 17g | Vitamin A: 8IU | Vitamin C: 34mg | Calcium: 397mg | Iron: 4mg